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Tryptophan Catabolism In Brevibacterium Linens Bl2, Madhavi Ummadi
Tryptophan Catabolism In Brevibacterium Linens Bl2, Madhavi Ummadi
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Recent studies suggest aromatic amino acid catabolism by starter lactococci and flavor adjunct bacteria have a significant impact on off-flavor development during Cheddar cheese ripening. We hypothesized that a flavor adjunct bacterium, Brevibacterium linens BL2, produces off-flavor compounds from aromatic amino acid metabolism that will have a detrimental impact on cheese flavor.
The mechanism of tryptophan (Trp) catabolism in Brevibacterium linens BL2, was investigated in a chemically defined medium during incubation in laboratory conditions (no carbohydrate, pH 6.50, 220 rpm, 25°C) and cheese-like conditions (no carbohydrate, 4% NaCl, static incubation, l5°C). In laboratory conditions, metabolic studies and enzyme assays confirmed …