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Metabolism of Volatile Compounds by Lactic Starter Culture Microorganisms. A Review¹

Food Sciences Institute, Purdue University, Lafayette, Indiana

D. D. Bills

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Cultured dairy products are accepted by the consumer primarily on the basis of flavor. During the last several years there has been a rapid proliferation of knowledge on the flavor compounds produced and utilized by starter culture organisms. This has led to a more thorough understanding of cultured product flavors and the role of starter bacteria in formation and degradation of these flavors.

Volatile compounds produced by the common lactic culture organisms include acetaldehyde, diacetyl, ethanol, and volatile organic acids. Acetaldehyde arises from decarboxylation of pyruvate and it can be reduced to ethanol. Diacetyl is produced by citrate-fermenting organisms whieh also are able to reduce this compound to odorless products. Some of these organisms produce acetic acid by hydrolysis of acetylphosphate and by cleavage of citrate. This paper attempts to discuss recent findings in this area with reference to the most common microorganisms found in lactic starter cultures. A section on practical aspects of culture selection based on flavor compound production is included.

¹ Journal Paper no. 3305, Purdue Agricultural Experiment Station.