Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-20T04:18:38.520Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of threonine and glycine on acetaldehyde formation in goats' milk yogurt

Published online by Cambridge University Press:  01 June 2009

Gunnar Rysstad ,
Wenche J. Knutsen  and
Roger K. Abrahamsen
Gunnar Rysstad
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, 1432 Aas-NLH, Norway
Wenche J. Knutsen
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, 1432 Aas-NLH, Norway
Roger K. Abrahamsen
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, 1432 Aas-NLH, Norway
Get access Rights & Permissions [Opens in a new window]

Summary

The effect of threonine on the biochemical activity of yogurt starter was investigated by the addition of L-threonine to cows' and goats' milk in two concentrations (5 and 10mg/100g). A separate experiment was conducted to investigate the effect of free glycine on the formation of acetaldehyde from yogurt starter. Increasing amounts of glycine (1, 2, 3, 4 and 5 mg/100 g) were added to samples of cows' milk. Addition of threonine to milk samples did not influence acid production, total bacterial growth, or the balance between cocci and rods in the yogurts. Raised levels of threonine resulted in increased production of acetaldehyde. This increase was more pronounced in goats' milk than in cows' milk. The production of acetaldehyde in cows' milk without added threonine was significantly greater than in goats' milk without addition of threonine. Addition of threonine did not influence the formation of diacetyl and α-acetolactic acid, whereas production of acetoin in both milks was reduced. No marked difference in the formation of C02 was observed in samples with or without addition of threonine. Addition of free glycine to cows' milk had a marked negative effect on the production of acetaldehyde by yogurt starter. Addition of 3 mg glycine/100 g cows' milk gave approximately the same amount of acetaldehyde as obtained in goats' milk yogurt. It is suggested that the relatively low amount of acetaldehyde usually observed in goats' milk yogurt is caused by a feed-back inhibition of threonine aldolase produced by the relatively high amount of free glycine present in goats' milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 3 , August 1990 , pp. 401 - 411
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Abrahamsen, R. K. & Solberg, P. 1974 Control of bacterial balance and continued acid production in yoghurt. 19th International Dairy Congress, New Delhi IE 450–451Google Scholar
Abrahamsen, R. K., Svensen, A. & Tufto, G. N. 1978 Some bacteriological and biochemical activities during the incubation of yoghurt from goats' and cows' milk. 20th International Dairy Congress, Paris E 828–829Google Scholar
Abrahamsen, R. K., Tufto, G. N. & Svensen, A. 1982 Goat's milk as a medium for the maintenance of yoghurt starter and single strain starters. Scientific Reports of Agricultural University of Norway, 61(1)Google Scholar
Aggarwal, M. L. 1974 Manufacturing yogurt from goat milk. Cultured Dairy Products Journal 9(3) 10–12Google Scholar
Bautista, E. S., Dahiya, R. S. & Speck, M. L. 1966 Identification of compounds causing symbiotic growth of Streptococcus thermophilus and Lactobacillus bulgaricus in milk. Journal of Dairy Research 33 299–307CrossRefGoogle Scholar
Duitschaever, C. L. 1978 Yoghurt from goat milk. Cultured Dairy Products Journal 13(4) 20–23, 28Google Scholar
Dutta, S. M., Kuila, R. K., Ranganathan, B. & Laxminarayana, H. 1971 A comparative study of the activity of starter cultures in different types of milk. Milchwissenschaft 26 158–161Google Scholar
Elliker, P. R., Anderson, A. W. & Hannesson, G. 1956 An agar culture medium for lactic acid streptococci and lactobacilli. Journal of Dairy Science 39 1611–1612CrossRefGoogle Scholar
Gill, J. L. 1973 Current status of multiple comparisons of means in designed experiments. Journal of Dairy Science 56 973–977CrossRefGoogle Scholar
G¨rner, F., Palo, V. & Bertanová, M. 1971 [Formation of volatile substances in ewes' and goats' milk cultured with a yogurt starter]. Pol'nohospodaˇrstvo 17 378–383Google Scholar
Haggerty, R. J., Luedecke, L. O., Nagel, C. W. & Massey, L. K. 1984 Effect of selected yogurt cultures on the concentration of orotic acid, uric acid and a hydroxymethylglutaric-like compound in milk after fermentation. Journal of Food Science 49 1194–1195CrossRefGoogle Scholar
