This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Rijnen, L.
Right arrow Articles by Yvon, M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Rijnen, L.
Right arrow Articles by Yvon, M.
Agricola
Right arrow Articles by Rijnen, L.
Right arrow Articles by Yvon, M.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, April 2000, p. 1354-1359, Vol. 66, No. 4
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.

Expression of a Heterologous Glutamate Dehydrogenase Gene in Lactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

Liesbeth Rijnen, Pascal Courtin, Jean-Claude Gripon, and Mireille Yvon*

Unité de Recherches de Biochimie et Structure des Protéines INRA, 78352 Jouy-en-Josas Cedex, France

Received 23 September 1999/Accepted 16 January 2000

The first step of amino acid degradation in lactococci is a transamination, which requires an alpha -keto acid as the amino group acceptor. We have previously shown that the level of available alpha -keto acid in semihard cheese is the first limiting factor for conversion of amino acids to aroma compounds, since aroma formation is greatly enhanced by adding alpha -ketoglutarate to cheese curd. In this study we introduced a heterologous catabolic glutamate dehydrogenase (GDH) gene into Lactococcus lactis so that this organism could produce alpha -ketoglutarate from glutamate, which is present at high levels in cheese. Then we evaluated the impact of GDH activity on amino acid conversion in in vitro tests and in a cheese model by using radiolabeled amino acids as tracers. The GDH-producing lactococcal strain degraded amino acids without added alpha -ketoglutarate to the same extent that the wild-type strain degraded amino acids with added alpha -ketoglutarate. Interestingly, the GDH-producing lactococcal strain produced a higher proportion of carboxylic acids, which are major aroma compounds. Our results demonstrated that a GDH-producing lactococcal strain could be used instead of adding alpha -ketoglutarate to improve aroma development in cheese.

* Corresponding author. Mailing address: Unite de Recherches de Biochimie et Structure des Proteines INRA, 78352 Jouy-en-Josas Cedex, France. Phone: 33 1 34 65 21 59. Fax: 33 1 34 65 21 63. E-mail: Mireille.Yvon{at}diamant.jouy.inra.fr.

Applied and Environmental Microbiology, April 2000, p. 1354-1359, Vol. 66, No. 4
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.


This article has been cited by other articles:

  • Tanous, C., Chambellon, E., Yvon, M. (2007). Sequence analysis of the mobilizable lactococcal plasmid pGdh442 encoding glutamate dehydrogenase activity. Microbiology 153: 1664-1675 [Abstract] [Full Text]  
  • Orlova, I., Marshall-Colon, A., Schnepp, J., Wood, B., Varbanova, M., Fridman, E., Blakeslee, J. J., Peer, W. A., Murphy, A. S., Rhodes, D., Pichersky, E., Dudareva, N. (2006). Reduction of Benzenoid Synthesis in Petunia Flowers Reveals Multiple Pathways to Benzoic Acid and Enhancement in Auxin Transport. Plant Cell 18: 3458-3475 [Abstract] [Full Text]  
  • Tanous, C., Chambellon, E., Le Bars, D., Delespaul, G., Yvon, M. (2006). Glutamate Dehydrogenase Activity Can Be Transmitted Naturally to Lactococcus lactis Strains To Stimulate Amino Acid Conversion to Aroma Compounds. Appl. Environ. Microbiol. 72: 1402-1409 [Abstract] [Full Text]  
  • Helinck, S., Le Bars, D., Moreau, D., Yvon, M. (2004). Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids. Appl. Environ. Microbiol. 70: 3855-3861 [Abstract] [Full Text]  
  • Chambellon, E., Yvon, M. (2003). CodY-Regulated Aminotransferases AraT and BcaT Play a Major Role in the Growth of Lactococcus lactis in Milk by Regulating the Intracellular Pool of Amino Acids. Appl. Environ. Microbiol. 69: 3061-3068 [Abstract] [Full Text]  
  • Kieronczyk, A., Skeie, S., Langsrud, T., Yvon, M. (2003). Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids. Appl. Environ. Microbiol. 69: 734-739 [Abstract] [Full Text]  
  • Thierry, A., Maillard, M.-B., Yvon, M. (2002). Conversion of L-Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23. Appl. Environ. Microbiol. 68: 608-615 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»