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Sviridenko GM, Vakhrusheva DS, Sviridenko YY, Delitskaya IN, Mordvinova VA. Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Galina M Sviridenko
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Darya S Vakhrusheva
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Yuri Yа Sviridenko
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Irina N Delitskaya
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Valentina A Mordvinova
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
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Kavas N, Kavas G, Kınık Ö, Ateş M, Şatır G, Kaplan M. The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101233] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zaravela A, Kontakos S, Badeka AV, Kontominas MG. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03780-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Cuffia F, Bergamini CV, Wolf IV, Hynes ER, Perotti MC. Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model. FOOD SCI TECHNOL INT 2017; 24:67-77. [DOI: 10.1177/1082013217728628] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Facundo Cuffia
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Irma V Wolf
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Erica R Hynes
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
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Garde S, Gómez-Torres N, Delgado D, Gaya P, Ávila M. Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese. Food Res Int 2016; 90:177-185. [PMID: 29195870 DOI: 10.1016/j.foodres.2016.10.046] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 10/28/2016] [Accepted: 10/29/2016] [Indexed: 11/29/2022]
Abstract
The biochemical, physical and sensory characteristics of ewe milk cheeses made with reuterin-producing Lactobacillus reuteri and glycerol (substrate for reuterin production) were assessed. Cheese made with lactococci starter (CTRL), cheese made with starter and L. reuteri (SLR), and cheese made with starter, L. reuteri and 30mM glycerol (SLR-G) were manufactured. L. reuteri reached counts above 7logcfu/g on day 1. Lactococci survival was enhanced in SLR cheese without affecting cheese pH, dry matter, proteolysis, concentration of most free amino acids (FAA), textural and most color parameters, or sensory characteristics. In situ production of reuterin by L. reuteri was only detected in SLR-G cheese, decreasing LAB counts although acidification remained unaffected. SLR-G cheese showed higher values of cell free aminopeptidase activity, overall proteolysis and FAA, particularly glutamic acid, than CTRL and SLR cheeses. The addition of L. reuteri-glycerol resulted in lower hardness and elasticity values in SLR-G cheese and influenced its L*, a* and b* color parameters. However, these changes, which were detected by instrumental analysis, did not affect the sensory scores for texture and color quality of SLR-G cheese, and it received the highest scores for taste quality. Our results suggest that L. reuteri-glycerol may provide a suitable system to release the antimicrobial reuterin in cheese without affecting negatively its sensory characteristics.
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Affiliation(s)
- Sonia Garde
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Natalia Gómez-Torres
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - David Delgado
- Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Tecnológica de la Leche, Carretera de Autilla s/n, 34071 Palencia, Spain
| | - Pilar Gaya
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Marta Ávila
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain.
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Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Rabie MAH, Galeel AAA, Malcata FX. Proteolysis and Biogenic Amine Formation in Sterilized Edam-Type Curd Slurry Inoculated with Probiotic Strains. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | - Francisco Xavier Malcata
- Department of Chemical Engineering; Laboratory for Engineering of Processes, Environment, Biotechnology and Energy; University of Porto; Porto P-4200-465 Portugal
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Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses. Int J Food Microbiol 2010; 144:226-35. [DOI: 10.1016/j.ijfoodmicro.2010.05.007] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Revised: 04/20/2010] [Accepted: 05/11/2010] [Indexed: 11/24/2022]
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Sudhir K, Jha YK, Pratibha S. Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02280.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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HASHEMI MARYAM, AZAR MAHIN, TAGHI MAZLUMI MOHAMMAD. Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2008.00449.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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TARAKCI ZEKAI, TUNCTURK YUSUF. THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00179.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Coton M, Berthier F, Coton E. Rapid identification of the three major species of dairy obligate heterofermenters Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus parabuchneri by species-specific duplex PCR. FEMS Microbiol Lett 2008; 284:150-7. [PMID: 18510560 DOI: 10.1111/j.1574-6968.2008.01206.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
In this study, the biodiversity of 154 strains of lactic acid bacteria, including 112 dairy product isolates presumptively identified as obligately heterofermentative lactobacilli (OHL) by classical microbiological tests, as well as 23 OHL-type strains, was investigated by PCR-based methods and gene sequencing. Using these techniques, 51% of the cheese isolates were actually identified as OHL. The non-OHL isolates were identified to the Leuconostoc, Lactobacillus, Weisella, Pediococcus or Streptococcus genera. Among the OHL cheese isolates, five species were directly identified including three of the most frequently isolated species -Lactobacillus fermentum, Lactobacillus parabuchneri and Lactobacillus brevis- and two rarely isolated species - Lactobacillus diolivorans and Lactobacillus reuteri. A sixth group made up of two dairy isolates was also identified and according to 16S rRNA gene and intergenic spacer region (ISR) sequencing data corresponded to Lactobacillus sp. and may constitute a new species. Species-specific primers were designed for the rapid and reliable detection of the three most frequently isolated species by species-specific duplex PCR.
