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首页> 外文期刊>Antonie van Leeuwenhoek: Journal of Microbiology and serology >Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains.
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Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains.

机译：谷氨酸脱氢酶活性：选择产生风味的乳酸菌菌株的主要标准。

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摘要

Lactic acid bacteria (LAB) have the enzyme potential to transform amino acids into aroma compounds that contribute greatly to cheese flavour. Generally, amino acid conversion by LAB is limited by their low production of alpha-ketoglutarate since this alpha-ketoacid is essential for the first step of the conversion. Indeed, we have demonstrated that adding exogenous alpha-ketoglutarate to cheese curd, as well as using a genetically modified L. lactis strain capable of producing alpha-ketoglutarate from glutamate, greatly increased the conversion of amino acid to potent aroma compounds in cheese. Here we report the presence of glutamate dehydrogenase (GDH) activity required for the conversion of glutamate to alpha-ketoglutarate in several 'natural' LAB strains, commonly used in cheese manufacturing. Moreover, we show that the ability of LAB to produce aroma compounds from amino acids is closely related to their GDH activity. Therefore, GDH activity appears to be a major criterion for the selection of flavour-producing LAB strains, which could be used as a starter or as an adjunct to intensify flavour formation in some cheeses.
机译：乳酸菌（LAB）具有将氨基酸转化为芳香化合物的酶潜能，极大地促进了奶酪的风味。通常，通过LAB进行的氨基酸转化受到α-酮戊二酸的低产量的限制，因为该α-酮酸​​对于转化的第一步是必不可少的。实际上，我们已经证明，向干酪凝乳中添加外源性α-酮戊二酸，以及使用能够从谷氨酸生产α-酮戊二酸的基因修饰的乳酸乳球菌菌株，极大地提高了氨基酸向干酪中香气化合物的转化。在这里，我们报告了在几种“天然” LAB菌株（通常用于奶酪生产中）中将谷氨酸转化为α-酮戊二酸所需的谷氨酸脱氢酶（GDH）活性的存在。此外，我们表明LAB从氨基酸生产香气化合物的能力与其GDH活性密切相关。因此，GDH活性似乎是选择产生风味的LAB菌株的主要标准，可将其用作发酵剂或增强某些奶酪风味形成的辅助剂。

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