Esters and their biosynthesis in fermented dairy products: a review

International Dairy Journal - Tập 14 - Trang 923-945 - 2004
S.-Q. Liu1, R. Holland1, V.L. Crow1
1Fonterra Research Centre (formerly New Zealand Dairy Research Institute), Fonterra Palmerston North, Private Bag 11 029, New Zealand

Tài liệu tham khảo

Addis, 2001, The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses, International Journal of Food Microbiology, 69, 25, 10.1016/S0168-1605(01)00569-4 Albertazzi, 1994, Biogeneration of 2-phenylethanol and 2-phenylethylacetate important aroma components, Biotechnology Letters, 16, 491, 10.1007/BF01023331 Alewijn, 2003, A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese, International Dairy Journal, 13, 733, 10.1016/S0958-6946(03)00098-0 Alonso, 1999, Fatty acid composition of caprine milk, Journal of Dairy Science, 82, 878, 10.3168/jds.S0022-0302(99)75306-3 Arfi, 2002, Production of volatile compounds by cheese-ripening yeasts, Applied Microbiology and Biotechnology, 58, 503, 10.1007/s00253-001-0925-0 Arora, 1995, Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing, Journal of Agricultural and Food Chemistry, 43, 748, 10.1021/jf00051a035 Athanasiadis, 2001, Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials, Journal of Agricultural and Food Chemistry, 49, 658, 10.1021/jf0006628 Banks, 1992, Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour, Food Research International, 25, 365, 10.1016/0963-9969(92)90111-H Barbieri, 1994, Study of the volatile fraction of Parmesan cheese, Journal of Agricultural and Food Chemistry, 42, 1170, 10.1021/jf00041a023 Bardi, 1998, Esterase activity and release of ethyl esters of medium-chain fatty acids by Saccharomyces cerevisiae during anaerobic growth, Canadian Journal of Microbiology, 44, 1171, 10.1139/w98-124 Beresford, 2001, Recent advances in cheese microbiology, International Dairy Journal, 11, 259, 10.1016/S0958-6946(01)00056-5 Berger, 1999, Production of sulphur flavors by ten strains of Geotrichum candidum, Applied and Environmental Microbiology, 65, 5510, 10.1128/AEM.65.12.5510-5514.1999 Berger, 1999, Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components, Journal of Agricultural and Food Chemistry, 47, 3274, 10.1021/jf990205v Bhowmik, 1990, Esterases of Micrococcus species, Journal of Dairy Science, 73, 33, 10.3168/jds.S0022-0302(90)78642-0 Bills, 1965, Identification of compounds responsible for fruity flavor defect of experimental Cheddar cheeses, Journal of Dairy Science, 48, 1168, 10.3168/jds.S0022-0302(65)88421-1 Birschbach, 1992, Pregastric lipases, Bulletin of the IDF, 269, 36 Bockelmann, 1999, Secondary cheese cultures, 133 Bockelmann, 2002, Development of defined surface starter cultures for the ripening of smear cheeses, International Dairy Journal, 12, 123, 10.1016/S0958-6946(01)00152-2 Bockelmann, 2001, The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk, International Dairy Journal, 11, 307, 10.1016/S0958-6946(01)00060-7 Bonnarme, 2001, Sulphur compound production by Geotrichum candidum from L-methionine, FEMS Microbiology Letters, 205, 247 Bonnarme, 2001, L-Methionine degradation potentialities of cheese-ripening microorganisms, Journal of Dairy Research, 68, 663, 10.1017/S002202990100509X Bood, 2002, The biosynthesis of strawberry flavor (II), Journal of Food Science, 67, 2, 10.1111/j.1365-2621.2002.tb11349.x Boscaini, 2003, Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavour profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino cheeses, Journal of Agricultural and Food Chemistry, 51, 1782, 10.1021/jf020922g Boutur, 1995, Factors influencing ester synthesis catalysed in aqueous media by the lipase from Candida deformans (Zach) Langeron and Guerra, Journal of Biotechnology, 42, 23, 10.1016/0168-1656(95)00060-4 Brennand, 1989, Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids, Journal of Sensory Studies, 4, 105, 10.1111/j.1745-459X.1989.tb00461.x Briand, 1994, Enzymatic fatty esters synthesis in aqueous medium with lipase from Candida parapsilosis (Ashford) Langeron and Talice, Biotechnology Letters, 16, 813, 10.1007/BF00133959 Briand, 1995, Functioning and regioselectivity of the lipase of Candida parapsilosis (Ashford) Langeron and Talice in aqueous medium. New interpretation of regioselectivity taking acyl migration into account, European Journal of Biochemistry, 228, 169, 10.1111/j.1432-1033.1995.tb20246.x Callon, 1994, Characterization of yeasts microflora from the inner part of some typical cheeses, Microbiologie-Aliments-Nutrition, 12, 23 Caussette, 1997, Enzymatic synthesis of thioesters in non-conventional solvents, Journal of Chemical Technology and Biotechnology, 68, 257, 10.1002/(SICI)1097-4660(199703)68:3<257::AID-JCTB619>3.0.CO;2-M Cavaille-Lefebvre, 1997, Lipase synthesis of short-chain flavour thioesters in solvent-free medium, Biocatalysis and Biotransformation, 15, 265, 10.3109/10242429709003194 