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Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese. Int J Food Microbiol 2008; 122:269-78. [DOI: 10.1016/j.ijfoodmicro.2007.12.005] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2007] [Accepted: 12/16/2007] [Indexed: 11/23/2022]
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Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system. J Appl Microbiol 2008; 103:427-35. [PMID: 17650203 DOI: 10.1111/j.1365-2672.2006.03261.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AIMS The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. METHODS AND RESULTS Twelve LAB were studied for the ability to grow at 10 and 45 degrees C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)-mass spectrometry (MS). Most of the strains were able to grow both at 10 and 45 degrees C and exhibited high ability to acidify and coagulate ewes' milk. Sensory evaluation revealed that the wild strains produced more significant flavour attributes than commercial strains in the 60-day-old model cheese system. GC-MS data confirmed the results of sensory evaluations and showed the ability of wild lactobacilli to generate key volatile compounds. Particularly, three wild lactobacilli strains, belonging to Lactobacillus casei, Lb. rhamnosus and Lb. plantarum species, generated both in 60- and 30-day-old model cheeses system, the 3-methyl butan(al)(ol) compound, which is associated with fruity taste. CONCLUSIONS The present work preliminarily demonstrated that the technological and flavour formation abilities of the wild strains are strain-specific and that wild lactobacilli, which produced key flavour compounds during ripening, could be used as tailor-made starters. SIGNIFICANCE AND IMPACT OF THE STUDY This study reports the technological characterization and flavour formation ability of wild LAB strains isolated from artisanal Pecorino cheese and highlights that the catabolic activities were highly strain dependent. Hence, wild lactobacilli could be selected as tailor-made starter cultures for the PS cheese manufacture.
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Affiliation(s)
- C L Randazzo
- DOFATA, Sezione Tecnologie Agroalimentari, University of Catania, Catania, Italy.
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Gómez-Ruiz JÁ, Cabezas L, Martínez-Castro I, González-Viñas MÁ, Poveda JM. Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0708-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.10.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Van Hekken DL, Drake MA, Corral FJM, Prieto VMG, Gardea AA. Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese. J Dairy Sci 2006; 89:3729-38. [PMID: 16960047 DOI: 10.3168/jds.s0022-0302(06)72414-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese plants throughout Chihuahua, México. Cheeses were shipped overnight to Wyndmoor, Pennsylvania, and flavor analyses were conducted within 14 to 18 d after manufacture. Four brands (2 RM and 2 PM cheeses) were then selected and multiple allotments were shipped at 3 distinct seasons over a 1-yr period for evaluation of flavor and texture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavors and textures were conducted with panelists trained to use a universal or product-specific Spectrum intensity scale, respectively. Sensory profiles of cheeses varied among the different manufacturers. The most prominent flavor attributes were salty, sour, diacetyl, cooked, whey, bitter, and milk-fat. The RM cheeses had more intense sour, bitter, and prickle scores than the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than PM cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally made Mexican cheeses provides guidance to cheese manufacturers as new ways are explored to improve the production and shelf life of the cheeses.
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Affiliation(s)
- D L Van Hekken
- Dairy Processing and Products Research Unit, USDA, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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Ritvanen T, Lampolahti S, Lilleberg L, Tupasela T, Isoniemi M, Appelbye U, Lyytikäinen T, Eerola S, Uusi-Rauva E. Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market. Food Qual Prefer 2005. [DOI: 10.1016/j.foodqual.2004.10.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.10.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Avila M, Garde S, Medina M, Nuñez M. Effect of milk inoculation with bacteriocin-producing lactic acid bacteria on a Lactobacillus helveticus adjunct cheese culture. J Food Prot 2005; 68:1026-33. [PMID: 15895737 DOI: 10.4315/0362-028x-68.5.1026] [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: 11/11/2022]
Abstract
The effect of eight strains of lactic acid bacteria (two strains of Enterococcus, one strain of Lactobacillus, and five strains of Lactococcus, which produce enterocin AS-48, enterocin 607, nisin A, nisin Z, plantaricin 684, lacticin 481, or nisin Z plus lacticin 481) on acid production and proteolytic activity of Lactobacillus helveticus LH 92 (a highly peptidolytic strain used as an adjunct in cheese making) was evaluated in mixed cultures in milk. Acid production by mixed cultures depended on the sensitivity of L. helveticus LH 92 to the different bacteriocins and on the acidification rates of bacteriocin-producing strains. Proteolysis values of mixed cultures were, in all cases, lower than those of L. helveticus LH 92 single culture (control). Cell-free aminopeptidase activity values after 9 h of incubation did not increase in the presence of enterocin producers or the nisin A producer, whereas in the presence of the nisin Z producer, cell-free aminopeptidase activity was, at most, 3.7-fold greater than the control value. In mixed cultures with the plantaricin producer, a progressive lysis of L. helveticus LH 92 took place, with cell-free aminopeptidase activity values after 9 h being, at most, 10.5-fold greater than the control value. The highest cell-free aminopeptidase activity values after 9 h were recorded in the presence of lacticin 481 producers, with the values being, at most, 25.1-fold greater than the control value. L. helveticus LH 92 was extremely sensitive to small variations in the concentration of the inoculum of the nisin Z plus lacticin 481 producer, with there being a narrow optimum for the release of intracellular aminopeptidases. Plantaricin and lacticin 481 producers seemed the most promising strains to be combined with L. helveticus LH 92 as lactic cultures for cheese manufacture,because of the accelerated release of intracellular aminopeptidases.
