101
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Gaglio R, Todaro M, Scatassa ML, Franciosi E, Corona O, Mancuso I, Di Gerlando R, Cardamone C, Settanni L. Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese. Int J Food Microbiol 2019; 307:108277. [DOI: 10.1016/j.ijfoodmicro.2019.108277] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 07/03/2019] [Accepted: 07/27/2019] [Indexed: 11/29/2022]
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102
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Dan T, Ren W, Liu Y, Tian J, Chen H, Li T, Liu W. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus. Front Microbiol 2019; 10:2183. [PMID: 31620117 PMCID: PMC6759748 DOI: 10.3389/fmicb.2019.02183] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Accepted: 09/05/2019] [Indexed: 12/14/2022] Open
Abstract
Lactobacillus delbrueckii subsp. bulgaricus is one of the predominant lactic acid bacterial species used as starter cultures in industrial fermented dairy manufacturing, as it strongly affects the quality of the products. Volatile flavor compound profiles and fermentation characteristics are considered to be the most important indicators for starter culture screening. In the present study, volatile compounds in milk fermented by 17 test strains of L. delbrueckii subsp. bulgaricus and a commercial strain used as a control were identified using solid-phase microextraction (SPME) methods coupled with gas chromatography mass spectrometry (GC-MS). In total, 86 volatile flavor compounds were identified in the fermented milk upon completion of fermentation, including 17 carboxylic acids, 14 aldehydes, 13 ketones, 29 alcohols, 8 esters, and 5 aromatic hydrocarbon compounds. Various volatile flavor compounds (acetaldehyde, 3-methyl-butanal, (E)-2-pentenal, hexanal, (E)-2-octenal, nonanal, 2,3-butanedione, acetoin, 2-heptanone, 2-non-anone, formic acid ethenyl ester) were identified due to their higher odor activity values (>1). In addition, of the 17 test strains of L. delbrueckii subsp. bulgaricus, IMAU20312 (B14) and IMAU62081 (B16) strains exhibited good fermentation characteristics in milk compared with the control strain. The combination of the volatile flavor compound profile and fermentation characteristics in this work could be useful when selecting lactic acid bacteria that may serve as important resources in the development of novel fermented milk products.
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Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Yang Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Jiale Tian
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Haiyan Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Ting Li
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
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103
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DE LUCA V, PEROTTI MC, WOLF IV, MEINARDI CA, MANDRICH L. The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.06018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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104
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Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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105
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Murgia A, Scano P, Cacciabue R, Dessì D, Caboni P. GC-MS metabolomics comparison of yoghurts from sheep's and goats' milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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106
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Gómez de Cadiñanos LP, García-Cayuela T, Martínez-Cuesta MC, Peláez C, Requena T. Expression of amino acid converting enzymes and production of volatile compounds by Lactococcus lactis IFPL953. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.04.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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107
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Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030067] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Removal of the mucilage layer of coffee fruits by a fermentation process has became an interesting strategy to improve coffee quality, which is able to assist the formation of flavored molecules. In this study, four sets of inoculation protocols were evaluated using ripe and immature coffee fruits, respectively, including (i) pure culture fermentation with Pichia fermentans, (ii) pure culture fermentation with Pediococcus acidilactici, (ii) combined fermentation with P. fermentans and P. acidilactici, and (iv) spontaneous, non-inoculated control. The initial pulp sugar concentration of ripe coffee fruits (0.57 and 1.13 g/L glucose and fructose content, respectively) was significantly higher than immature coffee pulp (0.13 and 0.26 g/L glucose and fructose content, respectively). Combined inoculation with P. fermentans and P. acidilactici of ripe coffee beans increased pulp sugar consumption and production of metabolites (lactic acid, ethanol, and ethyl acetate), evidencing a positive synergic interaction between these two microbial groups. On the other hand, when immature coffee fruits were used, only pure culture inoculation with P. fermentans was able to improve metabolite formation during fermentation, while combined treatment showed no significant effect. Altogether, 30 volatile compounds were identified and semi-quantified with HS- solid phase microextraction (SPME)-gas chromatography coupled to mass spectrophotometry (GC/MS) in fermented coffee beans. In comparison with pure cultures and spontaneous process, combined treatment prominently enhanced the aroma complexity of ripe coffee beans, with a sharp increase in benzeneacetaldehyde, 2-heptanol, and benzylalcohol. Consistent with the monitoring of the fermentation process, only P. fermentans treatment was able to impact the volatile composition of immature coffee beans. The major impacted compounds were 2-hexanol, nonanal, and D-limonene. In summary, this study demonstrated the great potential of the combined use of yeast and lactic acid bacteria to improve fermentation efficiency and to positively influence the chemical composition of coffee beans. Further studies are still required to investigate the mechanisms of synergism between these two microbial groups during the fermentation process and influence the sensory properties of coffee products.
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108
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Legras JL, Galeote V, Bigey F, Camarasa C, Marsit S, Nidelet T, Sanchez I, Couloux A, Guy J, Franco-Duarte R, Marcet-Houben M, Gabaldon T, Schuller D, Sampaio JP, Dequin S. Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication. Mol Biol Evol 2019; 35:1712-1727. [PMID: 29746697 PMCID: PMC5995190 DOI: 10.1093/molbev/msy066] [Citation(s) in RCA: 139] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
The budding yeast Saccharomyces cerevisiae can be found in the wild and is also frequently associated with human activities. Despite recent insights into the phylogeny of this species, much is still unknown about how evolutionary processes related to anthropogenic niches have shaped the genomes and phenotypes of S. cerevisiae. To address this question, we performed population-level sequencing of 82 S. cerevisiae strains from wine, flor, rum, dairy products, bakeries, and the natural environment (oak trees). These genomic data enabled us to delineate specific genetic groups corresponding to the different ecological niches and revealed high genome content variation across the groups. Most of these strains, compared with the reference genome, possessed additional genetic elements acquired by introgression or horizontal transfer, several of which were population-specific. In addition, several genomic regions in each population showed evidence of nonneutral evolution, as shown by high differentiation, or of selective sweeps including genes with key functions in these environments (e.g., amino acid transport for wine yeast). Linking genetics to lifestyle differences and metabolite traits has enabled us to elucidate the genetic basis of several niche-specific population traits, such as growth on galactose for cheese strains. These data indicate that yeast has been subjected to various divergent selective pressures depending on its niche, requiring the development of customized genomes for better survival in these environments. These striking genome dynamics associated with local adaptation and domestication reveal the remarkable plasticity of the S. cerevisiae genome, revealing this species to be an amazing complex of specialized populations.
