Williams A G, Noble J, Banks J M
Charis Food Research, Hannah Research Institute, Ayr, UK.
Lett Appl Microbiol. 2004;38(4):289-95. doi: 10.1111/j.1472-765x.2004.01484.x.
To examine the effect of alpha-ketoglutaric acid (alpha-KG) on the utilization and catabolism of amino acids by strains of nonstarter lactobacilli isolated from Cheddar cheese.
The effect of alpha-KG in the growth medium of nonstarter lactobacilli on amino acid metabolism, catabolite levels, peptide hydrolase and aminotransferase activities was examined. The pattern of amino acid utilization, catabolite formation and aminotransferase activity was affected by keto acid.
Amino acid conversion into cheese aroma and flavour compounds by nonstarter lactobacilli is enhanced in the presence of alpha-ketoglutarate.
Increasing the availability of alpha-ketoglutarate in cheese offers a possible method of reducing the maturation period by accelerating the rate of character compound formation from amino acids by the nonstarter lactobacilli.
研究α-酮戊二酸（α-KG）对从切达干酪中分离出的非发酵乳酸菌菌株氨基酸利用和分解代谢的影响。
检测了α-KG在非发酵乳酸菌生长培养基中对氨基酸代谢、分解代谢物水平、肽水解酶和转氨酶活性的影响。酮酸影响氨基酸利用模式、分解代谢物形成和转氨酶活性。
在α-酮戊二酸存在的情况下，非发酵乳酸菌将氨基酸转化为奶酪香气和风味化合物的能力增强。
增加奶酪中α-酮戊二酸的可用性，为通过加速非发酵乳酸菌从氨基酸形成特征化合物的速率来缩短成熟期提供了一种可能的方法。
