Frankfurt (Main), Univ., Diss., 2000. / Computerdatei im Fernzugriff.

Universiẗat, Diss., 2000--Frankfurt (Main).

No description available.

No description available.

Since the catabolism of amino acids in cheese results in the formation of most volatile flavor compounds, a proper intracellular pool of amino acids must be established in order to produce a desirable flavor production in cheese. Generation of this pool of amino acids requires complex interactions among casein and its derivatives, proteolytic enzymes, and transport systems in the associated bacteria, including lactococci. In this project, we hypothesized that casein hydrolysis by the extracellular proteinases of Brevibacterium linens BL2 modulates the expression profile of proteolytic related genes in Lactococcus lactis spp. lactis IL1403. In order to monitor the global gene regulation patterns in L. lactis ssp. lactis IL1403, a high-throughput gene expression tool was needed to study the gene expression profiles on a genomic scale. In this project, we developed a novel oligonucleotide-based filter DNA array protocol for this purpose. The success of this oligonucleotide-based DNA array was dependent on technical innovations including polyI tailing, indirect high density biotin labeling, careful probe design, and integrated computational data analysis. The utility and validity of this protocol were demonstrated by profiling the expression of 375 metabolically related genes in L. lactis ssp. lactis IL1403 during heat, acid, and osmotic stresses. Subsequently the DNA macroarray was used to profile the gene expression changes of L. lactis spp. lactis IL1403 growing in a peptide-limited medium, in a casitone-based peptide-rich medium, and in a casein hydrolyte by B. linens BL2 proteolytic enzymes. L. lactis ssp. lactis IL1403 experienced nitrogen starvation even with an abundance of peptide resources because of lack of expression of peptide transporter genes. Conversely, a peptide pool generated by B. linens BL2 proteolytic activities was sufficient to sustain the growth of L. lactis ssp. lactis IL1403. The repression of the peptide transporter and other peptidase genes of L. lactis ssp. lactis IL1403 was relieved in this medium. Interestingly, the Opt system, a di-tripeptide transporter, was used as a primary peptide transporter, instead of the Opp system whose genes were not actively transcripted in IL1403. We also conducted additional experiments to further describe the protease in B. linens BL2 responsible for the peptide pool generation. This enzyme was secreted as a non-active zymogen and matured into the active protease. Both proteolysis and maturation processes were regulated. Collectively, this work demonstrated that a unique protease of B. linens BL2 generated a pool of pep tides transportable by L. lactis IL1403 and induced changes in gene expression in L. lactis IL1403. Consequently, this body of work demonstrated the hypothesis to be true.

Recent studies suggest aromatic amino acid catabolism by starter lactococci and flavor adjunct bacteria have a significant impact on off-flavor development during Cheddar cheese ripening. We hypothesized that a flavor adjunct bacterium, Brevibacterium linens BL2, produces off-flavor compounds from aromatic amino acid metabolism that will have a detrimental impact on cheese flavor. The mechanism of tryptophan (Trp) catabolism in Brevibacterium linens BL2, was investigated in a chemically defined medium during incubation in laboratory conditions (no carbohydrate, pH 6.50, 220 rpm, 25°C) and cheese-like conditions (no carbohydrate, 4% NaCl, static incubation, l5°C). In laboratory conditions, metabolic studies and enzyme assays confirmed that Trp was converted to kynurenine and anthranilic acid. However, cells incubated in cheese-like conditions did not utilize Trp, indicating that these enzymes are not likely to be involved in formation of Trp compounds associated with off-flavors in Cheddar cheese. In an attempt to verify the metabolic activity of the cells during incubation by monitoring the amino acid metabolism in chemically defined medium inoculated with B. linens BL2, a capillary electrophoresis-laser-induced fluorescence method was developed that could separate, detect, and quantitate 18 amino acids within 38 min. The data indicated that B. linens BL2 was metabolically active. Presumably, the cells will be metabolically active and metabolize amino acids in cheese as well. The ability to determine the Trp metabolic activity of B. linens BL2 in cheese, and to quantify Trp catabolic compounds in cheese during ripening, requires a quantitative extraction procedure. An analytical method was developed to extract and quantify aromatic amino acids and Trp catabolites from cheese using capillary electrophoresis. Methanol was used to extract Cheddar cheese made with Lactococcus lactis S3 alone and in combination with B. linens BL2 to quantitatively determine the influence of BL2 on the occurrence of aromatic catabolites. All cheeses contained aromatic amino acids, indole acetic acid, and indole. The concentration and time taken for development of these compounds were significantly decreased or delayed by the addition of B. linens BL2. After 6 months of aging, the concentrations of Trp catabolites were significantly lower in cheese made with B. linens BL2. Addition of BL2 did not directly contribute to off-flavors derived from Trp catabolism in Cheddar cheese. Therefore, the hypothesis was rejected.