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Song Z, Cao Y, Qiao H, Wen P, Sun G, Zhang W, Han L. Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS). Food Res Int 2023; 171:113074. [PMID: 37330834 DOI: 10.1016/j.foodres.2023.113074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
This study aimed to evaluate the potential application of Tenebrio Molitor rennet (TMR) in Cheddar cheese production, and to use gas chromatography-ion mobility spectrometry (GC-IMS) to monitor flavor compounds and fingerprints of cheese during ripening. The results indicated that Cheddar cheese prepared from TMR (TF) has fat content significantly lower than that of commercial rennet (CF) (p < 0.05). However, the results of the sensory evaluation showed that there were no statistically significant differences between the two kinds of cheese (p > 0.05). Both cheeses were rich in free amino acids and free fatty acids. Compared to the CF cheese, gamma-aminobutyric acid and Ornithine contents of the TF cheese reached 187 and 749 mg/kg, respectively, during 120 days of ripening. Moreover, GC-IMS provided information on the characteristics of 40 flavor substances (monomers and dimers) in the TF cheese during ripening. Only 30 flavor substances were identified in the CF cheese. The fingerprint of the two kinds of cheese during ripening can be established by GC-IMS and principal component analysis based on the identified flavor compounds. Therefore, TMR has potential application in Cheddar cheese production. GC-IMS might be applied for the quick, accurate and comprehensive monitoring of cheese flavor during ripening.
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Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Haijun Qiao
- College of Science, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Guozheng Sun
- Qingyang Food Inspection and Testing Center, Qingyang, Gansu, China
| | - Weibing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
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2
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Boran OS, Sulejmani E, Hayaloglu AA. Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study. Food Chem 2023; 412:135495. [PMID: 36731232 DOI: 10.1016/j.foodchem.2023.135495] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 01/11/2023] [Accepted: 01/14/2023] [Indexed: 01/19/2023]
Abstract
This study aimed to use Kuflu (a mould-ripened cheese) cheese slurry to accelerate ripening, improve biological activity and flavour development in a model cheese in terms of proteolysis and volatile compounds. Response surface methodology (RSM) was employed for the model cheese to determine higher proteolysis and volatile development level during ripening as a function of Kuflu cheese slurry addition level (0-5 %), salt concentration (1-3 %) and ripening temperature (5-15 °C). The highest aminopeptidase activities (0.140 and 0.187 OD/g per hour) were determined in 15-day-old samples containing 3 % and 5 % Kuflu cheese slurry, respectively. Also, the use of Kuflu cheese slurry, regardless of ripening, caused an increase in ABTS*+ antioxidants, angiotensin-converting enzyme (ACE)-inhibition activity and volatile compounds in model cheeses. The sensory evaluation indicated that the use of 3 % (w/w) Kuflu cheese slurry, storage temperature 10 °C for 15 days provided better flavour, odour, texture, colour, appearance and overall acceptability. In conclusion, using Kuflu cheese slurry for model cheese production enhanced the level of proteolysis and volatile flavour composition with shortened ripening time.
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Affiliation(s)
- O S Boran
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - E Sulejmani
- Department of Food Technology, University of Tetova, 1200 Tetovo, Macedonia
| | - A A Hayaloglu
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
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3
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Wu C, Jiang N, Wang R, Jiang S, Yuan Z, Luo X, Wu J, Shi H, Wu R. Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2960-2969. [PMID: 36534037 DOI: 10.1002/jsfa.12392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Mold-ripened cheeses have low levels of unsaturated fatty acids (UFAs). Geotrichum candidum is an adjunct culture for the development of Geotrichum-ripened cheese but has a low ability to produce high levels of UFAs. Δ12 fatty acid desaturase (FADS12) is a pivotal enzyme that converts oleic acid (OA) to linoleic acid (LA) and plays a vital role in UFA biosynthesis. By investigating FADS12 catalytic activity from various species with OA substrates, we found that FADS12 from Mucor circinelloides (McFADS12) had the highest catalytic activity for OA. RESULTS In the current study, a plasmid harboring McFADS12 was constructed and overexpressed in G. candidum. Our results showed that LA production increased to 31.1 ± 1.4% in engineered G. candidum - three times higher than that in wild-type G. candidum. To enhance LA production, an exogenous substrate (OA) was supplemented, and the yield of LA was increased to 154 ± 6 mg L-1 in engineered G. candidum. Engineered G. candidum was used as an adjunct culture for Geotrichum-ripened cheese production. The LA level reached 74.3 ± 5.4 g kg-1 cheese, whereas the level of saturated fatty acids (SFAs) decreased by 9.9 ± 0.5%. In addition, the soybean byproduct (okara) was introduced into the engineered G. candidum growth and the level of LA increased to 126 ± 4 g kg-1 cheese and the percentage of UFAs:SFAs increased from 0.8:1 to 1.3:1. CONCLUSION This study offers a suitable technology for converting SFAs to UFAs in Geotrichum-ripened cheeses and provides a novel trend for converting soybean waste into a value-added product. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Chen Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Nan Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Ruhong Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Shanshan Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Zhijia Yuan