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Affiliation(s)
- Jean-Luc Legras
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Virginie Galeote
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Frédéric Bigey
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Carole Camarasa
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Souhir Marsit
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | | | - Arnaud Couloux
- Centre National de Séquençage, Institut de Genomique, Genoscope, Evry Cedex, France
| | - Julie Guy
- Centre National de Séquençage, Institut de Genomique, Genoscope, Evry Cedex, France
| | - Ricardo Franco-Duarte
- CBMA, Department of Biology, Universidade do Minho, Campus de Gualtar, Braga, Portugal
| | - Marina Marcet-Houben
- Centre for Genomic Regulation (CRG), The Barcelona Institute of Science and Technology, Barcelona, Spain.,Universitat Pompeu Fabra (UPF), Barcelona, Spain
| | - Toni Gabaldon
- Centre for Genomic Regulation (CRG), The Barcelona Institute of Science and Technology, Barcelona, Spain.,Universitat Pompeu Fabra (UPF), Barcelona, Spain.,ICREA, Pg. Lluís Companys 23, Barcelona, Spain
| | - Dorit Schuller
- CBMA, Department of Biology, Universidade do Minho, Campus de Gualtar, Braga, Portugal
| | - José Paulo Sampaio
- UCIBIO-REQUIMTE, Departamento de Ciencias da Vida, Faculdade de Ciencias e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Sylvie Dequin
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
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109
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Picon A, López-Pérez O, Torres E, Garde S, Nuñez M. Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses. Int J Food Microbiol 2019; 299:8-22. [DOI: 10.1016/j.ijfoodmicro.2019.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/12/2019] [Accepted: 03/19/2019] [Indexed: 12/28/2022]
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110
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Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R. Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis. Foods 2019; 8:foods8050165. [PMID: 31096639 PMCID: PMC6560390 DOI: 10.3390/foods8050165] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 11/22/2022] Open
Abstract
The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of αs1-casein and 45% of β-casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg−1, with Lys, Pro, Glu, Leu, and γ-aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese; these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture.
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Affiliation(s)
- Anastassia Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Irina Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Natalja Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Julia Rosend
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Aavo Sõrmus
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Raivo Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
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111
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Hammerl R, Frank O, Schmittnägel T, Ehrmann MA, Hofmann T. Functional Metabolome Analysis of Penicillium roqueforti by Means of Differential Off-Line LC-NMR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5135-5146. [PMID: 30950274 DOI: 10.1021/acs.jafc.9b00388] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
UPLC-TOF/MS profiling, followed by the recently reported differential off-line LC-NMR (DOLC-NMR) and quantitative 1H NMR spectroscopy (qHNMR), led to the differential qualitative analysis and accurate quantitation of l-tryptophan-induced metabolome alterations of Penicillium roqueforti, which is typically used in making blue-mold cheese. Among the 24 metabolites identified, two tetrapeptides, namely, d-Phe-l-Val-d-Val-l-Tyr and d-Phe-l-Val-d-Val-l-Phe, as well as cis-bis(methylthio)silvatin, are reported for the first time as metabolites of P. roqueforti. Antimicrobial activity tests showed strong effects of the catabolic l-tryptophan metabolites 3-hydroxyanthranilic acid, anthranilic acid, and 3-indolacetic acid against Saccharomyces cerevisiae, with IC50 values between 15.6 and 24.0 μg/mL, while roquefortine C and cis-bis(methylthio)silvatin inhibited the growth of Gram-negative Escherichia coli and Gram-positive Bacillus subtilis with IC50 values between 30.0 and 62.5 μg/mL.
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Affiliation(s)
| | | | | | - Matthias A Ehrmann
- Chair of Technical Microbiology , Technische Universität München , Gregor-Mendel-Strasse 4 , D-85354 Freising-Weihenstephan , Germany
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112
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Salum P, Erbay Z, Selli S. The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pelin Salum
- Department of Food Engineering Institute of Natural and Applied Sciences Cukurova University 01130 Adana Turkey
| | - Zafer Erbay
- Department of Food Engineering Faculty of Engineering Adana Science and Technology University 01250 Adana Turkey
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture Cukurova University 01130 Adana Turkey
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113
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Lee SM, Hwang YR, Kim MS, Chung MS, Kim YS. Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria. Molecules 2019; 24:molecules24061183. [PMID: 30917562 PMCID: PMC6471338 DOI: 10.3390/molecules24061183] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/12/2019] [Accepted: 03/24/2019] [Indexed: 11/16/2022] Open
Abstract
The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.
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Affiliation(s)
- Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Young Rim Hwang
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju 363-954, Korea.
| | - Myung Sub Chung
- Department of Food Science and Technology, Chung Ang University, 4726 Seodongdae-ro, Daeduk-myun, Ansung, Gyungki-do 17546, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
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114
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Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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115
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Castada HZ, Hanas K, Barringer SA. Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference. Foods 2019; 8:E78. [PMID: 30791411 PMCID: PMC6406939 DOI: 10.3390/foods8020078] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 11/16/2022] Open
Abstract
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.
