Impact of autolysis on amino acid catabolism and flavour development in Cheddar cheese by isogenic strains of Lactococcus lactis
Résumé
The rapid release of intracellular enzymes due to autolysis into the cheese matrix is thought to have a positive influence on flavour development. The objective of this study was to investigate the impact of autolysis on amino acid catabolism and flavour development by using two isogenic starter strains having the same enzymatic potentials and differing only in their autolytic abilities: the highly autolytic Lactococcus lactis AM2 and its prophage cured derivative L. lactis AM2-C.