Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Smit, Gerrit; Smit, Bart A.; Engels, Wim J.M.

doi:10.1016/j.fmrre.2005.04.002

Cited by 949Probiotics and Fermented FoodsFermentation and Sensory AnalysisProtein Hydrolysis and Bioactive Peptides

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

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Smit, Gerrit, Smit, Bart A., Engels, Wim J.M.·2005·FEMS Microbiology Reviews

DOI 10.1016/j.fmrre.2005.04.002

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Abstract

Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the starter cultures provide the enzymes. Particularly the enzymatic degradation of proteins (caseins) leads to the formation of key-flavour components, which contribute to the sensory perception of dairy products. More specifically, caseins are degraded into peptides and amino acids and the latter are major precursors for volatile aroma compounds. In particular, the conversion of methionine, the aromatic and the branched-chain amino acids are crucial. A lot of research has focused on the degradation of caseins into peptides and free amino acids, and more recently, enzymes involved in the conversion of amino acids were identified. Most data are generated on Lactococcus lactis, which is the predominant organism in starter cultures used for cheese-making, but also Lactobacillus, Streptococcus, Propionibacterium and species used for surface ripening of cheeses are characterised in their flavour-forming capacity. In this paper, various enzymes and pathways involved in flavour formation will be highlighted and the impact of these findings for the development of industrial starter cultures will be discussed.

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Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., & Geng, W. (2021) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2021.612285 · Cited by 1,001 · see citing works
The Complex Microbiota of Raw Milk
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Fermented foods in a global age: east meets West
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Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
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Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
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Multifactorial Diversity Sustains Microbial Community Stability
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Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.
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A review of selection criteria for starter culture development in the food fermentation industry
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Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota
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Impact of 4 Lactobacillus plantarum Capsular Polysaccharide Clusters on Surface Glycan Composition and Host Cell Signaling
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Authors: Smit, G., Smit, B. A., & Engels, W. J. M.
Affiliations: Wageningen University & Research (NL)
Nederlands Instituut Voor Zuivel Oonderzoek (NL)
Corresponding author: Smit, Gerrit
Venue: FEMS Microbiology Reviews
Publisher: Oxford University Press (OUP)
Published: 2005-08
Volume: 29
Issue: 3
Pages: 591-610
ISSN: 0168-6445 (ISSN-L)
1574-6976
DOI: 10.1016/j.fmrre.2005.04.002
OpenAlex: W2106793498
Semantic Scholar: b9e4ab21b59701a4c30ea123be07e8599960fe75
Cited by: 949
References: 165
Citations by year: 2026: 57 · 2025: 55 · 2024: 72 · 2023: 63 · 2022: 50 · 2021: 59 · 2020: 66 · 2019: 56 · 2018: 55 · 2017: 59 · 2016: 41 · 2015: 51 · 2014: 44 · 2013: 36 · 2012: 35
FWCI: 2.92
Type: journal article
Language: en
Open access: bronze
doi.org
Locations: FEMS Microbiology Reviews (publishedVersion)
PubMed (publishedVersion)
Socio-Environmental Systems Modeling (acceptedVersion)
Data Archiving and Networked Services (DANS) (submittedVersion)
Funders: Eurostars
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
Keywords: cheese flavor, lactic acid bacteria, starter cultures, casein degradation, amino acid conversion, methionine, branched-chain amino acids, aromatic amino acids, volatile flavor compounds, Lactococcus lactis, Lactobacillus, Streptococcus, Propionibacterium, surface-ripened cheese, dairy fermentation
MeSH terms: Amino Acids, Animals, Bacterial Proteins, Cheese, Flavoring Agents, Food Microbiology, Lactococcus lactis

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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

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