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Affiliation(s)
- Hardy Z Castada
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Kaitlyn Hanas
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Sheryl Ann Barringer
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
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116
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van Mastrigt O, Egas RA, Abee T, Smid EJ. Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides. Food Microbiol 2019; 82:151-159. [PMID: 31027769 DOI: 10.1016/j.fm.2019.01.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 09/13/2018] [Accepted: 01/25/2019] [Indexed: 01/15/2023]
Abstract
Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono- and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance. During retentostat mono-cultures, the growth rates of both species decreased to less than 0.001 h-1 and a large fraction of the cells became viable but not culturable. Compared to Lc. mesenteroides, L. lactis reached a 3.4-fold higher biomass concentration caused by i) a higher ATP yield on substrate, ii) a higher biomass yield on ATP and iii) a lower maintenance requirement (mATP). Dynamic models estimated that the mATP of both species decreased approximately 7-fold at near-zero growth rates compared to high growth rates. Extension of these models by assuming equal substrate distribution resulted in excellent prediction of the biomass accumulation in retentostat co-cultures with L. lactis dominating (100:1) as observed in ripened cheese. Despite its low abundance (∼1%), Lc. mesenteroides contributed to aroma production in co-cultures as indicated by the presence of all 5 specific Lc. mesenteroides compounds. This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products.
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Affiliation(s)
| | - Reinier A Egas
- Food Microbiology, Wageningen University & Research, the Netherlands
| | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, the Netherlands
| | - Eddy J Smid
- Food Microbiology, Wageningen University & Research, the Netherlands.
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117
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Xie C, Zeng H, Qin L. Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2018.1560313] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Chunzhi Xie
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- College of Life Science, Guizhou University, Guiyang, China
| | - Haiying Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China
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118
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Moreira GM, Costa RG, Teodoro VA, Paula JC, Sobral D, Fernandes C, Gloria MBA. Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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119
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Salum P, Govce G, Kendirci P, Bas D, Erbay Z. Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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120
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Castellani F, Bernardi N, Vitali A, Marone E, Grotta L, Martino G. Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation. JOURNAL OF ANIMAL AND FEED SCIENCES 2018. [DOI: 10.22358/jafs/99600/2018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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121
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Bottari B, Levante A, Neviani E, Gatti M. How the Fewest Become the Greatest. L. casei's Impact on Long Ripened Cheeses. Front Microbiol 2018; 9:2866. [PMID: 30524419 PMCID: PMC6262004 DOI: 10.3389/fmicb.2018.02866] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 11/07/2018] [Indexed: 12/23/2022] Open
Abstract
Members of the Lactobacillus casei group, including species classified currently as L. casei, L. paracasei, and L. rhamnosus, are among the most frequently found species in raw milk, hard cooked, long-ripened cheeses. Starting from very low numbers in raw milk, they become dominant in the cheese during ripening, selected by physical and chemical changes produced by cheese making and ripening. Their presence at different stages of cheese making and ripening is crucial in defining product features. For these reasons, the scientific community has been more and more interested in studying these “tiny but mighty microbes” and their implications during cheese making and ripening. The present paper reviews the current literature on the effect of L. casei in cheeses, with particular reference to the case of Parmigiano Reggiano and Grana Padano, two of the most famous PDO (Protected Designation of Origin) Italian cheeses. Recent advances regarding the selection of new wild strains able to persist until the end of ripening and carrying out slow but crucial activities resulting in specific aromatic features, are also presented.
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Affiliation(s)
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma, Italy
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Sonmezdag AS. Characterization of aroma and aroma‐active composition of Gaziantep cheese by solvent‐assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13840] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ahmet Salih Sonmezdag
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts University of Gaziantep Gaziantep Turkey
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123
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Retraction: Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro-cheeses by Belkheir K, Zadi Karam H and Karam N E. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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124
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Domingos LD, Souza HALD, Mariutti LRB, Benassi MDT, Bragagnolo N, Viotto WH. Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening. Food Res Int 2018; 119:793-804. [PMID: 30884718 DOI: 10.1016/j.foodres.2018.10.062] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 10/15/2018] [Accepted: 10/21/2018] [Indexed: 11/17/2022]
Abstract
The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), dimethyl disulfide (days 150-180) and dimethyl trisulphide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition.
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Affiliation(s)
- Lígia Dozena Domingos
- Department of Food Technology, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Hugo Antonio Lima de Souza
- Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Marta de Toledo Benassi
- Department of Food Science and Technology, State University of Londrina, UEL, 6001 Londrina, Paraná, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Walkiria Hanada Viotto
- Department of Food Technology, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.
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125
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De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes. Food Res Int 2018; 116:1344-1356. [PMID: 30716924 DOI: 10.1016/j.foodres.2018.10.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 10/05/2018] [Accepted: 10/07/2018] [Indexed: 11/16/2022]
Abstract
The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum 18C (Autochthonous Starter, AS1) and Leuc. mesenteroides subsp. mesenteroides 2A, and L. casei 25D and 16A (AS2) were isolated and identified from aged ewes' milk PC cheeses, selected based on several enzymatic activities, and used as starter cultures. As shown by the in vitro kinetic of acidification, selected starter cultures had suitable capabilities to acidify. The manufacture of PC cheeses was carried out at an industrial plant scale. A control cheese (CC) was also made, using commercial starters consisting of mesophilic and thermophilic species. Ripening lasted 105 days at 10 °C. A poly-phasic approach was used to compare cheeses during manufacture and ripening, mainly based on pyrosequencing of the 16S rRNA targeting DNA, proteolysis and volatile component analyses. Compared to CC, both autochthonous starter cultures slightly affected the gross chemical composition of PC cheese. The cell density of thermophilic starters of CC progressively decreased throughout ripening. Plate count and RAPD-PCR showed that the cell number of autochthonous lactobacilli cultures of PC cheeses, made with AS1 and AS2, was almost constant throughout ripening and abundantly higher than that observed in CC. As shown by culture-independent analysis, the OTUs found during ripening varied depending on the manufacture with or without autochthonous starter cultures. The major chemical differences among cheeses were the concentration of free amino acids and the synthesis of some key volatile components (e.g., 2-methyl-1-propanol, 2-methyl-1-butanol, isobutyric, isovaleric, and isocaproic acids). Compared to CC, the use of AS1 positively affected the overall cheese quality.