Law, B. 1981 The formation of aroma and flavour compounds in fermented dairy products. Dairy Science Abstracts 43 143–154Google Scholar
Lees, G. J. & Jago, G. R. 1976 a Acetaldehyde: an intermediate in the formation of ethanol from glucose by lactic acid bacteria. Journal of Dairy Research 43 63–73CrossRefGoogle ScholarPubMed
Lees, G. J. & Jago, G. R. 1976 b Formation of acetaldehyde from threonine by lactic acid bacteria. Journal of Dairy Research 43 75–83CrossRefGoogle ScholarPubMed
Lees, G. J. & Jago, G. R. 1978 a Role of acetaldehyde in metabolism: a review. 1. Enzymes catalyzing reactions involving acetaldehyde. Journal of Dairy Science 61 1205–1215CrossRefGoogle Scholar
Lees, G. J. & Jago, G. R. 1978 b Role of acetaldehyde in metabolism: a review. 2. The metabolism of acetaldehyde in cultured dairy products. Journal of Dairy Science 61 1216–1224CrossRefGoogle Scholar
Manca De Nadra, M. C., Raya, R. R., Pesce De Ruiz Holgado, A. & Oliver, G. 1987 Isolation and properties of threonine aldolase of Lactobacillus bulgaricus YOP 12. Milchwissenschaft 42 92–94Google Scholar
Manjunath, N., Joseph, A. M. & Srinivasan, R. A. 1983 Comparative biochemical performances of yoghurt bacteria in cow and goat milk. Egyptian Journal of Dairy Science 11 111–119Google Scholar
Marier, J. R. & Boulet, M. 1958 Direct determination of citric acid in milk with an improved pyridine-acetic anhydride method. Journal of Dairy Science 41 1683–1692CrossRefGoogle Scholar
Marranzini, R. M., Schmidt, R. H., Shireman, R. B., Marshall, M. R. & Cornell, J. A. 1989 Effect of threonine and glycine concentrations on threonine aldolase activity of yogurt microorganisms during growth in a modified milk prepared by ultrafiltration. Journal of Dairy Science 72 1142–1148CrossRefGoogle Scholar
Marshall, V. M. & Cole, W. M. 1983 Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks. Journal of Dairy Research 50 375–379CrossRefGoogle Scholar
Marshall, V. & El-Bagoury, E. 1986 Use of ultrafiltration and reverse osmosis to improve goats' milk yogurt. Journal of the Society of Dairy Technology 39 65–66CrossRefGoogle Scholar
Marsili, R. T., Ostapenko, H., Simmons, R. E. & Green, D. E. 1981 High performance liquid Chromatographie determination of organic acids in dairy products. Journal of Food Science 46 52–57CrossRefGoogle Scholar
Okonkwo, P. & Kinsella, J. E. 1969 Orotic acid in yoghurt. Journal of Dairy Science 52 1861–1862CrossRefGoogle Scholar
O'Mahony, M. 1985 Sensory Evaluation of Food. New York, Basel: Marcel DekkerGoogle Scholar
Raˇsić, J. Lj. & Kuhmann, J. A. 1978 Yoghurt. Scientific grounds, Technology, Manufacture and Preparations. Copenhagen: Technical Dairy Publishing HouseGoogle Scholar
Raya, R. R., Manca De Nadra, M. C., Pesce De Ruiz Holgado, A. & Oliver, G. 1986 a Acetaldehyde metabolism in lactic acid bacteria. Milchwissenschaft 41 397–399Google Scholar
Raya, R. R., Manca De Nadra, M. C., Pesce De Ruiz Holgado, A. & Oliver, G. 1986 b Threonine aldolase in Lactobacillus bulgaricus ATCC 11842 and YOP 12. Milchwissenschaft 41 630–632Google Scholar
Rowland, S. J. 1938 The precipitation of the proteins in milk. I. Casein. II. Total proteins. III. Globulin. IV. Albumin and proteose-peptone. Journal of Dairy Research 9 30–41CrossRefGoogle Scholar
Rysstad, G. & Abrahamsen, R. K. 1983 Fermentation of goat's milk by two DL-type mixed strain starters. Journal of Dairy Research 50 349–356CrossRefGoogle Scholar
Rysstad, G. & Abrahamsen, R. K. 1987 Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk. Journal of Dairy Research 54 257–266CrossRefGoogle Scholar
Stojslavljević, T., Rašić, J. & Ćurčić, R. 1971 A study on the amino acids of yoghurt. I. Amino acids content and biological value of the proteins of different kinds of milk. Milchwissenschaft 26 147–151Google Scholar
Tamime, A. Y. & Deeth, H.C. 1980 Yogurt: technology and biochemistry. Journal of Food Protection 43 939–977CrossRefGoogle ScholarPubMed
Wilkins, D. W., Schmidt, R. H. & Kennedy, L. B. 1986 a Threonine aldolase activity in yogurt bacteria as determined by headspace gas chromatography. Journal of Agricultural and Food Chemistry 34 150–152CrossRefGoogle Scholar
Wilkins, D. W., Schmidt, R. H., Shireman, R. B., Smith, K. L. & Jezeski, J. J. 1986 b Evaluating acetaldehyde synthesis from L-[14C(U)]threonine by Streptococcus thermophilus and Lactobacillus bulgaricus. Journal of Dairy Science 69 1219–1224CrossRefGoogle Scholar