ABSTRACT
Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound with many hard and semi-hard cheese varieties. The presence and impact of this flavor compound in bread, meat, and certain beverages has been recently documented, however its presence and consequences regarding cheese flavor were not clearly reported. This paper gives an overview of the role of 3-methylbutanal in cheese, along with the major metabolic pathways and key enzymes leading to its formation. Moreover, different strategies are highlighted for the control of this particular flavor compound in specific cheese types.
Subject(s)
Aldehydes/metabolism , Bacterial Proteins/metabolism , Cheese/analysis , Food Contamination/prevention & control , 3-Methyl-2-Oxobutanoate Dehydrogenase (Lipoamide)/metabolism , Aldehydes/analysis , Aldehydes/toxicity , Carboxy-Lyases/metabolism , Carnobacterium/enzymology , Carnobacterium/growth & development , Carnobacterium/metabolism , Cheese/microbiology , Enterococcus/enzymology , Enterococcus/growth & development , Enterococcus/metabolism , Food Quality , Glutamate Dehydrogenase/metabolism , Lactobacillus/enzymology , Lactobacillus/growth & development , Lactobacillus/metabolism , Lactococcus/enzymology , Lactococcus/growth & development , Lactococcus/metabolism , Quality Control , Streptococcus/enzymology , Streptococcus/growth & development , Streptococcus/metabolism , Taste , Transaminases/metabolismABSTRACT
Carnobacterium maltaromaticum is a lactic acid bacterium isolated from soft cheese. The objective of this work was to study its potential positive impact when used in cheese technology. Phenotypic and genotypic characterization of six strains of C. maltaromaticum showed that they belong to different phylogenetic groups. Although these strains lacked the ability to coagulate milk quickly, they were acidotolerant. They did not affect the coagulation capacity of starter lactic acid bacteria, Lactococcus lactis and Streptococcus thermophilus, used in dairy industry. The impact of C. maltaromaticum LMA 28 on bacterial flora of cheese revealed a significant decrease of Psychrobacter sp. concentration, which might be responsible for cheese aging phenomena. An experimental plan was carried out to unravel the mechanism of inhibition of Psychrobacter sp. and Listeria monocytogenes and possible interaction between various factors (cell concentration, NaCl, pH and incubation time). Cellular concentration of C. maltaromaticum LMA 28 was found to be the main factor involved in the inhibition of Psychrobacter sp. and L. monocytogenes.