Chang, 2001, Synthesis of fatty acid esters by recombinant Staphylococcus epidermis lipases in aqueous environment, Journal of Agricultural and Food Chemistry, 49, 2619, 10.1021/jf001337n Christensen, 1999, Peptidases and amino acid catabolism in lactic acid bacteria, Antonie van Leeuwenhoek, 76, 217, 10.1023/A:1002001919720 Christensen, 1995, Aroma extract dilution analysis of aged Cheddar cheese, Journal of Food Science, 60, 218, 10.1111/j.1365-2621.1995.tb05641.x Collins, 2003, Lipolysis and free fatty acid catabolism in cheese, International Dairy Journal, 13, 841, 10.1016/S0958-6946(03)00109-2 Cormier, 1991, Analysis of odor-active volatiles from Pseudomonas fragi grown in milk, Journal of Agricultural and Food Chemistry, 39, 159, 10.1021/jf00001a031 Corsetti, 2001, Interactions between yeasts and bacteria in the smear surface-ripened cheeses, International Journal of Food Microbiology, 69, 1, 10.1016/S0168-1605(01)00567-0 Cristiani, 2001, Food micro-organisms and aromatic ester synthesis, Sciences des Aliments, 21, 211, 10.3166/sda.21.211-230 Crow, 1993, Starters as finishers, International Dairy Journal, 3, 423, 10.1016/0958-6946(93)90026-V Crow, 2001, The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, International Dairy Journal, 11, 275, 10.1016/S0958-6946(01)00057-7 Crow, 2002, Raw milk flora and NSLAB as adjuncts, Australian Journal of Dairy Technology, 57, 99 Crow, 1994, The diversity of potential cheese ripening characteristics of lactic acid starter bacteria, International Dairy Journal, 4, 723, 10.1016/0958-6946(94)90004-3 Cuer, 1979, Production of S-methylthioacetate by Brevibacterium linens, Applied and Environmental Microbiology, 38, 332, 10.1128/AEM.38.2.332-334.1979 Cuer, 1979, Production of S-methylthioacetate by Micrococcus cheese strains, Agricultural and Biological Chemistry, 43, 1783, 10.1271/bbb1961.43.1783 Cuer, 1979, Flavour properties of some sulphur compounds isolated from cheeses, Lebensmittel Wissenschaft und Technologie, 12, 258 Curtin, 2002, Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese, International Journal of Food Microbiology, 76, 231, 10.1016/S0168-1605(02)00015-6 Dahl, 2000, Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening, International Dairy Journal, 10, 255, 10.1016/S0958-6946(00)00042-X de Vos, 1996, Metabolic engineering of sugar catabolism in lactic acid bacteria, Antonie van Leeuwenhoek, 70, 223, 10.1007/BF00395934 de Vos, 1998, Making more of milk sugar by engineering of lactic acid bacteria, Internatinal Dairy Journal, 8, 227, 10.1016/S0958-6946(98)00049-1 Dias, 1991, Production of ethyl butyrate by Candida rugosa lipase immobilized in polyurethane, Biocatalysis, 5, 21, 10.3109/10242429109014852 Diczfalusy, 2001, Characterization of enzymes involved in formation of ethyl esters of long-chain fatty acids in humans, Journal of Lipid Research, 42, 1025, 10.1016/S0022-2275(20)31590-X Dumont, 1974, Composés volatils du fromage entier et du fromage râpé, Lait, 54, 386, 10.1051/lait:197453717 du Plessis, 2002, The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality, Journal of Applied Microbiology, 92, 1005, 10.1046/j.1365-2672.2002.01616.x Dupuis, 1993, Esterase activity of dairy Propionibacterium, Lait, 73, 345, 10.1051/lait:1993432 Dupuis, 1993, Lipases and esterase activities of Propionibacterium freudenreichii subsp, freudenreichii. Applied and Environmental Microbiology, 59, 4004, 10.1128/AEM.59.12.4004-4009.1993 Engels, 1997, A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese, International Dairy Journal, 7, 255, 10.1016/S0958-6946(97)00003-4 Fabre, 1995, Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus, Biotechnology Letters, 17, 1207, 10.1007/BF00128387 Fenster, 2003, Intracellular esterase from Lactobacillus casei LILA, Journal of Dairy Science, 86, 1118, 10.3168/jds.S0022-0302(03)73694-7 Fenster, 2003, Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese, Journal of Dairy Science, 86, 2818, 10.3168/jds.S0022-0302(03)73879-X Fernández, 2000, Cloning, characterization, controlled overexpression, and inactivation of the major tributyrin esterase gene of Lactococcus lactis, Applied and Environmental Microbiology, 66, 1360, 10.1128/AEM.66.4.1360-1368.2000 Fleet, 1990, A review, Journal of Applied Bacteriology, 68, 199, 10.1111/j.1365-2672.1990.tb02566.x Fonchy, 1999, Effect of growth temperature on hydrolytic and esterifying activities from Pseudomonas fragi CRDA 037 grown on whey, Applied and Environmental Microbiology, 65, 3114, 10.1128/AEM.65.7.3114-3120.1999 Fox, 2000, Cheese flavor, 282 Fox, 1990, Glycolysis and related reactions during cheese manufacture and ripening, Critical Reviews in Food Science and Nutrition, 29, 237, 10.1080/10408399009527526 Fox, 1997, Formation of flavor compounds in cheese, Advances in Applied Microbiology, 45, 17, 10.1016/S0065-2164(08)70261-2 Friedrich, 1998, Gas chromatography olfactometry (GC/O) of dairy