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Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari 70126, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy.
| | - Solange Buchin
- Technologie et Analyses Laitières, INRA, Poligny UR 342, France
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari 70126, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy
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126
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Positive/Negative Allosteric Modulation Switching in an Umami Taste Receptor (T1R1/T1R3) by a Natural Flavor Compound, Methional. Sci Rep 2018; 8:11796. [PMID: 30087430 PMCID: PMC6081381 DOI: 10.1038/s41598-018-30315-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Accepted: 07/29/2018] [Indexed: 12/04/2022] Open
Abstract
Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids and 5′-ribonucleotides are well known to be natural ligands for human T1R1/T1R3. In this study, we reveal that methional, which is a familiar flavor component in foods, is an allosteric modulator of T1R1/T1R3. Receptor expression experiments showed that methional served as a positive allosteric modulator (PAM) of human T1R1/T1R3 and functioned as a negative allosteric modulator (NAM) of mouse T1R1/T1R3. Although amino acids and 5′-ribonucleotides bound to the extracellular domain of T1R1, the use of interspecies chimeric receptors demonstrated that methional interacted with the transmembrane domain of T1R1. Site-directed mutagenesis and molecular modeling showed that methional could potentially bind at two distinct sites in the transmembrane domain of T1R1 and that the amino acid residues in the bottom of the allosteric pocket engendered the switch between the PAM and NAM modes, which could contribute to switching the binding position of methional. These results may be applicable for elucidating the molecular mechanisms underlying ligand recognition by other class C GPCRs.
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127
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Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.027] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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128
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Martinovic A, Narvhus J, Abrahamsen RK, Østlie HM, Skeie SB. Application of indigenous strains of lactic acid bacteria for semi-industrial production of autochthonous Montenegrin Njeguši cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aleksandra Martinovic
- Faculty of Food Technology, Food Safety and Ecology; University of Donja Gorica; Donja Gorica bb. Podgorica 81000 Montenegro
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Judith Narvhus
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Roger K Abrahamsen
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Hilde M Østlie
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Siv B Skeie
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
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129
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Lee SM, Lee JY, Cho YJ, Kim MS, Kim YS. Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri. J Food Sci 2018; 83:2083-2091. [PMID: 30035301 DOI: 10.1111/1750-3841.14221] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/21/2018] [Accepted: 05/25/2018] [Indexed: 01/27/2023]
Abstract
Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study, volatile compounds-including degradation compounds of carotenoids-in fermented red pepper inoculated with Lactobacillus parabuchneri were investigated. In total, the contents of certain alcohols, benzene and its derivatives, esters, hydrocarbons, lactones, pyrazines, and terpenes were increased in red pepper inoculated with L. parabuchneri, while those of aldehydes, sulfur-containing compounds, and ketones decreased during the fermentation period. The contents of some degradation compounds of carotenoids (β-ionone, β-cyclocitral, α-ionone, and β-damascenone) increased significantly with the fermentation period. In particular, the content of β-damascenone-which could form by the degradation of neoxanthin-increased gradually during fermentation, but this compound was not detected in 0-day samples. These findings indicate that the contents of certain volatiles-including degradation compounds of carotenoids-in fermented red pepper inoculated with L. parabuchneri can change markedly during the fermentation process. PRACTICAL APPLICATION This study investigated the changes of volatiles and carotenoids degradation compounds in fermented red pepper inoculated with Lactobacillus parabuchneri during fermentation. These results could be used to improve the quality of red pepper-based products and in the development of certain fermented foods, including Gochujang (fermented red pepper paste) and kimchi.
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Affiliation(s)
- Sang Mi Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Joo Young Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Youn Jeung Cho
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Suk Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
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130
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Lamichhane P, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. J Dairy Sci 2018; 101:5724-5737. [DOI: 10.3168/jds.2017-14178] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 02/27/2018] [Indexed: 11/19/2022]
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131
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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132
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Kazou M, Alexandraki V, Blom J, Pot B, Tsakalidou E, Papadimitriou K. Comparative Genomics of Lactobacillus acidipiscis ACA-DC 1533 Isolated From Traditional Greek Kopanisti Cheese Against Species Within the Lactobacillus salivarius Clade. Front Microbiol 2018; 9:1244. [PMID: 29942291 PMCID: PMC6004923 DOI: 10.3389/fmicb.2018.01244] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Accepted: 05/23/2018] [Indexed: 02/05/2023] Open
Abstract
Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a variety of fermented foods. Strain ACA-DC 1533 was isolated from traditional Greek Kopanisti cheese and among the available L. acidipiscis genomes it is the only one with a fully sequenced chromosome. L. acidipiscis strains exhibited a high degree of conservation at the genome level. Investigation of the distribution of prophages and Clustered Regularly Interspaced Short Palindromic Repeats (CRISPRs) among the three strains suggests the potential existence of lineages within the species. Based on the presence/absence patterns of these genomic traits, strain ACA-DC 1533 seems to be more related to strain JCM 10692T than strain KCTC 13900. Interestingly, strains ACA-DC 1533 and JCM 10692T which lack CRISPRs, carry two similar prophages. In contrast, strain KCTC 13900 seems to have acquired immunity to these prophages according to the sequences of spacers in its CRISPRs. Nonetheless, strain KCTC 13900 has a prophage that is absent from strains ACA-DC 1533 and JCM 10692T. Furthermore, comparative genomic analysis was performed among L. acidipiscis ACA-DC 1533, L. salivarius UCC118 and Lactobacillus ruminis ATCC 27782. The chromosomes of the three species lack long-range synteny. Important differences were also determined in the number of glycobiome related proteins, proteolytic enzymes, transporters, insertion sequences and regulatory proteins. Moreover, no obvious genomic traits supporting a probiotic potential of L. acidipiscis ACA-DC 1533 were detected when compared to the probiotic L. salivarius UCC118. However, the existence of more than one glycine-betaine transporter within the genome of ACA-DC 1533 may explain the ability of L. acidipiscis to grow in fermented foods containing high salt concentrations. Finally, in silico analysis of the L. acidipiscis ACA-DC 1533 genome revealed pathways that could underpin the production of major volatile compounds during the catabolism of amino acids that may contribute to the typical piquant flavors of Kopanisti cheese.
