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

Appl Environ Microbiol. 2013 Jun;79(11):3503-6. doi: 10.1128/AEM.00279-13. Epub 2013 Mar 22.

Abstract

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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alcohol Oxidoreductases / genetics
  • Alcohol Oxidoreductases / physiology*
  • Aldehydes
  • Cheese / analysis
  • Cheese / microbiology*
  • DNA Primers / genetics
  • Food Technology / methods*
  • Gas Chromatography-Mass Spectrometry
  • Gene Silencing / physiology*
  • Lactococcus lactis / enzymology*
  • Lactococcus lactis / physiology
  • Odorants / analysis*
  • Polymerase Chain Reaction

Substances

  • Aldehydes
  • DNA Primers
  • isovalerylaldehyde
  • Alcohol Oxidoreductases
  • D-2-hydroxyacid dehydrogenase