Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1998 Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese Sanjay Gummalla Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Chemistry Commons, Food Microbiology Commons, and the Food Processing Commons Recommended Citation Gummalla, Sanjay, "Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese" (1998). All Graduate Theses and Dissertations. 5454. https://digitalcommons.usu.edu/etd/5454 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact
[email protected]. TRYPTOPHAN CATABOLISM BY LACTOBACILLUS SPP.: BIOCHEMISTRY AND IMPLICATIONS ON FLAVOR DEVELOPMENT IN REDUCED-FAT CHEDDAR CHEESE by Sanjay Gummalla A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE m Nutrition and Food Sciences Approved: UTAH STATE UNIVERSITY Logan, Utah 1998 11 Copyright © Sanjay Gummalla 1998 All Rights Reserved w ABSTRACT Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese by Sanjay Gummalla, Master of Science Utah State University, 1998 Major Professor: Dr. Jeffery R. Broadbent Department: Nutrition and Food Sciences Amino acids derived from the degradation of casein in cheese serve as precursors for the generation of key flavor compounds. Microbial degradation of tryptophan (Trp) is thought to promote formation of aromatic compounds that impart putrid fecal or unclean flavors in cheese, but pathways for their production have not been established.