Prevention by Acetic Acid Bacteria of Coloration by Amino-carbonyl Reaction during Food Storage

Abstract

The prevention by acetic acid bacteria of coloration of foods was investigated by using a model system containing n-propanal and L-lysine. It was confirmed that acetic acid bacteria has a prevention against coloration caused by the amino-carbonyl reaction occurring between aldehydes and amino acids. A similar tendency was observed with mayonnaise to which intact cells of acetic acid bacteria were added. The prevention of acetic acid bacteria against coloration seems to depend on activity of a specific enzyme in the bacterial cells, a membrane-bound aldehyde dehydrogenase.