Free Access
Issue
Lait
Volume 82, Number 1, January-February 2002
3rd International Symposium on Propionibacteria
Page(s) 17 - 32
DOI https://doi.org/10.1051/lait:2001002

References

1
Antila M., Der Aminosaüreabrau durch Propionsaürebakterien, Finn, J. Dairy Sci. 18/19 (1957) 1-6.
2
Barbieri G., Bolzoni L., Careri M., Mangia A., Parolari G., Spagnoli S., Virgili R., Study of the volatile fraction of Parmesan cheese, J. Agric. Food Chem. 42 (1994) 1170-1176.
3
Barker H.A., Amino acid degradation by anaerobic bacteria, Ann. Rev. Biochem. 50 (1981) 23-40.
4
Beck S., Schink B., Acetate oxidation through a modified citric acid cycle in Propionibacterium freudenreichii, Arch. Microbiol. 163 (1995) 182-187.
5
Berdagué J.L., Méthode d'extraction rapide des acides gras volatils libres des fromages, Lait 66 (1986) 233-246.
6
Bergère J.L., Accolas J.P., Non-sporing and sporing anaerobes in dairy products, in: Barnes E.M., Mead G.C., (Eds), Anaerobic bacteria in habitats other than man, Blackwell Scientific Publications, London, 1986, pp. 373-395.
7
Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk, Int. Dairy J. 7 (1997) 311-323.
8
Biede S.L., Paulsen P.V., Hammond E.G., Glatz B.A., The flavor of Swiss Cheese, Dev. Ind. Microbiol. 20 (1979) 203-210.
9
Bosset J.O., Collomb M., Sieber R., The aroma composition of Swiss Gruyère cheese. 4. The acidic volatile components and their changes in content during ripening, Lebensm. Wiss. Technol. 26 (1993) 581-592.
10
Bosset J.O., Gauch R., Comparison of the volatile flavour compounds of six european "AOC'' cheeses by using a new dynamic headspace GC-MS method, Int. Dairy J. 3 (1993) 359-377.
11
Brendehaug J., Langsrud T., Amino acid metabolism in Propionibacteria: Resting cells experiments with four strains, J. Dairy Sci. 68 (1985) 281-289.
12
Brennand C.P., Ha J.K., Lindsay R.C., Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids, J. Sens. Stud. 4 (1989) 105-120.
13
Britz T.J., Steyn P.L., Volatile fatty acid production by the dairy and clinical propionibacteria and related coryneforms, Phytophylactica 11 (1979) 111-115.
14
Christensen J.E., Dudley E.G., Pederson J.A., Steele J.L., Peptidases and amino acid catabolism in lactic acid bacteria, Antonie van Leeuwenhoek 76 (1999) 217-246.
15
Crow V.L., Metabolism of aspartate by Propionibacterium freudenreichii subsp. shermanii: Effect on lactate fermentation, Appl. Environ. Microbiol. 52 (1986) 359-365.
16
Crow V.L., Properties of alanine dehydrogenase and aspartase from Propionibacterium freudenreichii subsp. shermanii, Appl. Environ. Microbiol. 53 (1987) 1885-1892.
17
Dirinck P., De Winne A., Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling, J. Chromatogr. 847 (1999) 203-208.
18
Dunn H.C., Lindsay R.C., Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavors of Cheddar cheese, J. Dairy Sci. 68 (1985) 2859-2874.
19
Dykstra G.J., Drerup A., Branen A.L., Keenan T.W., Formation of dimethyl sulfide by Propionibacterium shermanii ATCC 9617, J. Dairy Sci. 54 (1971) 168-172.
20
Engels W.J.M., Dekker R., De Jong C., Neeter R., Visser S., A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese, Int. Dairy J. 7 (1997) 255-263.
21
Friedrich J.E., Acree T.E., Gas chromatography olfactometry (GC/O) of dairy products, Int. Dairy J. 8 (1998) 235-241.
22
Gagnaire V., Thierry A., Léonil J., Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese, Lait 81 (2001) 339-353.
23
Griffith R., Hammond E.G., Generation of Swiss cheese flavor components by the reaction of amino acids with carbonyl compounds, J. Dairy Sci. 72 (1989) 604-613.
