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Titolo:
Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds
Autore:
Rijnen, L; Courtin, P; Gripon, JC; Yvon, M;
Indirizzi:
INRA, Unite Rech Biochim & Struct Prot, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 ct Prot, F-78352 Jouy En Josas, France
Titolo Testata:
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
fascicolo: 4, volume: 66, anno: 2000,
pagine: 1354 - 1359
SICI:
0099-2240(200004)66:4<1354:EOAHGD>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
PEPTOSTREPTOCOCCUS-ASACCHAROLYTICUS; PYRUVATE-DEHYDROGENASE; CATABOLISM; BACTERIA; PROTEIN; CHEESE; CHAIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
39
Recensione:
Indirizzi per estratti:
Indirizzo: Yvon, M INRA, Unite Rech Biochim & Struct Prot, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 F-78352 Jouy En Josas, France
Citazione:
L. Rijnen et al., "Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds", APPL ENVIR, 66(4), 2000, pp. 1354-1359

Abstract

The first step of amino acid degradation in lactococci is a transamination, which requires an alpha-keto acid as the amino group acceptor. We have previously shown that the level of available alpha-keto acid in semihard cheese is the first limiting factor for conversion of amino acids to aroma compounds, since aroma formation is greatly enhanced by adding alpha-ketoglutarate to cheese curd. In this study we introduced a heterologous catabolic glutamate dehydrogenase (GDH) gene into Lactacoccus lactis so that this organism could produce alpha-ketoglutarate from glutamate, which is present at high levels in cheese, Then we evaluated the impact of CDH activity on aminoacid conversion in in vitro tests and in a cheese model by using radiolabeled amino acids as tracers. The GDH-producing lactococcal strain degraded amino acids without added alpha-ketoglutarate to the same extent that the wild-type strain degraded amino acids with added alpha-ketoglutarate. Interestingly, the GDR-producing lactococcal strain produced a higher proportion of carboxylic acids, which are major aroma compounds. Our results demonstrated that a GDH-producing lactococcal strain could be used instead of adding alpha-ketoglutarate to improve aroma development in cheese.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/12/20 alle ore 05:56:28