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Full-Text Articles in Food Science
Aromatic Amino Acid Catabolism By Lactobacillus Spp.: Biochemistry And Contribution To Cheese Flavor Development, Sanjay Gummalla
Aromatic Amino Acid Catabolism By Lactobacillus Spp.: Biochemistry And Contribution To Cheese Flavor Development, Sanjay Gummalla
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Amino acids derived from the degradation of casein in cheese serve as precursors for the generation of desirable and undesirable flavor compounds. Microbial degradation of aromatic amino acids is associated with the formation of aroma compounds that impart putrid-fecal, barny-utensil, and floral off-flavors in cheese, but pathways for their production had not been established. This study investigated Tyr and Phe catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts under simulated Cheddar cheese-ripening conditions (pH 5.2, 4% NaCl, 15°C, no sugar). Enzyme assays of cell-free extracts and micellar electrokinetic capillary chromatography of supernatants indicated that L. casei and L. …
Biochemistry And Application Of Exopolysaccharide Production In Mozzarella Cheese Starter Cultures, Brent Petersen
Biochemistry And Application Of Exopolysaccharide Production In Mozzarella Cheese Starter Cultures, Brent Petersen
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This study sought to investigate the role of the C55 undecaprenol lipid carrier in the production of exopolysaccharide (EPS), the effect of exopolysaccharide producing (EPS+) starter cultures on the viscosity of Mozzarella cheese whey, and the possible protective characteristics of capsular EPS against freezing and freeze drying. Efforts to investigate the role of the lipid carrier in EPS production employed pAMbacA, a plasmid that encodes an enterococcallipid kinase that confers bacitracin resistance by increasing intracellular levels of undecaprenol phosphate lipid carrier. Unfortunately, this avenue of study was thwarted by the inability to demonstrate bacA …