Differences in the Ability of Lactic Streptococci to Form Aldehydes from Certain Amino Acids

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Abstract
Two strains of Streptococcus cremoris, 2 strains of S. lactic, and one strain of S. lactis var. maltigenes were incubated with isoleucine, valine, methionine and phenylalanine, and the resulting aldehydes were isolated and identified as their 2,4-dinitro-phenylhydrazones. The incubated mixtures of the amino acids and S. lactis var. maltigenes cells were the only ones in which 2-methyl-butanal, 2-methylpropanal, 3 methylthiopropanal, and phenylacetalde-hyde accumulated in quantities sufficient to allow isolation. One strain of S. lactis formed trace quantities of these aldehydes. The possible role of aldehydes derived from amino acids in the development of Cheddar cheese flavor is discussed.