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Xue Luo
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, People's Republic of China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, People's Republic of China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Haisu Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, People's Republic of China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, People's Republic of China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, People's Republic of China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, People's Republic of China
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4
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Ferroukhi I, Bord C, Alvarez S, Fayolle K, Theil S, Lavigne R, Chassard C, Mardon J. Functional changes in Bleu d'Auvergne cheese during ripening. Food Chem 2022; 397:133850. [PMID: 35940097 DOI: 10.1016/j.foodchem.2022.133850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 07/28/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022]
Abstract
The authentic characteristics of the famous Bleu d'Auvergne cheese were studied. Many parameters were analysed during the ripening of cheeses. Migrations of Na and Ca ions, associated with a pH gradient, occurred between the rind and the core. At 34 days, this cheese had a high salt content (2.87 %), contributing to 23 % of the recommended sodium intake for adults, but significant calcium (6.14 g/kg) and vitamin B12 (1.14 µg/100 g) levels. Thus, a 40 g serving contributed to 25 % of the population reference intake for Ca and 11 % of the adequate intake for B12. Proteolysis, yeast and mould counts strongly increased. Lactococcus and Streptococcus were predominant and correlated with B2 and B6 levels. Bleu d'Auvergne was characterised by salty taste, blue odour and aroma. This cheese has a noticeable B vitamins concentration, but the level of salt should be reduced to meet the nutritional guidelines, possibly by implementing alternative salting methods.
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Affiliation(s)
- Imène Ferroukhi
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France
| | - Cécile Bord
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France
| | - Sylvie Alvarez
- Département qualité et économie alimentaires, VetAgro Sup 63370 Lempdes, France
| | - Karine Fayolle
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France
| | - Sébastien Theil
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 15000 Aurillac, France
| | - René Lavigne
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 15000 Aurillac, France
| | - Christophe Chassard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 15000 Aurillac, France
| | - Julie Mardon
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France.
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5
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Zeng H, Wang Y, Han H, Cao Y, Wang B. Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period. Foods 2022; 11:foods11244026. [PMID: 36553768 PMCID: PMC9778608 DOI: 10.3390/foods11244026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/06/2022] [Accepted: 12/10/2022] [Indexed: 12/15/2022] Open
Abstract
Monascus-fermented cheese (MC) is a new type of mold-ripened cheese that combines a traditional Chinese fermentation fungus, Monascus purpureus M1, with Western cheese fermentation techniques. In this study, the compositions of the volatile aroma compounds in MC were analyzed during a 30-day ripening period using SPME-Arrow and GC-O-MS. The activity of esterase in MC, which is a key enzyme catalyzing esterification reaction, was determined and compared with the control group (CC). Next, sensory analysis was conducted via quantitative descriptive analysis followed by Pearson correlation analysis between esterase activity and the key flavor compounds. A total of 76 compounds were detected. Thirty-three of these compounds could be smelled at the sniffing port and were identified as the key aroma compounds. The esterase activity in MC was found to be 1.24~1.33 times that of the CC. Moreover, the key odor features of ripened MC were alcohol and fruity flavors, considerably deviating from the sour and cheesy features found for the ripened CC. Furthermore, correlation analysis showed that esterase activity was strongly correlated (|r|> 0.75, p < 0.05) with various acids such as pentanoic and nonanoic acids and several aromatic esters, namely, octanoic acid ethyl ester and decanoic acid ethyl ester, revealing the key role that esterases play in developing the typical aroma of ripened MC.
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Affiliation(s)
| | | | | | | | - Bei Wang
- Correspondence: ; Tel.: +86-10-68984547
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6
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The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248745. [PMID: 36557877 PMCID: PMC9783123 DOI: 10.3390/molecules27248745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics of cheese was determined. Korycin-type cheeses are produced from cow's milk according to traditional technology. The ripening process lasted 466 h at 5 °C, 10 °C, and 15 °C. The aging temperature had a decisive influence on the number of esters and organic acids formed, which were analyzed by gas chromatography-mass spectrometry (GC/MS). The organoleptic properties of the cheeses were also related to the ripening temperature.
