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Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system.

Biotechnology letters (2003-07-29)
Carmen Martínez-Cuesta, Carmen Peláez, Teresa Requena
ABSTRACT

The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of alpha-keto-beta-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric acid increased by three times in cheese slurries at 12 degrees C and cheese aroma intensity increased as well, which corresponded with a higher 2-methylbutanal formation.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
3-Methyl-2-oxopentanoic acid sodium salt, ≥98%
Sigma-Aldrich
(±)-3-Methyl-2-oxovaleric acid sodium salt