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
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Research Support, Non-U.S. Gov't
MeSH terms
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Alcohol Oxidoreductases / genetics
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Alcohol Oxidoreductases / physiology*
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Aldehydes
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Cheese / analysis
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Cheese / microbiology*
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DNA Primers / genetics
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Food Technology / methods*
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Gas Chromatography-Mass Spectrometry
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Gene Silencing / physiology*
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Lactococcus lactis / enzymology*
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Lactococcus lactis / physiology
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Odorants / analysis*
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Polymerase Chain Reaction
Substances
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Aldehydes
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DNA Primers
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isovalerylaldehyde
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Alcohol Oxidoreductases
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D-2-hydroxyacid dehydrogenase