Volatile Compounds Produced by Propionibacterium shermanii
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Abstract Gas chromatographic investigation of milk cultures of three strains of Propionibacterium shermanii revealed the production of acetaldehyde, propionaldehyde, ethanol, and propanol by all strains. One strain produced dimethyl sulfide in quantities significant from the standpoint of flavor. The ability of all strains to reduce added acetaldehyde or propionaldehyde to the corresponding primary alcohols was demonstrated. Acetone and butanone, however, were not reduced to the corresponding secondary alcohols.
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PAB are capable of producing volatile sulphur compounds, and this ability is strain-dependent.
“PAB are also capable of producing volatile sulphur compounds.This ability is strain-dependent [30,51].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [30]
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Quantitative analysis of the major free fatty acids in Swiss cheese
Langler, J. E., & Day, E. A. (1966) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(66)87794-9 · Cited by 52 · see citing works
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The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90073-5 · Cited by 213 · see citing works
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
Lees, G. J., & Jago, G. R. (1978) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(78)83709-6 · Cited by 45 · see citing works
- Authors
- Keenan, T. W., & Bills, D. D.
- Affiliations
- Oregon State University (US)
- ORCID
- Keenan, T.W.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1968-05
- Volume
- 51
- Issue
- 5
- Pages
- 797-799
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2088834395
- Cited by
- 20
- References
- 1
- Citations by year
- 2017: 2 · 2016: 1 · 2014: 1 · 2013: 1
- FWCI
- 9.30
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (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 › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- Propionibacterium shermanii, volatile compounds, milk culture, acetaldehyde, propionaldehyde, ethanol, propanol, dimethyl sulfide, flavor, aldehyde reduction, secondary alcohols, acetone, methyl ethyl ketone
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