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7
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Oliveira CFD, Cardoso LADC, Vendruscolo F. Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1029017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to show how maltose production residues can be used to obtain natural pigments by Monascus ruber CCT 3802 in solid and submerged cultures. The microbial growth and the colour and heat stability characteristics of the pigments produced in both solid and submerged media, with different maltose syrup concentrations, were determined. The results showed that the addition of maltose provided significant increases in the velocity of microbial growth and production of red pigments. The highest radial growth velocity of Monascus ruber (0.1053 mm h−1) was obtained when cultivated in a medium containing 5 g L−1 of maltose syrup, corresponding to a 71.7% increase in growth as compared to the growth velocity in the control medium. Using submerged fermentation, the culture medium containing 10 g L−1 of maltose syrup provided the greatest concentrations of red pigments (14.54 AU510nm g−1 dry biomass) with an intense dark red colour, showing that Monascus ruber CCT 3802 had the capacity to assimilate the substrate and produce pigments. The red pigments produced in the cultures showed good heat stability with activation energies of 13.735 Kcal mol−1.
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8
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Çakır Y, Çakmakçı S, Hayaloğlu AA. Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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9
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The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening. FERMENTATION 2022. [DOI: 10.3390/fermentation8090447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In recent years, there has been increasing consumer interest and research into plant-based dairy alternatives, due to the increasingly negative impact of animal products on human health, animal welfare, and the environment. The purpose of this study was to investigate the physicochemical and microbiological changes in a Camembert alternative based on the seeds of sweet lupine (Lupinus angustifolius L cv. ‘Boregine’). After heat treatment and homogenization, the seeds were incubated with lactic acid bacteria (LAB) and Penicillium camemberti mold. After fermentation at room temperature, the samples were stored at 12 °C for 14 days, and then ripened until day 49 at 6 °C. Changes in microbial population, acidity, texture, content of polyphenols, flavonoids, reducing sugars, and free amino acids were monitored. In addition, the antioxidant capacity of the samples during ripening was determined. The results showed that LAB and fungi were able to grow well in the lupine matrix. Initially, a decrease in pH was observed, while in the further stages of ripening, alkalization of the product linked with progressive proteolysis associated with an increase in free amino acid content was noted. Hydrolysis of polysaccharides and an increase in antioxidant activity were observed. This indicates the potential of lupine seeds as a raw material for the development of a new group of plant-based ripened cheese alternatives.
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10
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Guo M, Sheng Z, Wang P, Zhang Y, Zhang X, Zhang Y, Man-Yau Szeto I, Wang Y, Ren F, Luo J. Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Li S, Zhang Y, Li X, Yin P, Wang T, Li Y, Zhang K, Sheng H, Lu S, Ji H, Fan Z, Li B. The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 Addition on Cheese Quality. Front Microbiol 2022; 13:900394. [PMID: 35814701 PMCID: PMC9260010 DOI: 10.3389/fmicb.2022.900394] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 05/23/2022] [Indexed: 11/13/2022] Open
Abstract
Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 in Kazakh cheese and its contribution to cheese fermentation was studied. In this study, the effect of the addition ratio of gamma aminobutyric acid (GABA)-producing S. cerevisiae DL6–20 and K. marxianus B13–5 on cheese quality was investigated. Cheeses were prepared by fermentations with a total of six treatments: comercial culture alone as control (CS), a combination with one yeast, either; K. marxianus B13–5 (CSM); S. cerevisiae DL6–20 (CSS); and three different proportions of this two yeasts (CSM:CSS 1:1, 1:2, 2:1). We measured the GABA content of cheese, as well as basic physical and chemical indicators, microbial content, free amino acid (FAA) content, texture, and flavor compound content. The total FAA content of mixed bacteria fermentation was higher than that of the single bacteria alone. The GABA content CSM:CSS 1:2 GABA content was 0.114 g/100 g, CSM:CSS 2:1 GABA content was 0.12 g/100 g, CSM:CSS1:1 content of GABA produced in the late ripening period of cheese was the highest, reaching 0.189 g/100 g and the number of LAB and yeasts in CSM:CSS 1:1 was higher than that of other cheeses. The mixed-strain fermentation generally produced cheeses with a higher protein content than that of the single-strain fermentation in the late stage of the maturation process, especially the protein content of CSM:CSS 1:1 during the ripening period, when the protein content was highest at day 50. CSM:CSS 1:1 had a low moisture content, making it easy to store. With the exception of water and protein content, there is no significant difference in other physical and chemical indicators. CSM:CSS 1:1 contributed to the formation of cheese texture. In addition, multivariate statistical analysis indicated that mixed-strain fermentation was beneficial to the production of cheese aroma, with the aroma production performance of CSM:CSS 1:2 and CSM:CSS 2:1 found to be better than that of CSM: CSS 1:1.
