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Duensing P, Hinrichs J, Schieberle P. Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11072-11079. [PMID: 38699886 PMCID: PMC11100003 DOI: 10.1021/acs.jafc.4c01814] [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: 02/29/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/05/2024]
Abstract
Gouda-type cheeses were produced on a pilot-scale from raw milk (RM-G) and pasteurized milk (PM-G). Sixteen key aroma compounds previously characterized by the sensomics approach were quantitated in the unripened cheeses and at five different ripening stages (4, 7, 11, 19, and 30 weeks) by means of stable isotope dilution assays. Different trends were observed in the formation of the key aroma compounds. Short-chain free fatty acids and ethyl butanoate as well as ethyl hexanoate continuously increased during ripening but to a greater extent in RM-G. Branched-chain fatty acids such as 3-methylbutanoic acid were also continuously formed and reached a 60-fold concentration after 30 weeks, in particular in PM-G. 3-Methylbutanal and butane-2,3-dione reached a maximum concentration after 7 weeks and decreased with longer ripening. Lactones were high in the unripened cheeses and increased only slightly during ripening. Recent results have shown that free amino acids were released during ripening. The aroma compounds 3-methylbutanal, 3-methyl-1-butanol, and 3-methylbutanoic acid are suggested to be formed by microbial enzymes degrading the amino acid l-leucine following the Ehrlich pathway. To gain insight into the quantitative formation of each of the three aroma compounds, the conversion of the labeled precursors (13C6)-l-leucine and (2H3)-2-keto-4-methylpentanoic acid into the isotopically labeled aroma compounds was studied. By applying the CAMOLA approach (defined mixture of labeled and unlabeled precursor), l-leucine was confirmed as the only precursor of the three aroma compounds in the cheese with the preferential formation of 3-methylbutanoic acid.
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Affiliation(s)
- Philipp
W. Duensing
- Former
Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Jörg Hinrichs
- Department
of Soft Matter Science and Dairy Technology, Institute of Food Science
and Biotechnology, University of Hohenheim, Garbenstraße 21, D-70599 Stuttgart, Germany
| | - Peter Schieberle
- Former
Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
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2
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Decadt H, Weckx S, De Vuyst L. The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain. Int J Food Microbiol 2024; 412:110557. [PMID: 38237418 DOI: 10.1016/j.ijfoodmicro.2024.110557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 12/26/2023] [Accepted: 01/01/2024] [Indexed: 01/28/2024]
Abstract
Gouda cheeses of different production batches and ripening times often differ in metabolite composition, which may be due to the starter culture mixture applied or the growth of non-starter lactic acid bacteria (NSLAB) upon maturation. Therefore, a single Gouda cheese production batch was systematically investigated from the thermized milk to the mature cheeses, ripened for up to 100 weeks, to identify the main bacterial species and metabolites and their dynamics during the whole production and ripening. As this seemed to be starter culture strain- and NSLAB-dependent, it requested a detailed, longitudinal, and quantitative investigation. Hereto, microbial colony enumeration, high-throughput full-length 16S rRNA gene sequencing, and a metabolomic approach were combined. Culture-dependently, Lactococcus lactis was the most abundant species from its addition as part of the starter culture up to the first two months of cheese ripening. Afterward, the NSLAB Lacticaseibacillus paracasei became the main species during ripening. The milk was a possible inoculation source for the latter species, despite pasteurization. Culture-independently, the starter LAB Lactococcus cremoris and Lc. lactis were the most abundant species in the cheese core throughout the whole fermentation and ripening phases up to 100 weeks. The cheese rind from 40 until 100 weeks of ripening was characterized by a high relative abundance of the NSLAB Tetragenococcus halophilus and Loigolactobacillus rennini, which both came from the brine. These species were linked with the production of the biogenic amines cadaverine and putrescine. The most abundant volatile organic compound was acetoin, an indicator of citrate and lactose fermentation during the production day, whereas the concentrations of free amino acids were an indicator of the ripening time.
