The impact of lactic acid bacteria on cheese flavor
Open accessAbstract
Chesse flavor is a manifestation of complex interactions of volatile and non-volatile flavor-active compounds plus tactual perception. Numerous agents, including lactic acid bacteria, procece the flavou sensations. The effect of lactic acid bacteria is more dominant in cheese varieties with limited growth of secondary flora. This review describes the indirect and direct impacts of lactic acid bacteria in cheese with emphasis on carbohydrate fermentation, changes in oxidation-reduction potential, interactions with non-starter bacteria, autolysis, proteolytic and peptidolytic activities, transport of metabolites and flavor production.
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The principal amines in most cheeses are tyramine and histamine, produced by decarboxylation of Tyr and His, respectively.
“The principal amines in most cheeses are tyramine and histamine (see Scheme 6) produced by decarboxylation of Tyr and His, respectively [53,124]”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [124]
Cites
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works
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- Authors
- Olson, N. F.
- Affiliations
- University of Wisconsin–Madison (US)
- Corresponding author
- Olson, Norman F.
- Venue
- FEMS Microbiology Letters
- Publisher
- Oxford University Press (OUP)
- Published
- 1990-09
- Volume
- 87
- Issue
- 1-2
- Pages
- 131-147
- ISSN
- 0378-1097 (ISSN-L)
- 1574-6968
- OpenAlex
- W2120288990
- Cited by
- 160
- References
- 3
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 2 · 2023: 4 · 2022: 3 · 2021: 1 · 2020: 3 · 2019: 3 · 2018: 1 · 2017: 5 · 2016: 3 · 2015: 4 · 2014: 5 · 2013: 5 · 2012: 3
- FWCI
- 24.47
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- FEMS Microbiology Letters (publishedVersion)
- 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 › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- lactic acid bacteria, cheese flavor, volatile flavor compounds, carbohydrate fermentation, redox potential, autolysis, proteolytic activity, metabolite transport, flavor formation
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