Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds.

Appl Environ Microbiol

Instituto de Investigación en Ciencias de la Alimentación CIAL, CEI UAM+CSIC, Madrid, Spain.

Published: June 2013

Hydroxyacid dehydrogenases limit the conversion of α-keto acids into aroma compounds. Here we report that inactivation of the panE gene, encoding the α-hydroxyacid dehydrogenase activity in Lactococcus lactis, enhanced the formation of 3-methylbutanal and 3-methylbutanol. L. lactis IFPL953ΔpanE was an efficient strain producing volatile compounds related to cheese aroma.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3648031PMC
http://dx.doi.org/10.1128/AEM.00279-13DOI Listing

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