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Yang Y, Xia Y, Li C, Wang G, Xiong Z, Song X, Zhang H, Wang M, Ai L. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture. Food Chem 2024; 436:137759. [PMID: 37857204 DOI: 10.1016/j.foodchem.2023.137759] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/29/2023] [Accepted: 10/13/2023] [Indexed: 10/21/2023]
Abstract
Adjunct cultures strongly determined the distinguishing sensorial and nutritional characteristics of cheeses. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by the co-fermentation of Ligilactobacillus salivarius AR809 were investigated. The AR809 significantly increased the contents of soluble nitrogen, small peptides (<1200 Da), free amino acids, and casein degradation degree in the resulting cheese. Furthermore, AR809 significantly promoted the formation of methyl ketones during cheese maturation. Based on untargeted metabolomics analysis, metabolites related to fatty acids metabolism and lysine degradation were highly enriched in Monascus-rich region of cheese. AR809 was primarily engaged in amino acid metabolism, promoting the synthesis of amino acids and dipeptide. L. salivarius and Monascus co-fermentation produced more beneficial bioactive metabolites involved in amino acids and lipid metabolisms than Monascus used alone in cheese ripening. Therefore, as adjunct culture, L. salivarius AR809 exhibited tremendous potential in improving nutrition and flavor quality during cheese ripening.
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Affiliation(s)
- Yijin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Chunyan Li
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xin Song
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | | | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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Chen C, Tian T, Yu H, Yuan H, Wang B, Xu Z, Tian H. Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences. Food Chem X 2022; 15:100416. [PMID: 36211792 PMCID: PMC9532783 DOI: 10.1016/j.fochx.2022.100416] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 07/30/2022] [Accepted: 08/04/2022] [Indexed: 11/24/2022] Open
Abstract
The aroma preference of Chinese consumers for Gouda cheese was evaluated. The volatile compounds in Gouda cheese were identified by GC–MS, OAV and GC–O. The correlation between and volatile aroma compounds were analyzed by PLS. Key aroma compounds were validated by aroma reorganization and omission tests.
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as ‘milk’ and ‘cream’ were the most popular. Seventy-seven aroma compounds were identified by gas chromatography–mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography–olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments.
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Leeuwendaal N, Hayes J, Stanton C, O'Toole P, Beresford T. Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Gérard A, El-Hajjaji S, Burteau S, Fall PA, Pirard B, Taminiau B, Daube G, Sindic M. Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes. Food Microbiol 2021; 100:103861. [PMID: 34416961 DOI: 10.1016/j.fm.2021.103861] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 05/05/2021] [Accepted: 06/13/2021] [Indexed: 12/29/2022]
Abstract
High throughput sequencing could become a powerful tool in food safety. This study was the first to investigate artisanal cheeses from Belgium (31 batches) using metagenetics, in relation to Listeria monocytogenes growth data acquired during a previous project. Five cheese types were considered, namely unripened acid-curd cheeses, smear- and mold-ripened soft cheeses, and Gouda-type and Saint-Paulin-type cheeses. Each batch was analyzed in triplicate the first and the last days of storage at 8 °C. Globally, 2697 OTUs belonging to 277 genera and to 15 phyla were identified. Lactococcus was dominant in all types, but Streptococcus was co-dominant in smear-ripened soft cheeses and Saint-Paulin-type cheeses. The dominant population was not always associated with added starter cultures. Bacterial richness and diversity were significantly higher in both types of soft cheeses than in other categories, including particular genera like Prevotella, Faecalibacterium and Hafnia-Obesumbacterium in mold-ripened cheeses and Brevibacterium, Brachybacterium, Microbacterium, Bacteroides, Corynebacterium, Marinilactibacillus, Fusobacterium, Halomonas and Psychrobacter in smear-ripened soft cheeses. A strong correlation was observed between no growth of L. monocytogenes in a smear-ripened cheese and the presence of an unknown Fusobacterium (relative abundance around 10%). This in silico correlation should be confirmed by further experiments in vitro and in situ.
