Production of hydrogen sulphide in milkfat-coated microcapsules containing Brevibacterium linens and cysteine.

Milkfat-coated microcapsules containing Brevibacterium linens and cysteine were used to produce hydrogen sulphide, one of Cheddar cheese flavour compounds. Hydrogen sulphide production was substantially reduced and delayed in the encapsulated system as compared with that of the unencapsulated system. Hydrogen sulphide was not produced aerobically whereas substantial amounts of hydrogen sulphide were produced in a nitrogen purged system. The inhibitory effect of the initial aerobic condition disappeared after 8 days of incubation. In spite of the lag in hydrogen sulphide production under aerobic conditions almost the same amount of hydrogen sulphide was produced in oxygen purged samples as in the nitrogen purged samples after 10 days of incubation. Moderate heat treatment (2 min at 58 degrees C) of cell suspension-milkfat-emulsion increased subsequent hydrogen sulphide production. The optimum pH and temperature for hydrogen sulphide production from cysteine by Brevibacterium linens were 6 degrees C and 32 degrees C, respectively. Antioxidants BHT, BHA and ascorbic acid had negligible effects on production of hydrogen sulphide in the encapsulated system.

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