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Cited by 45Probiotics and Fermented FoodsFermentation and Sensory AnalysisMicrobial metabolism and enzyme function

Role of Acetaldehyde in Metabolism: A Review 2. The Metabolism of Acetaldehyde in Cultured Dairy Products

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Lees, G.J., Jago, G.R.·1978·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(78)83709-6
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Abstract

Acetaldehyde, a product of the metabolism of microorganisms used in the manufacture of cultured dairy products, has attracted considerable interest because of its association with the development of desirable flavor and of flavor defects in these products.These microorganisms which form varying amounts of acetaldehyde and ethanol during growth contain enzymes which catalyze the formation of acetaldehyde from carbohydrate, protein, or nucleic acid sources.The enzyme activities of the lactic acid bacteria are reviewed in the light of their role in intermediary metabolism.

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  • Aldehydes are transitory compounds in cheese because they are rapidly transformed to alcohols or to corresponding acids.

    “Aldehydes are transitory compounds in cheese because they are rapidly transformed to alcohols or to corresponding acids (43,69,82,83).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [83]

    The Formation of Acetaldehyde from Protein section says acetaldehyde could be converted in cheese to acetate and ethanol, and the alcohol-dehydrogenase discussion describes that conversion in particular bacterial cells. The paper does not establish that aldehydes generally are transitory in cheese or that these conversions occur rapidly. Page numbers are not supplied in our copy. (LLM, conf=0.86)

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  • Some lactic bacteria can also produce acetaldehyde from glucose.

    “Some lactic bacteria can also produce acetaldehyde from glucose (82,83).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [83]

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Cites

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3 of the 63 references couldn’t be matched to a known paper.

Research works printed but not linked: 6

  1. [1]1. Anders, R. F. 1967. Aspects of the growth and metabolism of Group N streptococci. Ph.D. Thesis, University of Melbourne.
  2. [19]19. De Moss, R. D. 1955. TPN alcohol dehydrogenase from Leuconostoc mesenteroides. Page 504 in Methods in enzymology. Vol. 1, S. P. Colowick and N. O. Kaplan, ed. Academic Press, New York.
  3. [29]29. Jonas, H. A. 1968. Mammalian and bacterial lactate dehydrogenases. M.S. Thesis, University of Melbourne.
  4. [40]40. Lees, G. J. 1969. The role of acetaldehyde in the metabolism of Group N streptococci. Ph.D. Thesis, University of Melbourne.
  5. [55]55. Nikkila, O. E. 1948. Malty flavour in milk pro- ducts. Meijeritier Arkakausk. 10:101. Dairy Sci. Abstr. 1950, 12:70.
  6. [68]68. Stoyanov, I., and Ya. Yankov. 1966. Metabolic products of L. bulgaricus and Str. tbermopbilus. lzv. Nauchnoizsled. Inst. Mlechn. Prom., Vidin. 1:99. Dairy Sci. Abstr. 1967, 29:212. Abstr. no. 1502.

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Authors
Lees, G. J., & Jago, G. R.
Affiliations
  • The University of Melbourne (AU)
  • Commonwealth Scientific and Industrial Research Organisation (AU)
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1978-09
Volume
61
Issue
9
Pages
1216-1224
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(78)83709-6
OpenAlex
W2081421313
Semantic Scholar
b34905b6e495a59154dedaeee4c259e25656ac5f
Cited by
45
References
63
Citations by year
2025: 2 · 2024: 1 · 2018: 2 · 2016: 3 · 2015: 3 · 2014: 1
FWCI
0.00
Type
journal article
Language
en
Open access
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 › Molecular Biology › Microbial metabolism and enzyme function
Keywords
acetaldehyde, cultured dairy products, lactic acid bacteria, microbial metabolism, flavor formation, ethanol production, intermediary metabolism, microbial enzymes

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