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Affiliation(s)
- Maria Kazou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Voula Alexandraki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Jochen Blom
- Bioinformatics and Systems Biology, Justus-Liebig-University Giessen, Giessen, Germany
| | - Bruno Pot
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences (DBIT), Vrije Universiteit Brussel, Brussels, Belgium
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Konstantinos Papadimitriou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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133
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Understanding the implications of current health trends on the aroma of wet and dry cured meat products. Meat Sci 2018; 144:53-61. [PMID: 29716761 DOI: 10.1016/j.meatsci.2018.04.016] [Citation(s) in RCA: 120] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 04/16/2018] [Accepted: 04/18/2018] [Indexed: 11/23/2022]
Abstract
Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.
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134
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Comparative genomic and metabolic analysis of three Lactobacillus paracasei cheese isolates reveals considerable genomic differences in strains from the same niche. BMC Genomics 2018; 19:205. [PMID: 29554864 PMCID: PMC5859408 DOI: 10.1186/s12864-018-4586-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Accepted: 03/08/2018] [Indexed: 11/10/2022] Open
Abstract
Background Strains of Lactobacillus paracasei are present in many diverse environments, including dairy and plant materials and the intestinal tracts of humans and animals. Their adaptation to various niches is correlated to intra-species diversity at the genomic and metabolic level. In this study, we compared the genome sequences of three L. paracasei strains isolated from mature Cheddar cheeses, two of which (DPC4206 and DPC4536) shared the same genomic fingerprint by PFGE, but demonstrated varying metabolic capabilities. Results Genome sizes varied from 2.9 Mbp for DPC2071, to 3.09 Mbp for DPC4206 and 3.08 Mpb for DPC4536. The presence of plasmids was a distinguishing feature between the strains with strain DPC2071 possessing an unusually high number of plasmids (up to 11), while DPC4206 had one plasmid and DPC4536 harboured no plasmids. Each of the strains possessed specific genes not present in the other two analysed strains. The three strains differed in their abundance of sugar-converting genes, and in the types of sugars that could be used as energy sources. Genes involved in the metabolism of sugars not usually connected with the dairy niche, such as myo-inositol and pullulan were also detected, but strains did not utilise these sugars. The genetic content of the three strains differed in regard to specific genes for arginine and sulfur-containing amino acid metabolism and genes contributing to resistance to heavy metal ions. In addition, variability in the presence of phage remnants and phage protection systems was evident. Conclusions The findings presented in this study confirm a considerable level of heterogeneity of Lactobacillus paracasei strains, even between strains isolated from the same niche.
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135
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Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese. Food Res Int 2018; 105:733-742. [DOI: 10.1016/j.foodres.2017.12.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 01/08/2023]
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136
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Fadel HH, Lotfy SN, Asker MM, Mahmoud MG, Al-Okbi SY. Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality. J Adv Res 2018; 10:31-38. [PMID: 30046474 PMCID: PMC6057445 DOI: 10.1016/j.jare.2018.01.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 01/01/2018] [Accepted: 01/06/2018] [Indexed: 11/28/2022] Open
Abstract
The main objective of this study was to evaluate the ability of Corynbacterium glutamicum to produce a safe nutty like flavor from enzymatic soybean meal hydrolysate (E-SH) and to investigate the effect of encapsulation and storage on the quality of the produced nutty flavoring. C. glutamicum was incubated with E-SH, supplemented and un-supplemented with a mixture of threonine and lysine. The generated volatiles of each culture were subjected to odor sensory analysis. The volatile compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The sample showed the best nutty aroma and highest content of the most odorant compounds of nutty flavor was subjected to toxicity test and encapsulated in Arabic gum using spray drier. The stability of the encapsulated flavoring was evaluated during storage. A high correlation was found between the culture growth and consumed sugars. The odor intensity of the generated nutty-chocolate like aroma showed a gradual increase during incubation time. Pyrazines and 2/3- methylbutanal showed the highest content at the end of fermentation time. Encapsulation gave rise to a significant decrease in the branched aldehydes, which are responsible for the chocolate note of the flavoring sample. The high odor intensity of the stored sample was correlated to the significant increase in the pyrazines. The results of GC-MS analysis confirmed those of odor sensory evaluation of the nutty-like flavor.
