期刊
JOURNAL OF DAIRY SCIENCE
卷 105, 期 1, 页码 97-108出版社
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2021-20779
关键词
Lactococcus lactis; nutty flavor; 3-methylbutanal; alpha-ketoacid decarboxylase; alpha-ketoacid dehydrogenase
资金
- National Natural Science Foundation of China (Beijing, China) [31972197]
This study investigated the genetic and phenotypic association of different Lactococcus lactis strains in the biosynthesis of 3-methylbutanal, revealing the impact of diverse genotypes and gene expression levels on 3-methylbutanal production through both direct and indirect pathways.
3-Methylbutanal is a key volatile compound that imparts a nutty flavor to Cheddar cheese. Lactococcus lactis has been successfully applied as a starter to increase the level of 3-methylbutanal produced during the ripening of cheese. However, the mechanism of action and genetic diversity of this bacterium for 3-methylbutanal biosynthesis remains unclear. In this study, we investigated the association between the L. lactis genotype and phenotype in the biosynthesis of 3-methylbutanal via both direct and indirect pathways. Fourteen strains of L. lactis were screened for the capacity to produce 3-methylbutanal, and strain 408 (>140 mu M) produced the highest among all tested strains, which exhibited both alpha-keto acid decarboxylase and alpha-ketoacid dehydrogenase activities. Furthermore, the results of a sodium meta-arsenite inhibition experiment showed that the 3-methylbutanal-producing capacities of each strain declined to various degrees. The kdcA gene, which encodes the direct pathway component alpha-ketoacid decarboxylase, was detected in 4 of the 14 strains, of which only strain 408 contained the full-length gene. We then characterized the genes associated with the indirect pathway by detecting the expression levels of the pdh gene cluster, ack, and pta, which were expressed at relatively higher levels in a high-yield strain than in a low-yield strain. As a result, these L. lactis strains were divided into 3 categories according to gene diversity, gene expression, and 3-methylbutanal production. The results of this study refine our knowledge of the genetic determinants of 3-methylbutanal biosynthesis in L. lactis and explain the effect of both synthesis pathways on 3-methylbutanal production.
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