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Affiliation(s)
- Amaury Gérard
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium.
| | - Soundous El-Hajjaji
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium
| | - Sophie Burteau
- Genalyse Partner sa, rue Hayeneux, 62, 4040, Herstal, Belgium
| | | | - Barbara Pirard
- Faculty of Veterinary Medicine, Food Science Department, FARAH, University of Liège, Sart-Tilman, B43b, 4000, Liège, Belgium
| | - Bernard Taminiau
- Faculty of Veterinary Medicine, Food Science Department, FARAH, University of Liège, Sart-Tilman, B43b, 4000, Liège, Belgium
| | - Georges Daube
- Faculty of Veterinary Medicine, Food Science Department, FARAH, University of Liège, Sart-Tilman, B43b, 4000, Liège, Belgium
| | - Marianne Sindic
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium
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Tan G, Hu M, Li X, Pan Z, Li M, Li L, Yang M. High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu. Front Microbiol 2020; 11:758. [PMID: 32390991 PMCID: PMC7188790 DOI: 10.3389/fmicb.2020.00758] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 03/30/2020] [Indexed: 01/08/2023] Open
Abstract
Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial communities and metabolites between commercial red sufu (RS) and white sufu (WS). Principal coordinate analysis and the unweighted pair group method with arithmetic means analysis of 16S rRNA genes revealed that the bacterial community structures of RS and WS differed dramatically. At the phylum level, the relative abundances of Firmicutes and Proteobacteria were significantly different between RS and WS (P < 0.01). Moreover, the abundances of Lactococcus and Tetragenococcus genera were significantly different between RS and WS (P < 0.01). Among metabolites, most free amino acids, few of volatile flavor compounds, and some organic acids showed significant differences between RS and WS (P < 0.05). Additionally, correlations between microbiota and metabolites were determined. Aggregated boosted tree analysis showed that formic acid had the highest relative influence (20.27%) on bacterial community diversity (Chao 1), following by arginine (5.38%), propanol (4.57%), oxalic acid (4.46%), and hexanol (4.43%). Moreover, Streptococcaceae and Moraxellaceae had the highest relative influence on the concentration of formic acid (12.84% and 8.75%, respectively). The profiles obtained in this study improve our understanding of the relationships between bacterial flora and metabolites in different types of sufu. These findings may help us interpret the roles of bacterial communities in the flavor and characteristics of sufu.
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Affiliation(s)
- Guiliang Tan
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Min Hu
- Guangdong Key Laboratory of Integrated Agro-Environmental Pollution Control and Management, Guangdong Institute of Eco-Environmental Science and Technology, Guangdong Academy of Sciences, Guangzhou, China
- National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou, China
| | - Xueyan Li
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Ziqiang Pan
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Mei Li
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Lin Li
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Maoxun Yang
- Zhuhai Da Hengqin Science and Technology Development Co., Ltd., Zhuhai, China
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Zendeboodi F, Khorshidian N, Mortazavian AM, da Cruz AG. Probiotic: conceptualization from a new approach. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.009] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Liu L, Qu X, Xia Q, Wang H, Chen P, Li X, Wang L, Yang W. Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Vázquez-Velázquez R, Salvador-Figueroa M, Adriano-Anaya L, DeGyves–Córdova G, Vázquez-Ovando A. Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1420694] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Robinson Vázquez-Velázquez
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Tapachula, Chiapas, Mexico
- División Agroalimentaria, Universidad Tecnológica de la Selva, Ocosingo, Chiapas, Mexico
| | | | - Lourdes Adriano-Anaya
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Tapachula, Chiapas, Mexico
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Linares DM, Gómez C, Renes E, Fresno JM, Tornadijo ME, Ross RP, Stanton C. Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods. Front Microbiol 2017; 8:846. [PMID: 28572792 PMCID: PMC5435742 DOI: 10.3389/fmicb.2017.00846] [Citation(s) in RCA: 139] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Accepted: 04/25/2017] [Indexed: 12/19/2022] Open
Abstract
Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.
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Affiliation(s)
- Daniel M. Linares
- Teagasc Food Research Centre, MooreparkFermoy, Ireland
- APC Microbiome Institute, University College CorkCork, Ireland
| | | | - Erica Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - José M. Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - María E. Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - R. P. Ross
- APC Microbiome Institute, University College CorkCork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, MooreparkFermoy, Ireland
- APC Microbiome Institute, University College CorkCork, Ireland
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