This subproject is one of many research subprojects utilizing theresources provided by a Center grant funded by NIH/NCRR. The subproject andinvestigator (PI) may have received primary funding from another NIH source,and thus could be represented in other CRISP entries. The institution listed isfor the Center, which is not necessarily the institution for the investigator.Lactic acid bacteria (LAB) play a very important role in the flavor of cultured dairy products. Amino acids are known to be catabolized by LAB enzymes to form flavor compounds imparting desirable and undesirable flavor notes. Our group focuses on tracking the precursors and metabolic pathways leading to such flavor compounds. In general, Gas chromatography combined with mass spectrometry (GC-MS) is used for this purpose. However, the pathways and amount of conversion vary in different bacteria under different cellular environment. Hence along with GC-MS, labeled substrates are being used to track the pathways and get a complete picture on substrate to product conversions by different strains of LAB. Also, once the pathways are established, it is possible to genetically modify the bacteria to produce only the desirable flavor compounds.
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