products, International Dairy Journal, 8, 235, 10.1016/S0958-6946(98)80002-2 Fukuda, 1998, Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate, Applied and Environmental Microbiology, 64, 4076, 10.1128/AEM.64.10.4076-4078.1998 Gaborit, 2001, Impact of ripening strains on the typical flavour of goat cheeses, International Dairy Journal, 11, 315, 10.1016/S0958-6946(01)00061-9 Gallois, 1990, New results in the volatile odorous compounds of French cheeses, Lait, 70, 89, 10.1051/lait:199028 Garde, 2002, Volatile compounds in Hispanico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415, Journal of Agricultural and Food Chemistry, 50, 6752, 10.1021/jf020577v Gobbetti, 1997, Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739, Journal of Dairy Science, 80, 3019, 10.3168/jds.S0022-0302(97)76280-5 Gomez-Ruiz, 2002, Relationships between volatile compounds and odour in Manchego cheese, Lait, 82, 613, 10.1051/lait:2002037 Gripon, 1993, Mould-ripened cheeses, 111 Gripon, 1997, Flavour and texture in soft cheese, 193 Guerzoni, 2001, Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions, International Journal of Food Microbiology, 69, 79, 10.1016/S0168-1605(01)00575-X Ha, 1991, Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors in varietal cheeses, Journal of Dairy Science, 74, 3267, 10.3168/jds.S0022-0302(91)78512-3 Ha, 1992, Influence of aw on volatile free fatty acids during storage of cheese bases lipolyzed by kid goat pregastric lipase, International Dairy Journal, 2, 179, 10.1016/0958-6946(92)90015-E Ha, 1993, Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases, Journal of Dairy Science, 76, 677, 10.3168/jds.S0022-0302(93)77391-9 Halling, 1994, Thermodynamic predictions for biocatalysis in nonconventional media, Enzyme and Microbial Technology, 16, 178, 10.1016/0141-0229(94)90043-4 Hansen, 2001, Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese, International Journal of Food Microbiology, 69, 59, 10.1016/S0168-1605(01)00573-6 Hasona, 2002, Decreasing the level of ethyl acetate in ethanolic fermentation broths of E. coli KO11 by expression of Pseudomonads putida estZ esterase, Applied and Environmental Microbiology, 68, 2651, 10.1128/AEM.68.6.2651-2659.2002 Hayes, 2002, Sensory aroma characteristics of milk spoilage by Pseudomonas species, Journal of Food Science, 67, 448, 10.1111/j.1365-2621.2002.tb11427.x Helinck, 2000, Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum, FEMS Microbiology Letters, 193, 237, 10.1111/j.1574-6968.2000.tb09430.x Hoefnagel, 2002, Metabolic engineering of lactic acid bacteria, the combined approach, Microbiology, 148, 1003, 10.1099/00221287-148-4-1003 Horton, 2003, Heterologous expression of the Saccharomyces cerevisiae alcohol acetyltransferase genes in Clostridium acetobutylicum and E. coli for the production of isoamyl acetate, Journal of Industrial Microbiology and Biotechnology, 30, 427, 10.1007/s10295-003-0070-0 Horwood, 1981, Some flavour components of Feta cheese, Australian Journal of Dairy Technology, 36, 34 Horwood, 1987, A “fermented, yeasty” flavour defect in Cheddar cheese, Australian Journal of Dairy Technology, 42, 25 Hosono, 1974, Properties of crude ethylester-forming enzyme preparations from some lactic acid bacteria and psychrotrophic bacteria, Journal of Dairy Science, 57, 1432, 10.3168/jds.S0022-0302(74)85085-X Hosono, 1974, Production of ethylesters by some lactic acid bacteria and psychrotrophic bacteria, Journal of Dairy Science, 57, 535, 10.3168/jds.S0022-0302(74)84929-5 Hou, 1997, Characterization of new yeast lipases, Journal of American Oil Chemists’ Society, 74, 1391, 10.1007/s11746-997-0242-6 Hugenholtz, 1999, Metabolic engineering of lactic acid bacteria, Current Opinion in Biotechnology, 10, 492, 10.1016/S0958-1669(99)00016-6 Imhof, 1994, The performance of various capillary columns for the analysis of volatile flavor compounds in dairy products by dynamic headspace gas chromatography, Journal of High Resolution Chromatography, 17, 25, 10.1002/jhrc.1240170107 Inoue, 1997, Roles of esterase and alcohol acetyltransferase on production of isoamyl acetate in Hansenula mrakii, Journal of Agricultural and Food Chemistry, 45, 644, 10.1021/jf960648o Ishii, 1990, Ester synthesis by a crude lipase of Rhizopus oligosporus in an aqueous system, Journal of Fermentation and Bioengineering, 70, 188, 10.1016/0922-338X(90)90184-X Izco, 2000, Characterization of volatile flavour compounds in Roncal cheese extracted by the ‘purge and trap’ method and analysed by GC-MS, Food Chemistry, 70, 409, 10.1016/S0308-8146(00)00100-X Jakobsen, 1996, Yeasts and their possible beneficial and negative effects on the quality of dairy products, International Dairy Journal, 6, 755, 10.1016/0958-6946(95)00071-2 Jiang, 1995, Volatile metabolites produced by Kluyveromyces lactis and their changes during fermentation, Process Biochemistry, 30, 635, 10.1016/0032-9592(94)00059-X Jollivet, 