Role of Acetaldehyde in Metabolism: A Review 2. The Metabolism of Acetaldehyde in Cultured Dairy Products

Abstract

Acetaldehyde, a product of the metabolism of microorganisms used in the manufacture of cultured dairy prod- ucts, has attracted considerable interest because of its association with the devel- opment of desirable flavor and of flavor defects in these products. These micro- organisms which form varying amounts of acetaldehyde and ethanol during growth contain enzymes which catalyze the formation of acetaldehyde from carbo- hydrate, protein, or nucleic acid sources. The enzyme activities of the lactic acid bacteria are reviewed in the light of their role in intermediary metabolism.