Lactobacilli to outcompete sulfidogenic microbes
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Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine
"It is well established that volatile sulfur compounds (VSCs) with very low-odour thresholds (ppb or ppt range) are important contributors to the flavour of cheese and many other fermented foods and can be derived from amino acid (cysteine and methionine) catabolism by starter culture or ripening bacteria and yeasts (Landaud et al. 2008). Methanethiol (MeSH) and oxidized MeSH derivatives, including dimethyl disulfide (DMDS) and dimethyltrisulfide (DMTS), as well as hydrogen sulfide (H2S) have been shown to have a significant impact on cheese sensory characteristics (Weimer et al. 1999; Smit et al. 2005)."
"This study compares several commercial and noncommercial probiotics as well as food lactic acid bacteria for their abilities to convert cysteine and methionine to VSCs. Understanding more regarding the abilities of probiotic bacteria to produce compounds typically involved in flavour and aroma will assist the development of new probiotic containing functional foods."
It can be unfair to incriminate an entire specie because of problems with a strain.
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@Amazoniac Fascinating!