24
Hayashi H., Wada H., Yoshimura T., Esaki N., Soda K., Recent topics in pyridoxal 5'-phosphate enzyme studies, Ann. Rev. Biochem. 59 (1990) 87-110.
25
Hervé C., Démonstration et étude de la lysogénie de Propionibacterium freudenreichii subsp. shermanii, Ph.D. thesis, ENSAR Rennes, France (2000).
26
Hettinga D.H., Reinbold G.W., The propionic-acid bacteria-A review II. Metabolism, J. Milk Food Technol. 35 (1972) 358-372.
27
Imhof R., Glattli H., Bosset J.O., Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures, Lebensm. Wiss. Technol. 28 (1995) 78-86.
28
Izco J.M., Torre P., Characterisation of volatile flavour compounds in Roncal cheese extracted by the "purge and trap'' method and analysed by GC-MS, Food Chem. 70 (2000) 409-417.
29
Jollivet N., Bézanger M.C., Vayssier Y., Belin J.M., Production of volatile compounds in liquid cultures by six strains of coryneform bacteria, Appl. Microbiol. Biotechnol. 36 (1992) 790-794.
30
Keenan T.W., Bills D.D., Volatile compounds produced by Propionibacterium, J. Dairy Sci. 51 (1968) 797-799.
31
Kinney R.W., Werkman C.H., Transamination in Propionibacterium jensenii, Iowa State Coll. J. Sci. 32 (1958) 455-461.
32
Kiuru V.J.T., Über die Propionsäuregärung in bezug auf Emmentaler Käse, Ph.D. thesis, University of Helsinki, Finland (1949).
33
Klantschitsch T., Bachmann H.P., Puhan Z., Influence of milk treatment and ripening conditions on quality of Raclette cheese, Lait 80 (2000) 51-67.
34
Klein N., Maillard M.B., Thierry A., Lortal S., Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus, J. Appl. Microbiol. 91 (2001) 404-411.
35
Langler J.E., Day E.A., Quantitative analysis of the major free fatty acids in Swiss cheese, J. Dairy Sci. 49 (1966) 91-93.
36
Langsrud T., Reinbold G.W., Flavor development and microbiology of Swiss cheese- A review. III. Ripening and flavor production, J. Milk Food Technol. 36 (1973) 593-609.
37
Maarse H., Visscher C.A., Willemsens L.C., Nijssen L.M., Boelens M.H., in: Volatile Compounds in Food: qualitative and quantitative data, TNO Nutrition and Food Research, Zeist, The Netherlands, 1994.
38
McSweeney P.L.H., Nursten H.E., Urbach G., Flavours and off-flavours in milk and dairy products, in: Fox P.F., (Ed), Advanced Dairy Chemistry, Lactose, Water, Salts and Vitamins, Chapman & Hall, London, 1997, pp. 403-468.
39
McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review, Lait 80 (2000) 293-324.
40
Molimard P., Spinnler H.E., Review: Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties, J. Dairy Sci. 79 (1996) 169-184.
41
Moss C.W., Dowell V.R., Jr., Farshtchi D., Raines L.J., Cherry W.B., Cultural characteristics and fatty acid composition of Propionibacteria, J. Bacteriol. 97 (1969) 561-570.
42
Nakae T., Elliot J.A., Production of volatile fatty acids by some lactic acid bacteria. II. Selective formation of volatile fatty acids by degradation of amino acids, J. Dairy Sci. 48 (1965) 293-299.
43
Noël Y., Boyaval P., Thierry A., Gagnaire V., Grappin R., Eye formation and Swiss-type cheeses, in: Law B.A., (Ed), Technology of cheesemaking, Sheffield Academic Press Ltd, Sheffield, UK, 1999, pp. 222-250.
44
Oku H., Kaneda T., Biosynthesis of branched-chain fatty acids in Bacillus subtilis. A decarboxylase is essential for branched-chain fatty acid synthetase, J. Biol. Chem. 263 (1988) 18386-18396.
45
Patton S., Volatile acids of Swiss cheese, J. Dairy Sci. 47 (1964) 817-818.
46