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Affiliation(s)
- Hoda H.M. Fadel
- Chemistry of Flavor and Aroma Department, National Research Centre, Dokki, Cairo, Egypt
| | - Shereen N. Lotfy
- Chemistry of Flavor and Aroma Department, National Research Centre, Dokki, Cairo, Egypt
| | - Mohsen M.S. Asker
- Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Manal G. Mahmoud
- Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Sahar Y. Al-Okbi
- Food Sciences and Nutrition Department, National Research Centre, Dokki, Cairo, Egypt
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137
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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. Food Res Int 2018; 105:59-64. [DOI: 10.1016/j.foodres.2017.10.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/26/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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138
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Santiago-López L, Aguilar-Toalá JE, Hernández-Mendoza A, Vallejo-Cordoba B, Liceaga AM, González-Córdova AF. Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption. J Dairy Sci 2018; 101:3742-3757. [PMID: 29477517 DOI: 10.3168/jds.2017-13465] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Accepted: 01/09/2018] [Indexed: 01/02/2023]
Abstract
Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic/opioid activity, in addition to angiotensin-converting enzyme inhibition and antiproliferative activity. Some LAB also produce functional lipids (e.g., conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity, synthesize vitamins and antimicrobial peptides (bacteriocins), or release γ-aminobutyric acid, a nonprotein amino acid that participates in physiological functions, such as neurotransmission and hypotension induction, with diuretic effects. This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese.
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Affiliation(s)
- Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Jose E Aguilar-Toalá
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Andrea M Liceaga
- Department of Food Sciences, Purdue University, West Lafayette, IN 47907
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México.
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139
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Tidona F, Meucci A, Povolo M, Pelizzola V, Zago M, Contarini G, Carminati D, Giraffa G. Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures. Int J Food Microbiol 2018; 271:1-7. [PMID: 29459243 DOI: 10.1016/j.ijfoodmicro.2018.02.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/18/2017] [Accepted: 02/11/2018] [Indexed: 01/05/2023]
Abstract
The aim of this study was to evaluate whether Lactococcus hircilactis and Lactococcus laudensis can be used as starter cultures. To this end, the two lactococci were characterized for traits of technological and functional interest. Tests in milk included growth at 20, 25, 30, and 37 °C, flavor production, antioxidant (AO) activity, folate and exopolysaccharide (EPS) production. At 30 °C, which resulted the best growth temperature for both strains, Lc. hircilactis and Lc. laudensis lowered the pH of the milk to 4.8 and 5.5, respectively, after 24 h of incubation. Sugar and organic acid composition indicated a higher lactose utilization, coupled with a higher lactate accumulation, by Lc. hircilactis, while galactose was completely consumed by both species. Both strains showed a Cit- phenotype after growth in a selective medium containing citrate as the sole carbon source. Nevertheless, a small amount of citrate was used by both lactococci when grown in milk. The two strains were characterized by a different flavor production, showed high AO activity, and produced small amounts of EPS (~30 mg/L). Lactococcus laudensis showed a weak proteolytic activity while Lc. hircilactis was able to accumulate folate at levels four times higher than uninoculated milk. When the two lactococci were tested as starter cultures in small-scale cheesemaking trials, cheeses resulted of satisfying quality and contained amounts of ethanol, acetic acid, diacetyl and acetoin higher than controls, obtained using a commercial culture. The application of Lc. hircilactis and Lc. laudensis as aromatic cultures in cheesemaking is proposed.
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Affiliation(s)
- Flavio Tidona
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy
| | - Aurora Meucci
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy
| | - Milena Povolo
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy
| | - Valeria Pelizzola
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy
| | - Miriam Zago
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy
| | - Giovanna Contarini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy
| | - Domenico Carminati
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy
| | - Giorgio Giraffa
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), 26900 Lodi, Italy.
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140
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Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese. mSystems 2018; 3:mSystems00211-17. [PMID: 29404426 PMCID: PMC5790873 DOI: 10.1128/msystems.00211-17] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Accepted: 01/04/2018] [Indexed: 11/20/2022] Open
Abstract
In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mixes resulted in the development of distinct microbiotas on the surfaces of the two test cheeses. In one case, most of the species inoculated on the cheese established themselves successfully on the surface during ripening, while in the other, some of the species inoculated were not detected during ripening and the most dominant bacterial species, Glutamicibacter arilaitensis, was not a constituent of the culture mix. Generally, yeast species, such as Debaryomyces hansenii and Geotrichum candidum, were dominant during the first stage of ripening but were overtaken by bacterial species, such as Brevibacterium linens and G. arilaitensis, in the later stages. Using correlation analysis, it was possible to associate individual microorganisms with volatile compounds detected by gas chromatography-mass spectrometry in the cheese surface. Specifically, D. hansenii correlated with the production of alcohols and carboxylic acids, G. arilaitensis with alcohols, carboxylic acids and ketones, and B. linens and G. candidum with sulfur compounds. In addition, metagenomic sequencing was used to analyze the metabolic potential of the microbial populations on the surfaces of the test cheeses, revealing a high relative abundance of metagenomic clusters associated with the modification of color, variation of pH, and flavor development. IMPORTANCE Fermented foods, in particular, surface-ripened cheese, represent a model to explain the metabolic interactions which regulate microbial succession in complex environments. This study explains the role of individual species in a heterogeneous microbial environment, i.e., the exterior of surface-ripened cheese. Through whole-metagenome shotgun sequencing, it was possible to investigate the metabolic potential of the resident microorganisms and show how variations in the microbial populations influence important aspects of cheese ripening, especially flavor development. Overall, in addition to providing fundamental insights, this research has considerable industrial relevance relating to the production of fermented food with specific qualities.
