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Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal

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Abstract

Various microorganisms, belonging to the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Propionibacterium, Brevibacterium, Corynebacterium and Arthrobacter, used in dairy fermentations such as cheese making, were analysed for their potential to convert leucine into flavour components, most notably 3-methylbutanal. A large variation between and within species was observed for various enzyme activities involved in the conversion pathway, e.g. transaminases, α-hydroxy acid dehydrogenase and α-keto acid decarboxylase. In particular, α-keto acid decarboxylase activity—leading to 3-methylbutanal—was found to be present in only two of the strains tested. It is proposed that this activity is rate-controlling in the conversion pathway leading to the flavour compound 3-methylbutanal.

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Acknowledgements

This work was financially supported by Stichting J. Mesdag Fonds, The Netherlands. The authors thank Charles Slangen and Rita Eenling for technical assistance.

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Authors and Affiliations

  1. Department of Flavour, Nutrition and Ingredients, NIZO food research, P.O. Box 20, 6710 BA, Ede, The Netherlands

    B. A. Smit, W. J. M. Engels & G. Smit

  2. Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands

    J. T. M. Wouters

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  1. B. A. Smit
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  2. W. J. M. Engels
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  3. J. T. M. Wouters
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  4. G. Smit
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Correspondence to G. Smit.

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Smit, B.A., Engels, W.J.M., Wouters, J.T.M. et al. Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal. Appl Microbiol Biotechnol 64, 396–402 (2004). https://doi.org/10.1007/s00253-003-1447-8

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  • DOI: https://doi.org/10.1007/s00253-003-1447-8

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