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Affiliation(s)
- Hannes Decadt
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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3
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Galli BD, Nikoloudaki O, Granehäll L, Carafa I, Pozza M, De Marchi M, Gobbetti M, Di Cagno R. Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies. Int J Food Microbiol 2024; 411:110548. [PMID: 38154252 DOI: 10.1016/j.ijfoodmicro.2023.110548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 11/18/2023] [Accepted: 12/17/2023] [Indexed: 12/30/2023]
Abstract
In this study, a comprehensive and comparative analysis was conducted on Italian Asiago-PDO cheese obtained from two different dairies named Dairy I and Dairy II using industrial and natural fermented milk, respectively. The analysis encompassed the evaluation of chemical composition, the succession of the microbiota during manufacture and ripening, and proteolysis mainly focusing on free individual amino acid (FAA) profiles. A metagenomic approach was used to investigate the cheese microbiome functionality. Differences in gross chemical composition were more evident during ripening, with Dairy II showing higher variability within batches. The microbiota varied significantly between the two dairies and ripening stages. The choice of starter culture shaped the microbiota during production and affected the microbial diversity of non-starter lactic acid bacteria (NSLAB) originated from the raw milk during ripening. Peptide chromatographic profiles and FAA concentrations increased as ripening progressed, with Dairy I showing higher production of FAA. Functional analysis of the metagenomes linked species to specific amino acid metabolism/catabolism pathways. The amino acid metabolism pathways, particularly those related to aromatic amino acids, lysine, and branched-chain amino acids, were affected by the presence of specific NSLAB species, which differed between the two dairies. The results obtained in this study reveal the impact of starter culture on peculiar cheese microbiota assemblies, which selectively targets amino acid pathways, providing insights into the potential flavor and aroma characteristics of Asiago-PDO cheese.
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Affiliation(s)
- Bruno Domingues Galli
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy
| | - Olga Nikoloudaki
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
| | - Lena Granehäll
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
| | - Ilaria Carafa
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy
| | - Marta Pozza
- University of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Massimo De Marchi
- University of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Marco Gobbetti
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
| | - Raffaella Di Cagno
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
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4
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Wang J, Aziz T, Bai R, Zhang X, Shahzad M, Sameeh MY, Khan AA, Dablool AS, Zhu Y. Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage. Front Microbiol 2022; 13:990606. [PMID: 36267187 PMCID: PMC9577601 DOI: 10.3389/fmicb.2022.990606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Accepted: 08/04/2022] [Indexed: 11/25/2022] Open
Abstract
Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3 were used as starter cultures to investigate the change in bacterial diversity, metabolic pathways, and flavor compounds during the ripening process of fermented sausages. High-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) were applied for characterizing the profiles of bacterial diversity, metabolic pathways, and flavor compounds in sausage samples on days 0, 6, and 12 during ripening. Results showed that Lactobacillus, Staphylococcus, Lactococcus, Leuconostoc, and Weissella were the most abundant bacterial genera found in the sausage samples during all stages of fermentation. Functional prediction reveals the abundance of 12 different metabolic pathways, the most important pathways are carbohydrate metabolism, nucleotide metabolism, lipid metabolism, and amino acid metabolism. A total of 63 volatile compounds were successfully identified in fermented sausage samples. Correlational analysis demonstrated that Staphylococcus and Leuconostoc were closely related to the formation of flavor compounds. Therefore, the present study may provide guidance for future use of microbiota to improve flavor, quality, and preservation of fermented sausages.