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141
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Bertuzzi AS, McSweeney PL, Rea MC, Kilcawley KN. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Compr Rev Food Sci Food Saf 2018; 17:371-390. [DOI: 10.1111/1541-4337.12332] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 01/08/2023]
Affiliation(s)
- Andrea S. Bertuzzi
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Paul L.H. McSweeney
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Mary C. Rea
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- the APC Microbiome Inst; Univ. College Cork; Ireland T12 R229
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142
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Öztürkoğlu Budak Ş, Koçak C, Bron PA, de Vries RP. Role of Microbial Cultures and Enzymes During Cheese Production and Ripening. MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY 2018. [DOI: 10.4018/978-1-5225-5363-2.ch010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Many different kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and applications of microbial cultures during cheese production are discussed. Moreover, an overview of the important role of enzymatic systems, either derived from these cultures or directly added to the milk fermentation, is presented. The main biochemical events including glycolysis, lipolysis, and proteolysis during cheese ripening are explained, focusing on their end products, which contribute to the development of the overall aroma of cheese.
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Affiliation(s)
| | | | | | - Ronald P. de Vries
- Westerdijk Fungal Biodiversity Institute, The Netherlands & Utrecht University, The Netherlands
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143
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Jo Y, Benoist DM, Ameerally A, Drake MA. Sensory and chemical properties of Gouda cheese. J Dairy Sci 2017; 101:1967-1989. [PMID: 29274971 DOI: 10.3168/jds.2017-13637] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Accepted: 10/19/2017] [Indexed: 11/19/2022]
Abstract
Gouda cheese is a washed-curd cheese that is traditionally produced from bovine milk and brined before ripening for 1 to 20 mo. In response to domestic and international demand, US production of Gouda cheese has more than doubled in recent years. An understanding of the chemical and sensory properties of Gouda cheese can help manufacturers create desirable products. The objective of this study was to determine the chemical and sensory properties of Gouda cheeses. Commercial Gouda cheeses (n = 36; 3 mo to 5 yr; domestic and international) were obtained in duplicate lots. Volatile compounds were extracted by solid-phase microextraction and analyzed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Composition analyses included pH, proximate analysis, salt content, organic acid analysis by HPLC, and color. Flavor and texture properties were determined by descriptive sensory analysis. Focus groups were conducted to document US consumer perception followed by consumer acceptance testing (n = 149) with selected cheeses. Ninety aroma-active compounds in Gouda cheeses were detected by solid-phase microextraction/gas chromatography-olfactometry. Key aroma-active volatile compounds included diacetyl, 2- and 3-methylbutanal, 2-methylpropanal, methional, ethyl butyrate, acetic acid, butyric acid, homofuraneol, δ-decalactone, and 2-isobutyl-3-methoxypyrazine. Aged cheeses had higher organic acid concentrations, higher fat and salt contents, and lower moisture content than younger cheeses. Younger cheeses were characterized by milky, whey, sour aromatic, and diacetyl flavors, whereas aged cheeses were characterized by fruity, caramel, malty/nutty, and brothy flavors. International cheeses were differentiated by the presence of low intensities of cowy/barny and grassy flavors. Younger cheeses were characterized by higher intensities of smoothness and mouth coating, whereas aged cheeses were characterized by higher intensities of fracture and firmness. American consumers used Gouda cheese in numerous applications and stated that packaging appeal, quality, and age were more important than country of origin or nutrition when purchasing Gouda cheeses. Young and medium US cheeses ≤6 mo were most liked by US consumers. Three distinct consumer segments were identified with distinct preferences for cheese flavor and texture. Findings from this study establish key differences in Gouda cheese regarding age and origin and identify US consumer desires for this cheese category.
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Affiliation(s)
- Y Jo
- Southeast Dairy Foods Research Center, Food, Bioprocessing, and Nutrition Sciences Department, North Carolina State University, Raleigh 27695
| | - D M Benoist
- Southeast Dairy Foods Research Center, Food, Bioprocessing, and Nutrition Sciences Department, North Carolina State University, Raleigh 27695
| | - A Ameerally
- Southeast Dairy Foods Research Center, Food, Bioprocessing, and Nutrition Sciences Department, North Carolina State University, Raleigh 27695
| | - M A Drake
- Southeast Dairy Foods Research Center, Food, Bioprocessing, and Nutrition Sciences Department, North Carolina State University, Raleigh 27695.
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144
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Blaya J, Barzideh Z, LaPointe G. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment. J Dairy Sci 2017; 101:3611-3629. [PMID: 29274982 DOI: 10.3168/jds.2017-13345] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Accepted: 10/24/2017] [Indexed: 12/21/2022]
Abstract
The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either added as starters and adjunct cultures or originate from the production and processing environments (nonstarter or NSLAB). After curd formation and pressing, starters reach high numbers, but their viability then decreases due to lactose depletion, salt addition, and low pH and temperature. Starter autolysis releases cellular contents, including nutrients and enzymes, into the cheese matrix. During ripening, NSLAB may attain cell densities up to 8 log cfu per g after 3 to 9 mo. Depending on the species and strain, their metabolic activity may contribute to defects or inconsistency in cheese quality and to the development of typical cheese flavor. The availability of gene and genome sequences has enabled targeted detection of specific cheese microbes and their gene expression over the ripening period. Integrated systems biology is needed to combine the multiple perspectives of post-genomics technologies to elucidate the metabolic interactions among microorganisms. Future research should delve into the variation in cell physiology within the microbial populations, because spatial distribution within the cheese matrix will lead to microenvironments that could affect localized interactions of starters and NSLAB. Microbial community modeling can contribute to improving the efficiency and reduce the cost of food processes such as cheese ripening.
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Affiliation(s)
- J Blaya
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
| | - Z Barzideh
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
| | - G LaPointe
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1.
