Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine

R. Sreekumar, Z. Al-Attabi, H. C. Deeth, Mark S. Turner

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

To investigate the abilities of various probiotic bacteria to produce volatile sulfur compounds (VSCs) relevant to food flavour and aroma. Methods and Results: Probiotic strains (Lactobacillus acidophilus NCFM, Lactobacillus plantarum 299v, Lactobacillus rhamnosus GG, Lactobacillus reuteri ATCC55730 and L. reuteri BR11), Lactobacillus delbrueckii ATCC4797, L. plantarum ATCC14917 and Lactococcus lactis MG1363 were incubated with either cysteine or methionine. Volatile compounds were captured, identified and quantified using a sensitive solid-phase microextraction (SPME) technique combined with gas chromatography coupled to a pulsed flame photometric detector (SPME/GC/PFPD). Several VSCs were identified including H2S, methanethiol, dimethyldisulfide and dimethyltrisulfide. The VSC profiles varied substantially for different strains of L. plantarum and L. reuteri and it was found that L. reuteri ATCC55730 and L. lactis MG1363 produced the lowest levels of VSCs (P <0·05). Levels of VSCs generated by bacteria were found to be equivalent to, or higher than, that found in commercial cheeses. Conclusions: Several probiotic strains are able to generate considerable levels of VSCs and substantial variations in VSC generating potential exists between different strains from the same species. Significance and Importance of the Study: This study demonstrates that probiotic bacteria are able to efficiently generate important flavour and aroma compounds and therefore has implications for the development of probiotic containing foods.

Original languageEnglish
Pages (from-to)777-782
Number of pages6
JournalLetters in Applied Microbiology
Volume48
Issue number6
DOIs
Publication statusPublished - Jun 2009

Fingerprint

Sulfur Compounds
Probiotics
Methionine
Cysteine
Lactobacillus reuteri
Bacteria
Lactobacillus plantarum
Lactobacillus rhamnosus
Solid Phase Microextraction
Lactococcus lactis
Lactobacillus delbrueckii
Lactobacillus acidophilus
Food
Cheese
Gas Chromatography

Keywords

  • cheese flavour
  • Cysteine
  • Methionine
  • Probiotics
  • Volatile sulfur compounds

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology

Cite this

Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine. / Sreekumar, R.; Al-Attabi, Z.; Deeth, H. C.; Turner, Mark S.

In: Letters in Applied Microbiology, Vol. 48, No. 6, 06.2009, p. 777-782.

Research output: Contribution to journalArticle

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