Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Endogenous production of α-dicarbonyls by lactic acid bacteria can influence the quality and consistency of fermented foods and beverages. Methylglyoxal (MG) in Parmesan cheese can contribute toward undesired browning during low temperature ripening and storage conditions, leading to the economic de...

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Bibliographic Details
Published in:	Journal of dairy science Vol. 101; no. 2; p. 968
Main Authors:	Gandhi, N N, Cobra, P F, Steele, J L, Markley, J L, Rankin, S A
Format:	Journal Article
Language:	English
Published:	United States 01-02-2018
Subjects:	Cheese - analysis Color Diacetyl - analysis Fermentation Glyoxal - analysis Lactobacillus - genetics Lactobacillus - metabolism Pyruvaldehyde - administration & dosage Pyruvaldehyde - analysis Pyruvaldehyde - metabolism Sulfhydryl Compounds - metabolism Volatile Organic Compounds - analysis Parmesan cheese browning methylglyoxal α-dicarbonyl Lactobacillus
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