Pivotal role of cheese salting method for the production of 3-methylbutanal by Lactococcus lactis

Abstract

The aldehyde 3-methylbutanal is a key aroma compound for many types of cheeses. Intracellular enzymes of cheese starter cultures are predominantly responsible for the conversion of leucine into 3-methylbutanal. Environmental conditions during cheese manufacturing also play a role in the production of 3-methylbutanal. Our work shows that salting has a detrimental effect on the capacity of Lactococcus lactis subsp. lactis DS84445 to produce 3-methylbutanal. In that respect, a promising way to control the concentration of 3-methylbutanal is by using a cheese starter culture that produces the aimed level of 3-methylbutanal before salting starts and preferably when lactose is still available.