Generally speaking, probiotic bacteria enzymes act mainly in the secondary proteolysis increasing the aminoacid pool, which contributes decisively to cheese flavour and could be precursors for the synthesis of other flavours or volatile aroma, resulting in off-flavours [ 43].
With each sale Fresnaye provided a recipe for "Vermicelli Prepared Like Pudding" — a precursor to macaroni and cheese, and a dish that also made it to the America Eats Tavern.
Lipolysis results in the formation of free fatty acids (FFA), which are key constituents of Cheddar cheese flavour and can also be precursors of flavour compounds such as methyl ketones, alcohols and lactones (Smit, Vileg, Smit, Ayad, & Engels, 2002).
All these enzymes may thus contribute to the generation of free fatty acids from precursor molecules present in the cheese habitat.
Milk and cheese contain high amounts of choline [ 129], making it available as precursor for the synthesis of betaine by C. variabile.
Common foods that provide a high dietary acid load include cheese, meat, eggs and grains, whereas fruits and vegetables are rich in alkali precursors [ 47, 48].
One BCM precursor found in Crescenza (Smacchi and Gobbetti, 1998) and in Cheddar and Jarlsberg cheese (Stepaniak et al., 1995) after ripening for 8 10 days was β-CN f58-72 (Smandhi and Gobbetti, 1998).
The case of combination of MAOIs with tryptamine agonists (commonly known as ayahuasca) can present similar dangers as their combination with precursors, but this phenomenon has been described in general terms as the "cheese effect".
Loss of function mutation in Drosophila blue cheese gene (bchs) results in an age-dependent accumulation of ubiquitinated protein aggregates and amyloid precursor-like proteins and reduces life span.
The characterization of BCM precursors (i.e. longer peptide chains containing the BCM amino acid sequence) in cheese may support our understanding of the steps involved in BCM formation.
Lipids have major roles in Camembert-type cheeses since they modulate the texture, act as the carrier for aroma compounds and are the major precursor for flavor compounds such as methylketones, lactones, esters and alcohols [ 2, 62, 82, 83].
