Differences in the Ability of Lactic Streptococci to Form Aldehydes from Certain Amino Acids

摘要: Summary Resting cells of five cultures lactic streptococci were examined as to their ability form flavorful aldehydes from four amino acids. Two strains Streptococcus cremoris, two lactis, and one strain lactis var. maltigenes incubated with isoleucine, valine, methionine, phenylalanine, the resulting isolated identified 2,4–dinitrophenylhydrazones. The mixtures acids S. only ones in which 2-methylbutanal, 2-methylpropanal, 3-methylthiopropanal, phenylacetaldehyde accumulated sufficient quantities allow isolation identification derivatives. One formed trace these aldehydes; whereas, neither nor freshly , appeared degrade aldehydes. activity alpha-keto acid decarboxylase system present some its possible role development Cheddar cheese flavor are discussed.