Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds.

Luz P Gómez de Cadiñanos, Tomás García-Cayuela, Mireille Yvon, M Carmen Martinez-Cuesta, Carmen Peláez, Teresa Requena

Applied and environmental microbiology 2013 Jun

filter terms:

Hydroxyacid dehydrogenases limit the conversion of α-keto acids into aroma compounds. Here we report that inactivation of the panE gene, encoding the α-hydroxyacid dehydrogenase activity in Lactococcus lactis, enhanced the formation of 3-methylbutanal and 3-methylbutanol. L. lactis IFPL953ΔpanE was an efficient strain producing volatile compounds related to cheese aroma.

Citation

Luz P Gómez de Cadiñanos, Tomás García-Cayuela, Mireille Yvon, M Carmen Martinez-Cuesta, Carmen Peláez, Teresa Requena. Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds. Applied and environmental microbiology. 2013 Jun;79(11):3503-6