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Role of Acetaldehyde in Metabolism: A Review 2. The Metabolism of Acetaldehyde in Cultured Dairy Products

Russel Grimwade School of Biochemistry, University of Melbourne, Parkville, Victoria, 3052, Australia

G. R. Jago

Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Highett, Victoria, 3190, Australia

ABSTRACT

Acetaldehyde, a product of the metabolism of microorganisms used in the manufacture of cultured dairy products, has attracted considerable interest because of its association with the development of desirable flavor and of flavor defects in these products. These microorganisms which form varying amounts of acetaldehyde and ethanol during growth contain enzymes which catalyze the formation of acetaldehyde from carbohydrate, protein, or nucleic acid sources. The enzyme activities of the lactic acid bacteria are reviewed in the light of their role in intermediary metabolism.

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