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The formation of 2-butanone and 2-butanol in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

A. R. Keen ,
N. J. Walker  and
M. F. Peberdy
A. R. Keen
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
N. J. Walker
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
M. F. Peberdy
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
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Summary

The bacteriological formation of 2-butanone and 2-butanol was investigated. The data suggest that 2-butanol is formed in cheese via 2-butanone in 3 steps, each step being carried out specifically by a different microbial species. Suitable species have been isolated from a single cheese. The first step could be carried out (in the present investigation) either by certain starter organisms or by a strain of Pediococcus cerevisiae. This strain formed substantial amounts of 2,3-butylene glycol in milk, presumably from citrate, but could not metabolize this compound further. A second micro-organism, a strain of Lactobacillus plantarum, was isolated which, in Cheddar cheese, could convert 2,3-butylene glycol into 2-butanone. The final reduction of 2-butanone to 2-butanol could be readily carried out in MRS medium by a strain of L. brevis. Results from cheese made aseptically indicate that 2-butanone is formed in Cheddar cheese only when non-starter organisms are present.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 2 , June 1974 , pp. 249 - 257
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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