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Affiliation(s)
- Shan Li
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
- Henan Shuanghui Investment & Development Co., Ltd., Luohe, China
| | - Yan Zhang
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
- Zhoukou Vocational College of Arts and Science, Zhoukou, China
| | - Xu Li
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
- Guangdong Yikewei Biotech Co., Ltd., Guangzhou, China
| | - Pingping Yin
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
| | - Tengbin Wang
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
- Xinjiang Uygur Autonomous Region Analysis and Testing Research Institute, Xinjiang, China
| | - Yandie Li
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
| | - Kaili Zhang
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
| | - Huayang Sheng
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
| | - Shiling Lu
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
| | - Hua Ji
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
| | - Zhexin Fan
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
| | - Baokun Li
- School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China
- *Correspondence: Baokun Li,
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12
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Zhang S, Wang T, Zhang Y, Song B, Pang X, Lv J. Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening. Foods 2022; 11:foods11111662. [PMID: 35681411 PMCID: PMC9180517 DOI: 10.3390/foods11111662] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/28/2022] [Accepted: 05/31/2022] [Indexed: 11/16/2022] Open
Abstract
In order to improve the flavor and taste of Camembert cheese, the use of Monascus as an adjunct starter for the production of Camembert-type cheese was studied to investigate its effect on the proteolysis, lipolysis, and volatile compounds during ripening for 40 days. The Camembert cheese without Monascus was used as a control. The results showed that proteolytic and lipolytic activities increased to a certain extent. The addition of Monascus promoted primary and secondary proteolysis, due to the release of some proteases by Monascus. Aspartic, Threonine, Glutamic, Glycine, Methione, Isoleucine, Phenyalanine, and Lysine contents in experimental group (R) cheese were significantly higher than those in control group (W) cheeses. In addition, the free amino acid and fatty acid contents were also affected. The identification of flavor components using gas-mass spectrometry (GC-MS) showed that 2-undecone, 2-tridecanone, phenylethyl alcohol, butanediol (responsible for the production of flowery and honey-like aroma), ethyl hexanoate, ethyl octanoate, and ethyl citrate (fruit-like aroma) were significantly higher (p < 0.05) in the experimental cheeses than in the control. The contents of 2-nonanone, 2-octanone and 2-decanone (showing milky flavor), and 1-octene-3 alcohol with typical mushroom-like flavor were lower than the control.
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Affiliation(s)
| | | | | | | | | | - Jiaping Lv
- Correspondence: ; Tel.: +86-010-62815542
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13
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Song Z, Zhang Y, Wen P, Wang Y, Qiao H, Zhang W, Zhang Z. Effect of pH on the coagulation properties of
Tenebrio molitor
coagulant. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yan Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Pengcheng Wen
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yue Wang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Haijun Qiao
- College of Science Gansu Agricultural University Lanzhou Gansu China
| | - Weibing Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Zhongming Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
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14
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Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods 2021; 10:foods10112791. [PMID: 34829071 PMCID: PMC8621326 DOI: 10.3390/foods10112791] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Blue-veined cheese tends to polarize the consumers' affective responses due to its strong flavor. This study aims to: (i) explore the consumers' sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70-95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18-77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that 'creamy', 'sweet', 'nutty', and 'salty' were significant drivers of liking while the 'soapy' and 'ammonia' flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and 'ammonia', 'pungent', 'soapy', and 'moldy' flavors. A good association was also found with the consumers' liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers' blue-veined cheese preferences.