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Affiliation(s)
- Ji Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Tariq Aziz
- Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur, Pakistan
| | - Ruxue Bai
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Muhammad Shahzad
- School of Biological Sciences, Health and Life Sciences Building, University of Reading, Reading, United Kingdom
| | - Manal Y. Sameeh
- Chemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Ayaz Ali Khan
- Department of Biotechnology, University of Malakand, Chakdara, Pakistan
| | - Anas S. Dablool
- Department of Public Health, Health Sciences College Al-Leith, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
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5
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Beck KL, Haiminen N, Chambliss D, Edlund S, Kunitomi M, Huang BC, Kong N, Ganesan B, Baker R, Markwell P, Kawas B, Davis M, Prill RJ, Krishnareddy H, Seabolt E, Marlowe CH, Pierre S, Quintanar A, Parida L, Dubois G, Kaufman J, Weimer BC. Monitoring the microbiome for food safety and quality using deep shotgun sequencing. NPJ Sci Food 2021; 5:3. [PMID: 33558514 PMCID: PMC7870667 DOI: 10.1038/s41538-020-00083-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Accepted: 11/24/2020] [Indexed: 01/30/2023] Open
Abstract
In this work, we hypothesized that shifts in the food microbiome can be used as an indicator of unexpected contaminants or environmental changes. To test this hypothesis, we sequenced the total RNA of 31 high protein powder (HPP) samples of poultry meal pet food ingredients. We developed a microbiome analysis pipeline employing a key eukaryotic matrix filtering step that improved microbe detection specificity to >99.96% during in silico validation. The pipeline identified 119 microbial genera per HPP sample on average with 65 genera present in all samples. The most abundant of these were Bacteroides, Clostridium, Lactococcus, Aeromonas, and Citrobacter. We also observed shifts in the microbial community corresponding to ingredient composition differences. When comparing culture-based results for Salmonella with total RNA sequencing, we found that Salmonella growth did not correlate with multiple sequence analyses. We conclude that microbiome sequencing is useful to characterize complex food microbial communities, while additional work is required for predicting specific species' viability from total RNA sequencing.
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Affiliation(s)
- Kristen L. Beck
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Niina Haiminen
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481554.9IBM T.J. Watson Research Center, Yorktown Heights, Ossining, NY USA
| | - David Chambliss
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Stefan Edlund
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Mark Kunitomi
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - B. Carol Huang
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.27860.3b0000 0004 1936 9684University of California Davis, School of Veterinary Medicine, 100 K Pathogen Genome Project, Davis, CA 95616 USA
| | - Nguyet Kong
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.27860.3b0000 0004 1936 9684University of California Davis, School of Veterinary Medicine, 100 K Pathogen Genome Project, Davis, CA 95616 USA
| | - Balasubramanian Ganesan
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,Mars Global Food Safety Center, Beijing, China ,grid.507690.dWisdom Health, A Division of Mars Petcare, Vancouver, WA USA
| | - Robert Baker
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,Mars Global Food Safety Center, Beijing, China
| | - Peter Markwell
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,Mars Global Food Safety Center, Beijing, China
| | - Ban Kawas
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Matthew Davis
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Robert J. Prill
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Harsha Krishnareddy
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Ed Seabolt
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Carl H. Marlowe
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.418312.d0000 0001 2187 1663Bio-Rad Laboratories, Hercules, CA USA
| | - Sophie Pierre
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481801.40000 0004 0623 3323Bio-Rad, Food Science Division, MArnes-La-Coquette, France
| | - André Quintanar
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481801.40000 0004 0623 3323Bio-Rad, Food Science Division, MArnes-La-Coquette, France
| | - Laxmi Parida
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481554.9IBM T.J. Watson Research Center, Yorktown Heights, Ossining, NY USA
| | - Geraud Dubois
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - James Kaufman
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.481551.cIBM Almaden Research Center, San Jose, CA USA
| | - Bart C. Weimer
- Consortium for Sequencing the Food Supply Chain, San Jose, CA USA ,grid.27860.3b0000 0004 1936 9684University of California Davis, School of Veterinary Medicine, 100 K Pathogen Genome Project, Davis, CA 95616 USA
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6
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Chen Y, MacNaughtan W, Jones P, Yang Q, Williams H, Foster T. Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110306] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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McCarthy CM, Kelly PM, Wilkinson MG, Guinee TP. Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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8
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Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate. Sci Rep 2016; 6:21871. [PMID: 26911915 PMCID: PMC4766472 DOI: 10.1038/srep21871] [Citation(s) in RCA: 117] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Accepted: 02/02/2016] [Indexed: 11/29/2022] Open
Abstract
Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterwards, we modulated ripening conditions and observed consistent changes in microbial community structure and function. We provide concrete evidence of the essential contribution of non-starter lactic acid bacteria in ripening-related activities. An increase in the ripening temperature promoted the expression of genes related to proteolysis, lipolysis and amino acid/lipid catabolism and significantly increases the cheese maturation rate. Moreover, temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese. The results clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.
