| Title: | Volatile sulphur compounds-forming abilities of lactic acid bacteria: C-S lyase activities |
| Author(s): | Bustos I; Martinez-Bartolome MA; Achemchem F; Pelaez C; Requena T; Martinez-Cuesta MC; |
| Address: | "Department of Biotechnology and Microbiology, Instituto de Investigacion en Ciencias de la Alimentacion, CIAL (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain" |
| DOI: | 10.1016/j.ijfoodmicro.2011.05.011 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Volatile sulphur compounds (VSCs) are of prime importance in the overall aroma of cheese and make a significant contribution to their typical flavours. Thus, the control of VSCs formation offers considerable potential for industrial applications. Here, lactic acid bacteria (LAB) from different ecological origins were screened for their abilities to produce VSCs from L-methionine. From the data presented, VSC-forming abilities were shown to be strain-specific and were correlated with the C-S lyase enzymatic activities determined using different approaches. High VSCs formation were detected for those strains that were also shown to possess high thiol-producing abilities (determined either by agar plate or spectrophotometry assays). Moreover, differences in C-S lyase activities were shown to correspond with the enzymatic potential of the strains as determined by in situ gel visualization. Therefore, the assessment of the C-S lyase enzymatic potential, by means of either of these techniques, could be used as a valuable approach for the selection of LAB strains with high VSC-producing abilities thus, representing an effective way to enhance cheese sulphur aroma compounds synthesis. In this regard, this study highlights the flavour forming potential of the Streptococcus thermophilus STY-31, that therefore could be used as a starter culture in cheese manufacture. Furthermore, although C-S lyases are involved in both biosynthetic and catabolic pathways, an association between methionine and cysteine auxotrophy of the selected strains and their VSCs-producing abilities could not be found" |
| Keywords: | Cheese/*microbiology Cysteine/metabolism Food Microbiology Gas Chromatography-Mass Spectrometry Lactic Acid/metabolism Lactobacillaceae/*enzymology Lyases/*metabolism Methionine/*metabolism Streptococcus thermophilus/enzymology Sulfur Compounds/*metabolis; |
| Notes: | "MedlineBustos, Irene Martinez-Bartolome, Miguel A Achemchem, Fouad Pelaez, Carmen Requena, Teresa Martinez-Cuesta, M Carmen eng Research Support, Non-U.S. Gov't Netherlands 2011/06/04 Int J Food Microbiol. 2011 Aug 2; 148(2):121-7. doi: 10.1016/j.ijfoodmicro.2011.05.011. Epub 2011 May 18" |