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15
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Zheng Y, Zhang T, Lu Y, Wang L. Monascus pilosus YX-1125: An efficient digester for directly treating ultra-high-strength liquor wastewater and producing short-chain fatty acids under multiple-stress conditions. BIORESOURCE TECHNOLOGY 2021; 331:125050. [PMID: 33812744 DOI: 10.1016/j.biortech.2021.125050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 06/12/2023]
Abstract
Ultra-high-strength liquor wastewater (UHS-LWW) is rich in organic matter, and the required treatment is expensive. Here, an extremophilic strain Monascus pilosus YX-1125 was isolated for the direct conversion of UHS-LWW to short-chain fatty acids (SCFAs). Strain YX-1125 is an efficient SCFA producer with carbohydrate metabolic flexibility under multiple-stress conditions. Moreover, strain YX-1125 could tolerate up to 75 g/L, 100 g/L, and 50 g/L of ethanol, organic acids, and salt, respectively, without inhibition. In repeated-cycle fermentations, 17.8 g/L of butyric acid and 2.0 g/L of propionic acid were produced from UHS-LWW at the fifth cycle, which are the highest concentrations of wastewater-derived SCFAs reported to date. After SCFA recovery, a 98.9% COD reduction was achieved, which is estimated to reduce treatment costs by 91.7%. Results indicate that M. pilosus YX-1125 is a promising strain for the direct treatment of UHS-LWW, and for converting it into valuable biochemicals without any pre-treatment.
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Affiliation(s)
- Yuxi Zheng
- Moutai Institute, Renhuai 564500, Guizhou Province, China
| | - Tianyuan Zhang
- Research Institute for Environmental Innovation (Suzhou), Tsinghua University, Jiangsu Province 215163, China
| | - Yun Lu
- Moutai Institute, Renhuai 564500, Guizhou Province, China
| | - Li'ao Wang
- College of Environment and Ecology, Chongqing University, Chongqing 400044, China; State Key Laboratory of Coal Mine Disaster Dynamics and Control, Chongqing University, Chongqing, 400044, China.
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Li S, Li Y, Du Z, Li B, Liu Y, Gao Y, Zhang Y, Zhang K, Wang Q, Lu S, Dong J, Ji H, Li Y. Impact of NSLAB on Kazakh cheese flavor. Food Res Int 2021; 144:110315. [PMID: 34053520 DOI: 10.1016/j.foodres.2021.110315] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 03/12/2021] [Accepted: 03/14/2021] [Indexed: 01/23/2023]
Abstract
Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacteria (LAB) for decades to produce fermented dairy products as part of a balanced diet. Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6. A control (no NSLAB) was also included, resulting in four distinct types of cheese samples. We used gas chromatography-mass spectrometry and the electronic nose system to identify volatile compounds and analyze the effect of NSLAB on cheese flavor at the ripening stage. The physicochemical indicators changed significantly during the ripening of Kazakh cheese. Compared with the control, the protein content, free fatty acid content, pH, flavor compounds, and odor profiles of the test cheeses were significantly different. The major chemical differences among cheeses were the synthesis of some key volatile components (ethyl caprylate, ethyl caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alcohol). NSLAB can be used as an adjunct starter to make Kazakh cheese and the use of NSLAB affected the cheese flavor quality positively.
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Affiliation(s)
- Shan Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yandie Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Zixuan Du
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Baokun Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China.
| | - Yue Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yunyun Gao
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yan Zhang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Kaili Zhang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Qingling Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Shiling Lu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Juan Dong
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Hua Ji
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yuhui Li
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang 832000, PR China
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Li S, Zhang Y, Yin P, Zhang K, Liu Y, Gao Y, Li Y, Wang T, Lu S, Li B. Probiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese. J Dairy Sci 2021; 104:6559-6576. [PMID: 33685696 DOI: 10.3168/jds.2020-19845] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 01/22/2021] [Indexed: 01/23/2023]
Abstract
Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)-producing yeasts Pichia kudriavzevii 1-21, Kluyveromyces marxianus B13-5, Saccharomyces cerevisiae DL6-20, and Kluyveromyces lactis DY1-10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, respectively); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, respectively), hydrophobicity (40-92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most physical and chemical indicators. Kluyveromyces marxianus B13-5 helped to form the desired texture. Multivariate statistical analysis showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcohols. The CSS cheese had good aroma production performance, because S. cerevisiae DL6-20 produced high concentrations of isoamyl alcohol, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid ethyl ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of ethyl acetate, butanoic acid, ethyl ester, 3-methyl-1-butanol-acetate, ethyl hexanoate, ethyl octanoate, acetic acid 2-phenylethyl ester, and ethyl lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theoretical basis for the quality control and industrial production of Kazakh cheese.
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Affiliation(s)
- Shan Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yan Zhang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Pingping Yin
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Kaili Zhang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yue Liu
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yunyun Gao
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yandie Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Tong Wang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Shiling Lu
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Baokun Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China.
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