Hostname: page-component-76c49bb84f-t7r7g Total loading time: 0 Render date: 2025-07-13T14:50:16.961Z Has data issue: false hasContentIssue false
  • English
  • Français

Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks

Published online by Cambridge University Press:  01 June 2009

Valerie M. Marshall  and
Wendy M. Cole
Valerie M. Marshall
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Wendy M. Cole
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

Cell-free extracts of both Lactobacillus bulgaricus and L. acidophilus demonstrated threonine aldolase activity, the end product of which was acetaldehyde, the major flavour compound of yoghurt. L. acidophilus also possessed an alcohol dehydrogenase activity capable of reducing acetaldehyde so that little yoghurt flavour was present in milks fermentation with this organism. Addition of threonine to fortified milk before fermentation with L. acidophilus increased acetaldehyde production and resulted in a well flavoured product similar to that of yoghurt made with L. bulgaricus. The contribution of these 2 enzymes to flavour production is discussed.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 3 , August 1983 , pp. 375 - 379
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

REFERENCES

Bottazzi, V. & Vescovo, M. 1969 Carbonyl compounds produced by yoghurt bacteria. Netherlands Milk and Dairy Journal 23 71–78.Google Scholar
De Man, J. C., Rogosa, M. & Shabpe, M. E. 1960 A medium for the cultivation of Lactobacilli. Journal of Applied Bacteriology 23 130–135.CrossRefGoogle Scholar
Garvie, E. I. 1978 Streptococcus raffinolactis Orla-Jensen and Hansen, a group N streptococcus found in raw milk. International Journal of Systematic Bacteriology 28 190–193.CrossRefGoogle Scholar
Karasek, M. A. & Greenberg, D. M. 1957 Studies on the properties of threonine aldolases. Journal of Biological Chemistry 227 191–195.CrossRefGoogle ScholarPubMed
Lees, G. J. & Jago, G. R. 1976 Formation of acetaldehyde from threonine by lactic acid bacteria. Journal of Dairy Research 43 75–83.CrossRefGoogle ScholarPubMed
Lees, G. J. & Jago, G. R. 1977 Formation of acetaldehyde from 2-deoxy-D-ribose-5-phosphate in lactic acid bacteria. Journal of Dairy Research 44 139–144.CrossRefGoogle Scholar
Lees, G. J. & Jago, G. R. 1978 Role of acetaldehyde in metabolism: a review. 2. The metabolism of acetaldehyde in cultured dairy products. Journal of Dairy Science 61 1216–1224.CrossRefGoogle Scholar
Lowry, O. H., Rosebrough, N. J., Farr, A. L. & Randall, R. J. 1951 Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193 265–275.CrossRefGoogle ScholarPubMed
Marshall, V. M. E., Cole, W. M. & Mabbitt, L. A. 1982 a Yoghurt made from single starter organisms using heat- or enzyme-treated milk or milk to which casein hydrolysate or sodium formate is added. Journal of Dairy Research 49 147–152.CrossRefGoogle Scholar
Marshall, V. M., Cole, W. M. & Vega, J. R. 1982 b A yoghurt-like product made by fermenting ultrafiltered milk containing elevated whey proteins with Lactobacillus acidophilus. Journal of Dairy Research 49 665–670.CrossRefGoogle Scholar
Marshall, V. M. E. & Mabbitt, L. A. 1980 The use of single starter organisms for yoghurt manufacture. Journal of the Society of Dairy Technology 33 129–30.CrossRefGoogle Scholar
Pette, J. W. & Lolkema, H. 1950 Yogurt III: acid production and aroma formation in yogurt. Netherlands Milk and Dairy Journal 4 261–273.Google Scholar
RašIć, J. L. & Kurmann, J. A. 1978 Yoghurt p. 90. Published by the authors (Copenhagen: Technical Dairy Publishing House).Google Scholar
Rašić, J., Stojsavljević, T. & Ćurčić, R. 1971 A study on the amino acids of yoghurt. II Amino acids content and biological value of the proteins of different kinds of yoghurt. Milchvnssenschaft 26 219–224.Google Scholar
Sandine, W. E., Daley, C., Elliker, P. R. & Vedamuthu, E. R. 1972 Causes and control of culture-related flavor defects in cultured dairy products. Journal of Dairy Science 55 1031–1039.CrossRefGoogle Scholar
Shankar, P. A. 1977 Interrelationships of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt culture. Thesis, University of Reading, Reading UK.Google Scholar
Speck, M. L. 1980 Preparation of lactobacilli for dietary use. Journal of Food Protection 43 65–67, 72.CrossRefGoogle Scholar
Vedamuthu, E. R. 1974 Cultures for buttermilk, sour cream and yogurt with special comments on acidophilus yogurt. Cultured Dairy Products Journal 9 16–21Google Scholar