1993, Comparison of volatile flavor compounds produced by ten strains of Penicillium camembert Thom, Journal of Dairy Science, 76, 1837, 10.3168/jds.S0022-0302(93)77516-5 Jollivet, 1992, Production of volatile compounds in liquid cultures by six strains of coryneform bacteria, Applied Microbiology and Biotechnology, 36, 790, 10.1007/BF00172196 Jollivet, 1994, Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link, Journal of Dairy Research, 61, 241, 10.1017/S0022029900028259 Kabakibi, 1998, Fatty acid ethyl esters and HepG2 cells, Journal of Lipid Research, 39, 1568, 10.1016/S0022-2275(20)32185-4 Kallel-Mhiri, 1993, Continuous ethyl acetate production by Kluyveromyces fragilis on whey permeate, Applied Microbiology and Biotechnology, 40, 201, 10.1007/BF00170366 Kallel-Mhiri, 1993, Mechanism of ethyl acetate synthesis by Kluyveromyces fragilis, FEMS Microbiology Letters, 111, 207, 10.1111/j.1574-6968.1993.tb06387.x Kanisawa, 1983, Production of ethyl ester mixture from butter fat by Candida cylindracea lipase, Nippon Shokuhin Kogyo Gakkaishi, 30, 572, 10.3136/nskkk1962.30.572 Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, Journal of Dairy Science, 68, 1865, 10.3168/jds.S0022-0302(85)81043-2 Kempler, 1983, Production of flavor compounds by microorganisms, Advances in Applied Microbiology, 29, 29, 10.1016/S0065-2164(08)70353-8 Kermasha, 2000, The effect of physical and chemical treatments on the esterase activity from Pseudomonas fragi CRDA 037, Food Research International, 33, 767, 10.1016/S0963-9969(00)00080-6 Kermasha, 1999, Biogeneration of short chain fatty acid esters by Pseudomonas fragi CRDA 037, Biocatalysis and Biotransformation, 17, 269, 10.3109/10242429909015230 Khan, 1999, Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library, Journal of Agricultural and Food Chemistry, 47, 3269, 10.1021/jf9902043 Kilcawley, 1998, Review, International Dairy Journal, 8, 1, 10.1016/S0958-6946(98)00010-7 Kim, 1998, Rapid synthesis of fatty acid esters for use as potential food flavors, Journal of American Oil Chemists’ Society, 75, 1109, 10.1007/s11746-998-0298-y Kinsella, 1976, Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor, Critical Reviews in Food Science and Nutrition, 8, 191, 10.1080/10408397609527222 Kleerebezem, 2000, Lactic acid bacteria as a cell factory, Enzyme and Microbial Technology, 26, 840, 10.1016/S0141-0229(00)00180-0 Kourkoutas, 2002, Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic material, Journal of Agricultural and Food Chemistry, 50, 2543, 10.1021/jf0113427 Kubickova, 1997, Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques, International Dairy Journal, 7, 65, 10.1016/S0958-6946(96)00044-1 Kubickova, 1998, Evaluation of flavour compounds of Camembert cheese, International Dairy Journal, 8, 11, 10.1016/S0958-6946(98)00015-6 Kubickova, 1998, Quantification of potent odorants in Camembert cheese and calculation of their odour activity values, International Dairy Journal, 8, 17, 10.1016/S0958-6946(98)00014-4 Kusano, 1998, Hemiacetal dehydrogenation activity of alcohol dehydrogenases in Saccharomyces cerevisiae, Bioscience Biotechnology and Biochemistry, 62, 1956, 10.1271/bbb.62.1956 Kusano, 1999, A novel hemiacetal dehydrogenase activity involved in ethyl acetate synthesis in Candida utilis, Journal of Bioscience and Bioengineering, 87, 690, 10.1016/S1389-1723(99)80135-2 Lai, 1999, Studies on synthesis of short chain alkyl esters catalyzed by goat pregastric lipase, Journal of Molecular Catalysis B: Enzymatic, 6, 411, 10.1016/S1381-1177(99)00007-7 Lamberet, 1997, Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. II. Comparison of coryneform bacteria, Micrococcaceae, and some lactic acid bacteria starters, Applied Microbiology and Biotechnology, 48, 393, 10.1007/s002530051069 Lamberet, 1997, Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. I. Effect of substrates and pH on their formation by Brevibacterium linens GC171, Applied Microbiology and Biotechnology, 47, 279, 10.1007/s002530050927 Lamer, 1996, Biogeneration of ethyl valerate by whole cells of Pseudomonas fragi CRDA 037 in aqueous medium, Biotechnology Techniques, 10, 475, 10.1007/BF00159508 Langrand, 1990, Short chain flavour esters synthesis by microbial lipases, Biotechnology Letters, 12, 581, 10.1007/BF01030756 Larsen, 1998, Volatile flavour production by Penicillium caseifulvum, International Dairy Journal, 8, 883, 10.1016/S0958-6946(99)00010-2 Larsen, 1995, Characterization of volatile metabolites from 47 Penicillium taxa, Mycological Research, 99, 1153, 10.1016/S0953-7562(09)80271-2 Latrasse, 1987, Production of a fruity aroma by Geotrichum candidum (staron), Sciences des et aliments, 7, 637 Law, 1998, Research in support of cheese technology—a European perspective, Australian Journal of Dairy Technology, 52, 36 Lawlor, 2001, Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties, Lait, 81, 487, 10.1051/lait:2001147 