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9
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McMahon D, Oberg C, Drake M, Farkye N, Moyes L, Arnold M, Ganesan B, Steele J, Broadbent J. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. J Dairy Sci 2014; 97:4780-98. [DOI: 10.3168/jds.2014-8071] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Accepted: 04/25/2014] [Indexed: 12/20/2022]
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10
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Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol 2014; 177:136-54. [PMID: 24642348 DOI: 10.1016/j.ijfoodmicro.2014.02.019] [Citation(s) in RCA: 356] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/17/2014] [Accepted: 02/22/2014] [Indexed: 11/26/2022]
Abstract
The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.
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Affiliation(s)
| | - Solange Buchin
- INRA, UR342 Technologie et Analyses Laitières, F-39801 Poligny, France
| | - Adrien Mallet
- Normandie Univ, France; UNICAEN, ABTE, F-14032 Caen, France
| | - Céline Delbes-Paus
- INRA, Unité Recherches Fromagères, 20 Côte de Reyne, F-15000 Aurillac, France
| | - Dominique A Vuitton
- UNICAEN, ABTE, F-14032 Caen, France; EA3181/Université de Franche-Comté, 25030, Besançon, France
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11
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He X, Mishchuk DO, Shah J, Weimer BC, Slupsky CM. Cross-talk between E. coli strains and a human colorectal adenocarcinoma-derived cell line. Sci Rep 2013; 3:3416. [PMID: 24301462 PMCID: PMC3849634 DOI: 10.1038/srep03416] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2013] [Accepted: 11/18/2013] [Indexed: 12/19/2022] Open
Abstract
Although there is great interest in the specific mechanisms of how gut microbiota modulate the biological processes of the human host, the extent of host-microbe interactions and the bacteria-specific metabolic activities for survival in the co-evolved gastrointestinal environment remain unclear. Here, we demonstrate a comprehensive comparison of the host epithelial response induced by either a pathogenic or commensal strain of Escherichia coli using a multi-omics approach. We show that Caco-2 cells incubated with E. coli display an activation of defense response genes associated with oxidative stress. Indeed, in the bacteria co-culture system, the host cells experience an altered environment compared with the germ-free system that includes reduced pH, depletion of major energy substrates, and accumulation of fermentation by-products. Measurement of intracellular Caco-2 cell metabolites revealed a significantly increased lactate concentration, as well as changes in TCA cycle intermediates. Our results will lead to a deeper understanding of acute microbial-host interactions.
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Affiliation(s)
- Xuan He
- Department of Nutrition, University of California, Davis, CA 95616-5270, USA
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12
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Rodríguez-Alonso P, Centeno J, Garabal J. Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Biochemistry of non-starter lactic acid bacteria isolate Lactobacillus casei GCRL163: Production of metabolites by stationary-phase cultures. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.07.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Burbank H, Qian MC. Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.12.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Ganesan B, Stuart MR, Weimer BC. Carbohydrate starvation causes a metabolically active but nonculturable state in Lactococcus lactis. Appl Environ Microbiol 2007; 73:2498-512. [PMID: 17293521 PMCID: PMC1855592 DOI: 10.1128/aem.01832-06] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study characterized the ability of lactococci to become nonculturable under carbohydrate starvation while maintaining metabolic activity. We determined the changes in physiological parameters and extracellular substrate levels of multiple lactococcal strains under a number of environmental conditions along with whole-genome expression profiles. Three distinct phases were observed, logarithmic growth, sugar exhaustion, and nonculturability. Shortly after carbohydrate starvation, each lactococcal strain lost the ability to form colonies on solid media but maintained an intact cell membrane and metabolic activity for over 3.5 years. ML3, a strain that metabolized lactose rapidly, reached nonculturability within 1 week. Strains that metabolized lactose slowly (SK11) or not at all (IL1403) required 1 to 3 months to become nonculturable. In all cases, the cells contained at least 100 pM of intracellular ATP after 6 months of starvation and remained at that level for the remainder of the study. Aminopeptidase and lipase/esterase activities decreased below detection limits during the nonculturable phase. During sugar exhaustion and entry into nonculturability, serine and methionine were produced, while glutamine and arginine were depleted from the medium. The cells retained the ability to transport amino acids via proton motive force and peptides via ATP-driven translocation. The addition of branched-chain amino acids to the culture medium resulted in increased intracellular ATP levels and new metabolic products, indicating that branched-chain amino acid catabolism resulted in energy and metabolic products to support survival during starvation. Gene expression analysis showed that the genes responsible for sugar metabolism were repressed as the cells entered nonculturability. The genes responsible for cell division were repressed, while autolysis and cell wall metabolism genes were induced neither at starvation nor during nonculturability. Taken together, these observations verify that carbohydrate-starved lactococci attain a nonculturable state wherein sugar metabolism, cell division, and autolysis are repressed, allowing the cells to maintain transcription, metabolic activity, and energy production during a state that produces new metabolites not associated with logarithmic growth.
