Biochemistry and metabolism of LAB and dairy associated species

6.1. Introduction 6.2. Carbohydrate substrates, glycolysis and energy production 6.2.1. Pentose phosphate pathway 6.2.2. Citrate fermentation 6.3. Proteolysis. Protein substrates. Amino acid availability influencing gene expression 6.3.1. Cell-envelope proteinases CEP): the Prt systems 6.3.2. Oligopeptide permeases (OPP) and other transporters for peptides and amino acids 6.3.3. Peptidolysis and Free Amino Acids 6.3.4. Peptidolysis and catabolite repression 6.3.5. Amino acid biosynthesis and auxotrophy 6.3.6. Aldehydes, alcohols, and carboxylic acids. 6.4. Lipolysis, lipases, esterases 6.5. Aroma and flavours products of metabolism 6.5.1. Aldehydes, alcohols, and carboxylic acids 6.5.2. Amino acids as precursor flavour compounds. 6.6. Non enzymatic production of flavours 6.7. Methods of analysis of flavours in dairy products: HPLC, Gas chromatography/Mass analysis (GC/MS) 6.8. Natural biodiversity of strains in dairy productions 6.9. Conclusions