Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids

Article Abstract:

The bacteria, which exist in the Swiss type cheeses, give out some important aroma compounds from the amino acid catabolism. In this study, the in vitro capabilities of lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus and streptococcus thermophilus to create the odorants from the amino acids are compared.

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Identification and functional analysis of the gene encoding methionine-gamma-lyase in brevibacterium linens

Article Abstract:

A study is conducted to identify and characterize the gene responsible for L-methionine to methanethiol (MTL) production from L-methionine in Brevibacterioum linens. For this purpose, a putative l-methionine-gamma-lyase gene is inactivated in B. linens and the consequences on VSC production is investigated.

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Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds

Article Abstract:

Research conducted on the role of aromatic aminotransferase (AraT) in amino acid biosynthesis and amino acid conversion to aroma compounds is presented. Results indicate that AraT is responsible for the aromatic amino acid degradation.

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