Interactive effect of H2S production from cysteine and methanethiol production from methionine in milk-fat-coated microcapsules containing Brevibacterium linens

Abstract

SummaryThe interactive effect of two of the major Cheddar cheese flavour compounds, H2S and methanethiol, was studied in milk-fat-coated microcapsules containing Brevibacterium linens, cysteine and methionine. Two substrates, cysteine and methionine, were either co-encapsulated with B. linens or encapsulated separately with B. linens and mixed together. The production of H2S from cysteine in microcapsules was slightly reduced by the methanethiol produced from methionine. However, the presence of H2S stabilized methanethiol produced from methionine in milk-fat-coated microcapsules and subsequently increased the level of methanethiol. Without H2S, the methanethiol in milk-fat-coated microcapsules disappeared rapidly after 48 h. By making separate microcapsules at each optimum environment and mixing together, the cells could operate in the protected and ideal environment of the microcapsules to form products that diffused out and acted as reactants with products from other microcapsules.