A. Thierry, R. Richoux, J. Kerjean
Aug 1, 2004
Citations
1
Influential Citations
12
Citations
Journal
International Dairy Journal
Abstract
Abstract Isovaleric acid (3-methylbutyric acid) and 2-methylbutyric acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both acids (referred to as methylbutyric acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of methylbutyric acid production were observed in cheeses and in liquid cultures. PAB produced methylbutyric acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P