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Catabolism of aromatic amino acids in cheese-related bacteria: aminotransferase and decarboxylase activities

Published online by Cambridge University Press:  09 May 2003

Áine C Curtin
Affiliation:
Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland
Paul LH McSweeney
Affiliation:
Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland

Abstract

Bacterial decarboxylases and aminotransferases may be involved in the production of flavour or off-flavour compounds from aromatic amino acids during cheese ripening. Transamination is one of the first steps in amino acid catabolism for both lactococci and lactobacilli (Gao et al. 1997; Klein et al. 2001). Biologically active amines, produced by decarboxylation, such as tyramine, phenylethylamine, tryptamine, histamine, cadaverine and putrescine, known as biogenic amines, have been found in cheese and can cause migraine and hypertension in susceptible consumers (McSweeney & Sousa, 2000).

Type
Brief Report
Copyright
Proprietors of Journal of Dairy Research 2003

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