Lawlor, 2002, Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses, International Dairy Journal, 12, 493, 10.1016/S0958-6946(02)00039-0 Lawlor, 2003, Relationships between sensory attributes, the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses, International Dairy Journal, 13, 481, 10.1016/S0958-6946(03)00048-7 Leblanc, 1998, Short chain fatty acid esters synthesis by commercial lipases in low-water systems and by resting microbial cells in aqueous medium, Biotechnology Letters, 20, 1127, 10.1023/A:1005372319116 Lecanu, 2002, Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese, Journal of Agricultural and Food Chemistry, 50, 3810, 10.1021/jf0117107 Lecointe, 1996, Ester synthesis in aqueous media in the presence of various lipases, Biotechnology Letters, 18, 869, 10.1007/BF00154612 Le Quere, 1998, Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening, Lait, 78, 279, 10.1051/lait:1998329 Lilly, 2000, Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates, Applied and Environmental Microbiology, 66, 744, 10.1128/AEM.66.2.744-753.2000 Linko, 1996, Biocatalytic production of useful esters by two forms of lipase from Candida rugosa, Journal of Chemical Technology and Biotechnology, 65, 163, 10.1002/(SICI)1097-4660(199602)65:2<163::AID-JCTB416>3.0.CO;2-C Liu, 2002, A review, Journal of Applied Microbiology, 92, 589, 10.1046/j.1365-2672.2002.01589.x Liu, 1998, Influence of reduced water activity on lactose metabolism by Lactococcus lactis subsp. cremoris at different pH values, Applied and Environmental Microbiology, 64, 2111, 10.1128/AEM.64.6.2111-2116.1998 Liu, 1997, Acetaldehyde metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions, International Dairy Journal, 7, 175, 10.1016/S0958-6946(96)00055-6 Liu, S.-Q., Baker, K., Bennett, M., Holland, R., Norris, G., & Crow, V. L. (2004). Characterisation of esterases of Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris B1079 as alcohol acyltransferases. International Dairy Journal, in press, doi:10.1016/j.idairyj.2004.02.014. Liu, 1998, Ethyl butanoate formation by dairy lactic acid bacteria, International Dairy Journal, 8, 651, 10.1016/S0958-6946(98)00100-9 Liu, 2001, Purification and properties of intracellular esterases from Streptococcus thermophilus ST1, International Dairy Journal, 11, 27, 10.1016/S0958-6946(01)00035-8 Liu, 2003, Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening, Journal of Dairy Research, 70, 359, 10.1017/S0022029903006290 Liu, 2003, Ester synthesis in aqueous environment by Streptococcus thermophilus ST1 and other dairy lactic acid bacteria, Applied Microbiology and Biotechnology, 63, 81, 10.1007/s00253-003-1355-y Lucia, 2001, Use of Fourier transform infrared spectroscopy to evaluate the proteolytic activity of Yarrowia lipolytica and its contribution to cheese ripening, International Journal of Food Microbiology, 69, 113, 10.1016/S0168-1605(01)00578-5 Malcata, 1992, Kinetics and mechanisms of reactions catalysed by immobilized lipases, Enzyme and Microbial Technology, 14, 426, 10.1016/0141-0229(92)90135-B Malcorps, 1991, A new model for the regulation of ester synthesis by alcohol acetyltransferase in Saccharomyces cerevisiae during fermentation, Journal of American Society of Brewing Chemists, 49, 47, 10.1094/ASBCJ-49-0047 Malcorps, 1992, Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae, European Journal of Biochemistry, 210, 1015, 10.1111/j.1432-1033.1992.tb17507.x Marcos, 1993, Water activity in cheese in relation to composition, stability and safety, Vol. I, 439 Marilley, 2004, Flavour of cheese products, International Journal of Food Microbiology, 90, 139, 10.1016/S0168-1605(03)00304-0 Martin, 2001, Aroma compound production in cheese curd by coculturing with selected yeast and bacteria, Journal of Dairy Science, 84, 2125, 10.3168/jds.S0022-0302(01)74657-7 Martin, 2002, Sensory and instrumental flavor analyses of cheese curd cocultured with selected yeast and bacteria, Journal of Sensory Studies, 17, 1, 10.1111/j.1745-459X.2002.tb00328.x Martin, 1999, Flavor generation in cheese curd by coculturing with selected yeast, mold, and bacteria, Journal of Dairy Science, 82, 1072, 10.3168/jds.S0022-0302(99)75329-4 Martı́nez-Castro, Sanz, J., Amigo, L., Ramos, M., & Martı́n-Alvarez, P. (1991). Volatile components of Manchego cheese. Journal of Dairy Research, 58, 239-246. Mason, 2000, Alcohol acetyltransferases and the significance of ester synthesis in yeast, Yeast, 16, 1198, 10.1002/1097-0061(200010)16:14<1287::AID-YEA613>3.0.CO;2-I Mateo, 2001, Yeast starter cultures affecting wine fermentation and volatiles, Food Research International, 34, 307, 10.1016/S0963-9969(00)00168-X McGugan, 1975, Ethanol, ethyl esters, and volatile fatty acids in fruity Cheddar cheese, Canadian Institute of Food Science and Technology Journal, 8, 196, 10.1016/S0315-5463(75)73808-7 McSweeney, 1997, The flavour of milk and milk products: III. Cheese, International Journal of Dairy Technology, 50, 123, 10.1111/j.1471-0307.1997.tb01752.x McSweeney, 2000, Biochemical pathways for the production of flavour compounds in cheeses during ripening, Lait, 80, 293, 10.1051/lait:2000127 Meinhart, 1986, Study of flavour compounds from Parmigiano Reggiano cheese, Milchwissenschaft, 41, 689 Moio, 1998, Grana Padano cheese aroma, Journal of Dairy Research, 65, 317, 10.1017/S0022029997002768 Moio, 1993, Neutral volatile compounds in the raw milks from different species, Journal of Dairy Research, 60, 199, 10.1017/S0022029900027515 Moio, 1993, Comparison of the neutral volatile compounds in Mozzarella cheese made from bovine and water buffalo milk, Italian Journal of Food Science, 3, 215 Moio, 1993, Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry, Journal of Dairy Research, 60, 215, 10.1017/S0022029900027527 Moio, 2000, Odour-impact compounds of Gorgonzola cheese, Journal of Dairy Research, 67, 273, 10.1017/S0022029900004106 Molimard, 1996, Review: Compounds involved in the flavor of surface mold-ripened cheeses, Journal of Dairy Science, 79, 169, 10.3168/jds.S0022-0302(96)76348-8 Monot, 1991, Enzymatic esterification in organic media, Applied Microbiology and Biotechnology, 35, 759, 10.1007/BF00169891 Morgan, 1970, Microbial flavor defects in dairy products and methods for their simulation. II. Fruity flavor, Journal of Dairy Science, 53, 273, 10.3168/jds.S0022-0302(70)86196-3 Morgan, 1976, The chemistry of some microbially induced flavor defects in milk and dairy foods, Biotechnology and Bioengineering, 18, 953, 10.1002/bit.260180708 Morgan, 2001, The typical flavour of goat milk products, International Journal of Dairy Technology, 54, 38, 10.1046/j.1471-0307.2001.00006.x Morin, 1994, Production of fatty acid ethyl esters by Pseudomonads fragi under conditions of gas stripping, Process Biochemistry, 29, 437, 10.1016/0032-9592(94)85011-9 Murdanoto, 1997, Purification and properties of methyl formate synthase, a mitochondrial alcohol dehydrogenase, participating in formaldehyde oxidation in methylotrophic yeasts, Applied and Environmental Microbiology, 63, 1715, 10.1128/AEM.63.5.1715-1720.1997 Nakagawa, 1984, Purification and some properties of intracellular esterase from Pseudomonas fluorescens, Journal of Biochemistry, 95, 1047, 10.1093/oxfordjournals.jbchem.a134692 Nardi, 2002, The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro, Journal of Applied Microbiology, 93, 994, 10.1046/j.1365-2672.2002.01793.x Nishio, 1988, Ester synthesis by the lipase from Pseudomonas fragi 22.39 B, Agricultural and Biological Chemistry, 52, 1203, 10.1271/bbb1961.52.1203 Noël, 1999, Eye formation and Swiss-type cheeses, 223 Nursten, 1997, The flavour of milk and dairy products, International Journal of Dairy Technology, 50, 48, 10.1111/j.1471-0307.1997.tb01735.x O’Connor, 1996, Pregastric enzymes, New Zealand BioScience, 4, 17 Okumura, 1979, Synthesis of various kinds of esters by four microbial lipases, Biochemica et Biophysica Acta, 575, 156, 10.1016/0005-2760(79)90141-3 Olsson, 2000, The role of metabolic engineering in the improvement of Saccharomyces cerevisiae, Enzyme and Microbial Technology, 26, 785, 10.1016/S0141-0229(00)00172-1 Ortigosa, 2001, Effect of pasteurization of ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese, Journal of Dairy Science, 84, 1320, 10.3168/jds.S0022-0302(01)70161-0 Overkamp, 2002, Metabolic engineering of glycerol production in Saccharomyces cerevisiae, Applied and Environmental Microbiology, 68, 2814, 10.1128/AEM.68.6.2814-2821.2002 Papademas, 2000, A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese, International Dairy Journal, 10, 761, 10.1016/S0958-6946(00)00110-2 Pereira, 1958, Identity of esters produced in milk cultures of Pseudomonas fragi, Journal of Dairy Science, 41, 1201, 10.3168/jds.S0022-0302(58)91075-0 Perry, 1961, A comparison of the influence of Streptococcus lactis and Str. cremoris starters on the flavour of Cheddar cheese, Journal of Dairy Research, 28, 221, 10.1017/S0022029900010827 Preininger, 1994, Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values, Lebensmittel Wissenschaft und Technologie, 27, 237, 10.1006/fstl.1994.1048 Pretorius, 2000, Tailoring wine yeast for the new millennium, Yeast, 16, 675, 10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B Pretorius, 2003, The genetic analysis and tailoring of wine yeast, Vol. 2., 99 Pretorius, 2002, Meeting the consumer challenge through genetically customized wine-yeast strains, Trends in Biotechnology, 20, 426, 10.1016/S0167-7799(02)02049-8 Qian, 2002, Evaluation of fat-derived aroma compounds in Blue cheese by dynamic headspace GC/Olfactometry MS, Journal of the American Oil Chemists’ Society, 79, 663, 10.1007/s11746-002-0540-4 Qian, 2002, Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry, Journal of Dairy Science, 85, 1362, 10.3168/jds.S0022-0302(02)74202-1 Qian, 