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Article: Brevibacteria increase cheese flavor.
- Article from:
- Emerging Food R&D Report
- Article date:
- December 1, 2001
CopyrightCOPYRIGHT 2001 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For more than three decades, scientists have suspected that methanethiol production was involved in the development of cheddar cheese flavor. However, whole cells and cell-free extracts of lactococci do not produce the compound under simulated cheese conditions in the laboratory. Previously, Pseudomonas had been found in cheese and investigated for methanethiol production.
Scientists have found that an enzyme, demethiolase, converts methionine (Met) to methanethiol. Subsequently, this enzyme or organisms containing this enzyme have been encapsulated and added to cheddar cheese with varied results.
Brevibacteria have a different biochemistry than lactic ...