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Production Of Volatile Sulfur Compounds From Inorganic Sulfur By Lactococci, Supriyo Ghosh
Production Of Volatile Sulfur Compounds From Inorganic Sulfur By Lactococci, Supriyo Ghosh
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Production of volatile sulfur compounds in cheese is associated with desirable flavors. The direct source of these compounds has been assumed to arise from the metabolism of methionine and cysteine. However, the methionine concentration in cheese rises above the amount found in casein during aging, suggesting that alternative sulfur sources are present in milk. This led us to hypothesize that lactococci may acquire sulfur from the inorganic sulfur pool of milk, in addition to methionine and cysteine, to generate volatile sulfur compounds during cheese ripening.
A turbidimetric method to determine total sulfate content in milk samples was developed. The average …