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145
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Dimitrellou D, Kandylis P, Kourkoutas Y, Kanellaki M. Novel probiotic whey cheese with immobilized lactobacilli on casein. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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146
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Niro S, Succi M, Tremonte P, Sorrentino E, Coppola R, Panfili G, Fratianni A. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks. J Dairy Sci 2017; 100:9521-9531. [DOI: 10.3168/jds.2017-13308] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/08/2017] [Indexed: 11/19/2022]
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147
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Schmitz-Esser S, Dzieciol M, Nischler E, Schornsteiner E, Bereuter O, Mann E, Wagner M. Abundance and potential contribution of Gram-negative cheese rind bacteria from Austrian artisanal hard cheeses. Int J Food Microbiol 2017; 266:95-103. [PMID: 29190534 DOI: 10.1016/j.ijfoodmicro.2017.11.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 10/23/2017] [Accepted: 11/18/2017] [Indexed: 11/19/2022]
Abstract
Many different Gram-negative bacteria have been shown to be present on cheese rinds. Their contribution to cheese ripening is however, only partially understood until now. Here, cheese rind samples were taken from Vorarlberger Bergkäse (VB), an artisanal hard washed-rind cheese from Austria. Ripening cellars of two cheese production facilities in Austria were sampled at the day of production and after 14, 30, 90 and 160days of ripening. To obtain insights into the possible contribution of Advenella, Psychrobacter, and Psychroflexus to cheese ripening, we sequenced and analyzed the genomes of one strain of each genus isolated from VB cheese rinds. Additionally, quantitative PCRs (qPCRs) were performed to follow the abundance of Advenella, Psychrobacter, and Psychroflexus on VB rinds during ripening in both facilities. qPCR results showed that Psychrobacter was most abundant on cheese rinds and the abundance of Advenella decreased throughout the first month of ripening and increased significantly after 30days of ripening (p<0.01). Psychrobacter and Psychroflexus increased significantly during the first 30 ripening days (p<0.01), and decreased to their initial abundance during the rest of the ripening time (p<0.05). Genome sequencing resulted in 17 to 27 contigs with assembly sizes of 2.7 Mbp for Psychroflexus, 3 Mbp for Psychrobacter, and 4.3 Mbp for Advenella. Our results reveal that each genome harbors enzymes shown to be important for cheese ripening in other bacteria such as: Cystathionine/Methionine beta or gamma-lyases, many proteases and peptidases (including proline iminopeptidases), aminotransferases, and lipases. Thus, all three isolates have the potential to contribute positively to cheese ripening. In conclusion, the three species quantified were stable community members throughout the ripening process and their abundance on cheese rinds together with the results from genome sequencing suggest an important contribution of these bacteria to cheese ripening.
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Affiliation(s)
- Stephan Schmitz-Esser
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
| | - Monika Dzieciol
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Eva Nischler
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Elisa Schornsteiner
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | | | - Evelyne Mann
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Martin Wagner
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
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148
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Malek R, Bonnarme P, Irlinger F, Frey-Klett P, Onésime D, Aubert J, Loux V, Beckerich JM. Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica. Int J Food Microbiol 2017; 264:53-62. [PMID: 29111498 DOI: 10.1016/j.ijfoodmicro.2017.10.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 10/17/2017] [Accepted: 10/23/2017] [Indexed: 12/31/2022]
Abstract
Yeasts play a crucial role in cheese ripening. They contribute to the curd deacidification, the establishment of acid-sensitive bacterial communities, and flavour compounds production via proteolysis and catabolism of amino acids (AA). Negative yeast-yeast interaction was observed between the yeast Yarrowia lipolytica 1E07 (YL1E07) and the yeast Debaryomyces hansenii 1L25 (DH1L25) in a model cheese but need elucidation. YL1E07 and DH1L25 were cultivated in mono and co-cultures in a liquid synthetic medium (SM) mimicking the cheese environment and the growth inhibition of DH1L25 in the presence of YL1E07 was reproduced. We carried out microbiological, biochemical (lactose, lactate, AA consumption and ammonia production) and transcriptomic analyses by microarray technology to highlight the interaction mechanisms. We showed that the DH1L25 growth inhibition in the presence of YL1E07 was neither due to the ammonia production nor to the nutritional competition for the medium carbon sources between the two yeasts. The transcriptomic study was the key toward the comprehension of yeast-yeast interaction, and revealed that the inhibition of DH1L25 in co-culture is due to a decrease of the mitochondrial respiratory chain functioning.
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Affiliation(s)
- Reine Malek
- UMR 1319 MICALIS, INRA, AgroParisTech, CBAI, BP01, 78850 Thiverval Grignon, France.
| | - Pascal Bonnarme
- INRA, AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, Centre de Biotechnologies Agro-Industrielles, 78850 Thiverval-Grignon, France
| | - Françoise Irlinger
- INRA, AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, Centre de Biotechnologies Agro-Industrielles, 78850 Thiverval-Grignon, France
| | - Pascale Frey-Klett
- UMR 1136 INRA-Université de Lorraine Interactions Arbres/Microorganismes, 54280 Champenoux, France
| | - Djamila Onésime
- UMR 1319 MICALIS, INRA, AgroParisTech, CBAI, BP01, 78850 Thiverval Grignon, France
| | - Julie Aubert
- UMR 518 Mathématiques et Informatiques Appliquées, AgroParisTech, INRA, 16 rue Claude Bernard, 75231 Paris Cedex 05, France
| | - Valentin Loux
- INRA, Unité Mathématique, Informatique et Génome UR1077, 78352 Jouy-en-Josas, France
| | - Jean-Marie Beckerich
- UMR 1319 MICALIS, INRA, AgroParisTech, CBAI, BP01, 78850 Thiverval Grignon, France
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149
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Gómez de Cadiñanos LP, Peláez C, Martínez-Cuesta MC, García-Cayuela T, Requena T. Identification and characterization of glutamate dehydrogenase activity in wild Lactococcus lactis isolated from raw milk cheeses. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2988-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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150
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Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M. An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters. Food Res Int 2017; 100:682-690. [DOI: 10.1016/j.foodres.2017.07.066] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 07/18/2017] [Accepted: 07/31/2017] [Indexed: 12/16/2022]
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