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Affiliation(s)
- Marta Avila
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid, 28040 Spain
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Tungjaroenchai W, White CH, Holmes WE, Drake MA. Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses. J Dairy Sci 2005; 87:3224-34. [PMID: 15377601 DOI: 10.3168/jds.s0022-0302(04)73458-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effects of the adjunct cultures Lactococcus lactis ssp. diacetylactis, Brevibacterium linens BL2, Lactobacillus helveticus LH212, and Lactobacillus reuteri ATCC 23272 on volatile free fatty acid production in reduced-fat Edam cheese were studied. Lipase activity evaluation using p-nitrophenyl fatty acid ester substrates indicated that L. lactis ssp. diacetylactis showed the highest activity among the 4 adjunct cultures. Full-fat and 33% reduced-fat control cheeses (no adjunct) were made along with 5 treatments of reduced-fat cheeses, which included individual, and a mixture of the adjunct cultures. Volatile free fatty acids of cheeses were analyzed using static headspace analysis with 4-bromofluorobenzene as an internal standard. Changes in volatile free fatty acid concentrations were found in headspace gas of cheeses after 3-and 6-mo ripening. Acetic acid was the most abundant acid detected throughout ripening. Full-fat cheese had the highest relative amount of propionic acid among the cheeses. Certain adjunct cultures had a definite role in lipolysis at particular times. Reduced-fat cheese with L. lactis ssp. diacetylactis at 3-mo showed the highest levels of butyric, isovaleric, n-valeric, iso-caproic, and n-caproic acid. Reduced-fat cheese with Lactobacillus reuteri at 6 mo produced the highest relative concentration of isocaproic, n-caproic, and heptanoic, and the highest relative concentration of total acids.
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Affiliation(s)
- W Tungjaroenchai
- Department of Food Science and Technology, Mississippi State University, 39762, USA
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Beresford T, Williams A. The Microbiology of Cheese Ripening. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80071-x] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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Kieronczyk A, Skeie S, Langsrud T, Yvon M. Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids. Appl Environ Microbiol 2003; 69:734-9. [PMID: 12570989 PMCID: PMC143583 DOI: 10.1128/aem.69.2.734-739.2003] [Citation(s) in RCA: 107] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
In Gouda and Cheddar type cheeses the amino acid conversion to aroma compounds, which is a major process for aroma formation, is essentially due to lactic acid bacteria (LAB). In order to evaluate the respective role of starter and nonstarter LAB and their interactions in cheese flavor formation, we compared the catabolism of phenylalanine, leucine, and methionine by single strains and strain mixtures of Lactococcus lactis subsp. cremoris NCDO763 and three mesophilic lactobacilli. Amino acid catabolism was studied in vitro at pH 5.5, by using radiolabeled amino acids as tracers. In the presence of alpha-ketoglutarate, which is essential for amino acid transamination, the lactobacillus strains degraded less amino acids than L. lactis subsp. cremoris NCDO763, and produced mainly nonaromatic metabolites. L. lactis subsp. cremoris NCDO763 produced mainly the carboxylic acids, which are important compounds for cheese aroma. However, in the reaction mixture containing glutamate, only two lactobacillus strains degraded amino acids significantly. This was due to their glutamate dehydrogenase (GDH) activity, which produced alpha-ketoglutarate from glutamate. The combination of each of the GDH-positive lactobacilli with L. lactis subsp. cremoris NCDO763 had a beneficial effect on the aroma formation. Lactobacilli initiated the conversion of amino acids by transforming them mainly to keto and hydroxy acids, which subsequently were converted to carboxylic acids by the Lactococcus strain. Therefore, we think that such cooperation between starter L. lactis and GDH-positive lactobacilli can stimulate flavor development in cheese.
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Katsiari M, Voutsinas L, Kondyli E, Alichanidis E. Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture. Food Chem 2002. [DOI: 10.1016/s0308-8146(02)00131-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Katsiari M, Voutsinas L, Kondyli E. Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00066-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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