2003, Static headspace and aroma extract dilution analysis of Parmigiano Reggiano cheese, Journal of Food Science, 68, 794, 10.1111/j.1365-2621.2003.tb08244.x Qian, 2003, Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method, Flavour and Fragrance Journal, 18, 252, 10.1002/ffj.1194 Qian, 2003, Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value, Journal of Dairy Science, 86, 770, 10.3168/jds.S0022-0302(03)73658-3 Ratledge, C., & Dickinson, F. M. (1995). Lipids and fatty acids as potential flavour components using microbial systems. In INRA (Ed.), Bioflavour 95 (pp. 153–166). Paris: INRA (Les Colloques, No. 75). Rattray, 1997, Purification and characterization of an intracellular esterase from Brevibacterium linens ATCC 9174, International Dairy Journal, 7, 273, 10.1016/S0958-6946(97)00013-7 Raymond, 1991, Enhancement of fruity aroma production of Pseudomonas fragi grown on skim milk, whey and whey permeate supplemented with C3-C7 fatty acids, Applied Microbiology and Biotechnology, 34, 524, 10.1007/BF00180582 Raymond, 1990, Physical factors influencing the production of strawberry aroma by Pseudomonas fragi grown in skim milk, Biotechnology Letters, 12, 931, 10.1007/BF01022593 Reddy, 1968, Ester production by Pseudomonas fragi. I. Identification and quantification of some esters produced in milk cultures, Journal of Dairy Science, 51, 656, 10.3168/jds.S0022-0302(68)87050-X Reddy, 1969, Ester production by Pseudomonas fragi. III. Synergistic flavor interaction of esters at subthreshold concentrations, Journal of Dairy Science, 52, 1198, 10.3168/jds.S0022-0302(69)86724-X Reddy, 1969, Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures, Applied Microbiology, 17, 779, 10.1128/AEM.17.6.779-782.1969 Robertson, 1992, Stereochemical and positional specificity of the lipase/acyltransferase produced by Aeromonas hydrophila, Biochemistry, 31, 4974, 10.1021/bi00136a009 Roger, 1988, Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert, Food Chemistry, 28, 129, 10.1016/0308-8146(88)90142-2 Rojas, 2001, Studies on acetate ester production by non-Saccharomyces wine yeasts, International Journal of Food Microbiology, 70, 283, 10.1016/S0168-1605(01)00552-9 Rüegg, 1985, Water in dairy products related to quality, with special reference to cheese, 603 Rüegg, 1981, Influence of water activity on the manufacture and aging of cheese, 791 Sablé, 1999, Current knowledge of soft cheese flavor and related compounds, Journal of Agricultural and Food Chemistry, 47, 4825, 10.1021/jf990414f Sakai, 1995, A novel formaldehyde oxidation pathway in methylotrophic yeasts, FEMS Microbiology Letters, 127, 229, 10.1111/j.1574-6968.1995.tb07478.x Sandine, 1972, Causes and control of culture-related flavor defects in cultured dairy products, Journal of Dairy Science, 55, 1031, 10.3168/jds.S0022-0302(72)85617-0 Seo, 1982, Synthesis of fatty acid esters by Corynebacterium sp. S-401, Agricultural and Biological Chemistry, 46, 405, 10.1271/bbb1961.46.405 Shalit, 2001, Acetyl-CoA, Journal of Agricultural and Food Chemistry, 49, 199, 10.1021/jf001075p Smacchi, 2000, Purification and characterization of an extracellular esterase from Arthrobacter nicotianae 9458, Lait, 80, 255, 10.1051/lait:2000124 Spinnler, 2001, Production of sulphur compounds by several yeasts of technological interest for cheese ripening, International Dairy Journal, 11, 245, 10.1016/S0958-6946(01)00054-1 Stanley, 1998, Microbiology of fermented milk products, 50 Suomalainen, 1981, Yeast esterases and aroma esters in alcoholic beverages, Journal of the Institute of Brewing, 87, 296, 10.1002/j.2050-0416.1981.tb04040.x Suoniemi, 2002, Cloning and characterization of an esterase from Propionibacterium freudenreichii ssp. shermanii, Lait, 82, 81, 10.1051/lait:2001007 Suriyaphan, 2001, Characteristic aroma components of British farmhouse Cheddar cheese, Journal of Agricultural and Food Chemistry, 49, 1382, 10.1021/jf001121l Suzzi, 2001, Proteolytic, lipolytic and molecular characterization of Yarrowia lipolytica isolated from cheese, International Journal of Food Microbiology, 69, 69, 10.1016/S0168-1605(01)00574-8 Svensson, 1994, Effect of water activity on reaction rates and equilibrium positions in enzymatic esterifications, Biotechnology and Bioengineering, 44, 549, 10.1002/bit.260440502 Talon, 1998, Production of esters by staphylococci, International Journal of Food Microbiology, 45, 143, 10.1016/S0168-1605(98)00159-7 Talon, 1996, Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus, Enzyme and Microbial Technology, 19, 620, 10.1016/S0141-0229(96)00075-0 Talon, R., Rouchon, P., Denoyer, C., Montel, M.C., & Berdague, J. L. (1995). Production of esters by immobilized lipase of Staphylococcus warneri. In INRA (Ed.), Bioflavour 95 (pp. 365–368). Paris: INRA (Les Colloques, No. 75). Tan, S., & Apenten, R. K. O. (1995). Low temperature organic phase biocatalysis using psychrotroph derived lipase. In