The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese Flavor

Abstract

The ability of certain strains of Lactobacillus casei to deaminate serine has been reported by Kristoffersen and Nelson (6). Strain 7 also produced H_~S in a V-8 juice medium without added carbohydrate. Sherwood (7) found that the addition of some strains of lactobacilli to milk to be used for making Cheddar cheese resulted in "sulphide" flavors. Barnicoat (3) reported that the presence of more than 35 p.p.m, of -SH groups per gram of cheese resulted in discoloration and off-flavored Cheddar cheese. He postulated that the presence of H_oS in New Zealand Cheddar cheese was due to laetobacilli but did not offer experimental proof.