The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese Flavor

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Abstract
L. casei types capable of producing H2S in the growth medium were isolated only from cheese with a flavor score of 39 or better. The ability of isolates to deaminate serine varied, but the strains showing highest activity were isolated from the better samples of cheese. Both -SH and "free" H2S values increased as experimental cheese matured. At 6 months the cheese containing the highest relative concentration of "free" H2S received the highest Cheddar flavor intensity score. A procedure for quantitative determination of "free" H2S in cheese is presented.