INRA (Ed.), Bioflavour 95 (pp. 361–364). Paris: INRA (Les Colloques, No. 75). Thierry, 2002, Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii, Lait, 82, 17, 10.1051/lait:2001002 Thierry, 1999, Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening, International Dairy Journal, 9, 453, 10.1016/S0958-6946(99)00052-7 Tweddell, 1997, Optimization of the reaction medium for esterification catalyzed by a lipase from Pseudomonas fluorescens, Biotechnology Letters, 19, 939, 10.1023/A:1018318527424 Urbach, 1993, Relations between cheese flavour and chemical composition, International Dairy Journal, 3, 389, 10.1016/0958-6946(93)90025-U Urbach, 1995, Contribution of lactic acid bacteria to flavour compound formation in dairy products, International Dairy Journal, 5, 877, 10.1016/0958-6946(95)00037-2 Urbach, 1997, The flavour of milk and dairy products: II. Cheese, International Journal of Dairy Technology, 50, 79, 10.1111/j.1471-0307.1997.tb01743.x Valivety, 1993, Water as a competitive inhibitor of lipase-catalysed esterification in organic media, Biotechnology Letters, 15, 1133, 10.1007/BF00131203 van Camp, J., & Huyghebaert, A. (1998). Enzymatic synthesis of structured modified fats. In A. Christophe (Ed.), Structural modified food fats: Synthesis, biochemistry and use (pp. 20–45). Champaign, IL: AOCS Press. van den Tempel, 2000, The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu, International Dairy Journal, 10, 263, 10.1016/S0958-6946(00)00053-4 Vedamuthu, 1966, Flavor and texture in Cheddar cheese. I. Role of mixed strain lactic starter cultures, Journal of Dairy Science, 49, 144, 10.3168/jds.S0022-0302(66)87814-1 Vedamuthu, 1966, Flavor and texture in Cheddar cheese. II. Carbonyl compounds produced by mixed strain lactic starter cultures, Journal of Dairy Science, 49, 151, 10.3168/jds.S0022-0302(66)87815-3 Verstrepen, 2003, Flavour-active esters, Journal of Bioscience and Bioengineering, 96, 110, 10.1016/S1389-1723(03)90112-5 Verstrepen, 2003, Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters, Applied and Environmental Microbiology, 69, 5228, 10.1128/AEM.69.9.5228-5237.2003 Virgili, 1994, Sensory–chemical relationships in Parmigiano-Reggiano cheese, Lebensmittel Wissenschaft und Technologie, 27, 491, 10.1006/fstl.1994.1098 Wehtje, 1997, Lipases have similar water activity profiles in different reactions, Biotechnology Letters, 11, 537, 10.1023/A:1018385203375 Wehtje, 1997, Water activity and substrate concentration effects on lipase activity, Biotechnology and Bioengineering, 55, 798, 10.1002/(SICI)1097-0290(19970905)55:5<798::AID-BIT10>3.0.CO;2-8 Weimer, 1999, Sulphur metabolism in bacteria associated with cheese, Antonie van Leeuwenhoek, 76, 247, 10.1023/A:1002050625344 Wellnitz-Ruen, 1982, Analysis of the fruity off-flavor in milk using headspace concentration capillary column gas chromatography, Journal of Agricultural and Food Chemistry, 30, 512, 10.1021/jf00111a025 Whitfield, 1998, Microbiology of food taints, International Journal of Food Science and Technology, 33, 31, 10.1046/j.1365-2621.1998.00156.x Whitfield, 2000, Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk, Journal of Dairy Research, 67, 561, 10.1017/S0022029900004465 Willis, 1998, Lipid modification strategies in the production of nutritionally functional fats and oils, Critical Reviews in Food Science and Nutrition, 38, 639, 10.1080/10408699891274336 Wisselink, 2001, Mannitol production by lactic acid bacteria, International Dairy Journal, 12, 151, 10.1016/S0958-6946(01)00153-4 Woo, 1984, Concentrations of major free fatty acids and flavor development in Italian cheese varieties, Journal of Dairy Science, 67, 960, 10.3168/jds.S0022-0302(84)81394-6 Wyder, 1999, Role of selected yeasts in cheese ripening, International Dairy Journal, 9, 117, 10.1016/S0958-6946(99)00032-1 Yahya, 1998, Ester synthesis in lipase-catalyzed reactions, Enzyme and Microbial Technology, 23, 438, 10.1016/S0141-0229(98)00065-9 Yamaguchi, 1991, High-yield synthesis of monoglyceride by mono- and diacylglycerol lipase from Penicillium camembertii U-150, Journal of Fermentation and Bioengineering, 72, 162, 10.1016/0922-338X(91)90210-8 Yang, 1994, Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripening, Journal of Food Science, 59, 1309, 10.1111/j.1365-2621.1994.tb14702.x Yoshioka, 1981, Ester formation by alcohol acetyltransferase from brewers’ yeast, Agricultural and Biological chemistry, 45, 2183, 10.1271/bbb1961.45.2183 Yu, 1992, Enzymatic esterification of fatty acid mixtures from milk fat and anhydrous milk fat with canola oil in supercritical carbon dioxide, Biotechnology Progress, 8, 508, 10.1021/bp00018a006 Yvon, 2001, Cheese flavour formation by amino acid catabolism, International Dairy Journal, 11, 185, 10.1016/S0958-6946(01)00049-8 Zehentbauer, 2002, Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay, Flavour and Fragrance Journal, 17, 300, 10.1002/ffj.1102