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Interactive effect of H2S production from cysteine and methanethiol production from methionine in milk-fat-coated microcapsules containing Brevibacterium linens

Published online by Cambridge University Press:  01 June 2009

Sun C. Kim ,
Misun Kim  and
Norman F. Olson
Sun C. Kim
Affiliation:
McArdle Laboratory for Cancer Research and Center for Dairy Research, Department of Food Science
Misun Kim
Affiliation:
University of Wisconsin-Madison, Madison, WI 53706, USA
Norman F. Olson
Affiliation:
University of Wisconsin-Madison, Madison, WI 53706, USA
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Summary

The interactive effect of two of the major Cheddar cheese flavour compounds, H2S and methanethiol, was studied in milk-fat-coated microcapsules containing Brevibacterium linens, cysteine and methionine. Two substrates, cysteine and methionine, were either co-encapsulated with B. linens or encapsulated separately with B. linens and mixed together. The production of H2S from cysteine in microcapsules was slightly reduced by the methanethiol produced from methionine. However, the presence of H2S stabilized methanethiol produced from methionine in milk-fat-coated microcapsules and subsequently increased the level of methanethiol. Without H2S, the methanethiol in milk-fat-coated microcapsules disappeared rapidly after 48 h. By making separate microcapsules at each optimum environment and mixing together, the cells could operate in the protected and ideal environment of the microcapsules to form products that diffused out and acted as reactants with products from other microcapsules.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 4 , November 1990 , pp. 579 - 585
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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