ArticleApplied and environmental microbiology2004
Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids.
Article in Applied and environmental microbiology, 2004. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
26 citing papers in PubMed, 122 citations in OpenAlex.
- Fermentation Strategy and Non-Foods (Basel, Switzerland) · 2026Article
- Analytical Mapping of Swiss Hard Cheese to Highlight the Distribution of Volatile Compounds, Aroma, and Microbiota.Journal of agricultural and food chemistry · 2025Article
- Genomic Characterization of WildMicroorganisms · 2024Article
- Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes inApplied and environmental microbiology · 2023Article
- Optimization of nutritional and sensory properties of fermented oat-based composite beverage.Heliyon · 2022Article
- Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses.Foods (Basel, Switzerland) · 2022Article
- Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese Factory.Viruses · 2022Article
- Behavioural and antennal responses of Aedes aegypti (l.) (Diptera: Culicidae) gravid females to chemical cues from conspecific larvae.PloS one · 2021Article
- Solid-State Fermentation ofFoods (Basel, Switzerland) · 2020Article
- Enhancement of amino acid production and secretion byMetabolic engineering communications · 2020Article
- Investigation of Flavor-Forming StarterJournal of microbiology and biotechnology · 2020Article
- Microbial community dynamics in mesophilic and thermophilic batch reactors under methanogenic, phenyl acid-forming conditions.Biotechnology for biofuels · 2020Article
- Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment.Scientific reports · 2019Article
- Influence ofFood science and biotechnology · 2019Article
- Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented byJournal of food science and technology · 2018Article
- Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.Journal of food science and technology · 2017Article
- A Perspective Study of Koumiss Microbiome by Metagenomics Analysis Based on Single-Cell Amplification Technique.Frontiers in microbiology · 2017Article
- New Insights into Various Production Characteristics of Streptococcus thermophilus Strains.International journal of molecular sciences · 2016Review
- Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods.Journal of food science and technology · 2016Article
- Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations.Microbial cell factories · 2014Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although a large number of key odorants of Swiss-type cheese result from amino acid catabolism, the amino acid catabolic pathways in the bacteria present in these cheeses are not well known. In this study, we compared the in vitro abilities of Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, and Streptococcus thermophilus to produce aroma compounds from three amino acids, leucine, phenylalanine, and methionine, under mid-pH conditions of cheese ripening (pH 5.5), and we investigated the catabolic pathways used by these bacteria. In the three lactic acid bacterial species, amino acid catabolism was initiated by a transamination step, which requires the presence of an alpha-keto acid such as alpha-ketoglutarate (alpha-KG) as the amino group acceptor, and produced alpha-keto acids. Only S. thermophilus exhibited glutamate dehydrogenase activity, which produces alpha-KG from glutamate, and consequently only S. thermophilus was capable of catabolizing amino acids in the reaction medium without alpha-KG addition. In the presence of alpha-KG, lactobacilli produced much more varied aroma compounds such as acids, aldehydes, and alcohols than S. thermophilus, which mainly produced alpha-keto acids and a small amount of hydroxy acids and acids. L. helveticus mainly produced acids from phenylalanine and leucine, while L. delbrueckii subsp. lactis produced larger amounts of alcohols and/or aldehydes. Formation of aldehydes, alcohols, and acids from alpha-keto acids by L. delbrueckii subsp. lactis mainly results from the action of an alpha-keto acid decarboxylase, which produces aldehydes that are then oxidized or reduced to acids or alcohols. In contrast, the enzyme involved in the alpha-keto acid conversion to acids in L. helveticus and S. thermophilus is an alpha-keto acid dehydrogenase that produces acyl coenzymes A.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.