Paulsen P.V., Kowalewska J., Hammond E.G., Glatz B.A., Role of Microflora in production of free fatty acids and flavor in Swiss cheese, J. Dairy Sci. 63 (1980) 912-918.
47
Piveteau P., Metabolisme of lactate and sugars by dairy propionibacteria: A review, Lait 79 (1999) 23-41.
48
Preininger M., Grosch W., Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values, Lebensm. Wiss. Technol. 27 (1994) 237-244.
49
Preininger M., Rychlik M., Grosch W., Potent odorants of the neutral fraction of Swiss cheese (Emmentaler), in: Maarse H., van der Meij O.G., (Eds), Trends in Flavour Research, Elsevier, Amsterdam, The Netherlands, 1994, pp. 267- 270.
50
Preininger M., Warmke R., Grosch W., Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models, Z. Lebensm. Unters. Forsch. 202 (1996) 30-34.
51
Raymond, N., Biogénèse des composés soufrés à partir de la L-méthionine chez les bactéries propioniques, DEA report, Institut National Agronomique Paris-Grignon, France (2000).
52
Richoux R., Kerjean J.R., Caractérisation technologique de souches pures de bactéries propioniques : test en minifabrication de fromages à pâte cuite, Lait 75 (1995) 45-59.
53
Rijnen L., Courtin P., Gripon J.C., Yvon M., Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds, Appl. Environ. Microbiol. 66 (2000) 1354-1359.
54
Rychlik M., Warmke R., Grosch W., Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. III. Analysis of character impact flavour compounds, Lebensm. Wiss. Technol. 30 (1997) 471-478.
55
Schormüller J., The chemistry and biochemistry of cheese ripening, Adv. Food Res. 16 (1968) 231-334.
56
Schwartz A.C., Wachstum von Propionibacterium shermanii mit einzelnen Aminosäuren als Stickstoffquelle, Z. Allg. Mikrobiol. 8 (1968) 275-279.
57
Sheldon R.M., Lindsay R.C., Libbey L.M., Morgan M.E., Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes, Appl. Microbiol. 22 (1971) 263-266.
58
Thierry A., Maillard M.B., Le Quéré J.L., Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening, Int. Dairy J. 9 (1999) 453-463.
59
Thierry A., Maillard M.B., Yvon M., Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL34 and ITGP23, Appl. Environ. Microbiol. Vol. 68 (2002) (in press).
60
Tuomala T., Kallio H., Identification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on line supercritical fluid extraction - gas chromatography, Z. Lebensm. Unters. Forsch. 203 (1996) 236-240.
61
Vangtal A., Hammond E.G., Correlation of the flavor characteristics of Swiss-type cheeses with chemical parameters, J. Dairy Sci. 69 (1986) 2982-2993.
62
Villasenor M.J., Valero E., Sanz J., Martinez-Castro I., Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MS, Milchwissenschaft 55 (2000) 378-382.
63
Webb J.L., Arsenicals, in: Enzyme and metabolic inhibitors, Academic Press, New York, 1966, pp. 595.
64
Weimer B., Seefeldt K., Dias B., Sulfur metabolism in bacteria associated with cheese, Antonie van Leeuwenhoek 76 (1999) 247-261.
65
Yvon M., Berthelot S., Gripon J.C., Adding alpha-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds, Int. Dairy J. 8 (1998) 889-898.
66
Yvon M., Chambellon E., Bolotin A., Roudot-Algaron F., Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763, Appl. Environ. Microbiol. 66 (2000) 571-577.
67
Yvon M., Rijnen L., Cheese flavour formation by amino acid catabolism, Int. Dairy J. 11 (2001) 185-201.
68
Yvon M., Thirouin S., Rijnen L., Fromentier D., Gripon J.C., An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds, Appl. Environ. Microbiol. 63 (1997) 414-419.

Abstract

Copyright INRA, EDP Sciences

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.