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Role of alpha-dicarbonyl compounds p...

McDonald, Shane Thomas.

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Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses./
Author:	McDonald, Shane Thomas.
Description:	213 p.
Notes:	Source: Dissertation Abstracts International, Volume: 54-07, Section: B, page: 3414.
Contained By:	Dissertation Abstracts International54-07B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9306415

Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses.
McDonald, Shane Thomas.

Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses. - 213 p.

Source: Dissertation Abstracts International, Volume: 54-07, Section: B, page: 3414.

Thesis (Ph.D.)--The University of Wisconsin - Madison, 1992.

The role of Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses.
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035 $a (UnM)AAI9306415
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100 1 $a McDonald, Shane Thomas. $3 1945430
245 1 0 $a Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses.
300 $a 213 p.
500 $a Source: Dissertation Abstracts International, Volume: 54-07, Section: B, page: 3414.
500 $a Supervisor: Robert C. Lindsay.
502 $a Thesis (Ph.D.)--The University of Wisconsin - Madison, 1992.
520 $a The role of $\ alpha $- dicarbonyl compounds (glyoxal, methylglyoxal, and diacetyl) produced by lactic acid bacteria upon cheese flavor and color formation was investigated. A sensitive $( {>}.01\ \mu $g /g) quantitative high performance liquid chromatographic method for selectively determining derivatized $\ alpha $- dicarbonyl compounds by fluorescence was developed. A wide variety of lactic acid bacteria were surveyed for ability to produce $\ alpha $- dicarbonyl compounds in MRS broth incubated at optimal growth temperatures. Cultures varied from those producing high (1.5 to 9.0 $\ mu $g /ml) to those producing low $( {<}.2\ \mu $g /ml) diacetyl concentrations. Methylglyoxal production by cultures varied from a high range (1.5 to 5.6 $\ mu $g /ml) to a low range $( {<}.3\ \mu $g /ml). Strains of Lactobacillus casei and Lactobacillus delbruekii ssp. bulgaricus produced high concentrations of diacetyl and methylglyoxal, respectively. Glyoxal concentrations were low for all cultures analyzed (.01 to.29 $\ mu $g /ml).
520 $a Cheddar cheese (full-fat and low-fat) manufactured with selected lactic acid bacterial adjunct cultures generally contained concentrations of $\ alpha $- dicarbonyl compounds reflecting the properties of the adjunct employed. Methylglyoxal and diacetyl concentrations in freshly manufactured cheese generally decreased by one-half after one month aging, then slowly declined apparently due to reactions between $\ alpha $- dicarbonyl compounds and amino acids. The reactive nature of glyoxal made it difficult to determine the role of glyoxal in cheese flavor development.
520 $a Methylglyoxal production appeared associated with desirable cheesy flavors in full-fat cheese, but high concentrations seemed to yield brothy-burnt flavors in low-fat cheese. Diacetyl contributed directly to the flavor of young cheese, and also appeared involved in desirable cheesy flavor development. Adjunct cultures screened for production of $\ alpha $- dicarbonyl compounds modulated cheesy flavor development, but did not regulate the occurrence of unclean flavors from aromatic amino acid metabolism.
520 $a Excessive production of methylglyoxal by wild non-starter lactic acid bacteria was also implicated in the development of Maillard browning-related flavor and color defects in non-traditional, stirred-curd Parmesan cheese. Thus, control of $\ alpha $- dicarbonyl compound concentrations by suitable starter adjunct cultures and implementation of manufacturing procedures to minimize contamination of cheese with wild lactic acid bacteria is an important strategy for producing desirably flavored and colored cheeses.
590 $a School code: 0262.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0359
690 $a 0410
710 2 0 $a The University of Wisconsin - Madison. $3 626640
773 0 $t Dissertation Abstracts International $g 54-07B.
790 1 0 $a Lindsay, Robert C., $e advisor
790 $a 0262
791 $a Ph.D.
792 $a 1992
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9306415