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16
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Ganesan B, Dobrowolski P, Weimer BC. Identification of the leucine-to-2-methylbutyric acid catabolic pathway of Lactococcus lactis. Appl Environ Microbiol 2006; 72:4264-73. [PMID: 16751541 PMCID: PMC1489675 DOI: 10.1128/aem.00448-06] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Nutrient starvation and nonculturability in bacteria lead to changes in metabolism not found during the logarithmic phase. Substrates alternate to those used during growth are metabolized in these physiological states, yielding secondary metabolites. In firmicutes and actinobacteria, amino acid catabolic pathways are induced during starvation and nonculturability. Examination of lactococci showed that the population entered a nonculturable state after carbohydrate depletion and was incapable of growth on solid media; however, the cells gained the ability to produce branched-chain fatty acids from amino acids. Gene expression profiling and in silico pathway analysis coupled with nuclear magnetic resonance spectroscopy were used to delineate the leucine catabolic pathway. Lactococci produced acetic and propionic acid during logarithmic growth and starvation. At the onset of nonculturability, 2-methylbutyric acid was produced via hydroxymethyl-glutaryl-coenzyme A (CoA) and acetyl-CoA, along with ATP and oxidation/reduction precursors. Gene expression profiling and genome sequence analysis showed that lactococci contained redundant genes for branched-chain fatty acid production that were regulated by an unknown mechanism linked to carbon metabolism. This work demonstrated the ability of a firmicute to induce new metabolic capabilities in the nonculturable state for producing energy and intermediates needed for transcription and translation. Phylogenetic analyses showed that homologues of these enzymes and their functional motifs were widespread across the domains of life.
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Ganesan B, Seefeldt K, Weimer BC. Fatty acid production from amino acids and alpha-keto acids by Brevibacterium linens BL2. Appl Environ Microbiol 2005; 70:6385-93. [PMID: 15528496 PMCID: PMC525268 DOI: 10.1128/aem.70.11.6385-6393.2004] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Low concentrations of branched-chain fatty acids, such as isobutyric and isovaleric acids, develop during the ripening of hard cheeses and contribute to the beneficial flavor profile. Catabolism of amino acids, such as branched-chain amino acids, by bacteria via aminotransferase reactions and alpha-keto acids is one mechanism to generate these flavorful compounds; however, metabolism of alpha-keto acids to flavor-associated compounds is controversial. The objective of this study was to determine the ability of Brevibacterium linens BL2 to produce fatty acids from amino acids and alpha-keto acids and determine the occurrence of the likely genes in the draft genome sequence. BL2 catabolized amino acids to fatty acids only under carbohydrate starvation conditions. The primary fatty acid end products from leucine were isovaleric acid, acetic acid, and propionic acid. In contrast, logarithmic-phase cells of BL2 produced fatty acids from alpha-keto acids only. BL2 also converted alpha-keto acids to branched-chain fatty acids after carbohydrate starvation was achieved. At least 100 genes are potentially involved in five different metabolic pathways. The genome of B. linens ATCC 9174 contained these genes for production and degradation of fatty acids. These data indicate that brevibacteria have the ability to produce fatty acids from amino and alpha-keto acids and that carbon metabolism is important in regulating this event.
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