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Sullivan RC, Makinwa F, Fagan CC, Parker JK. Characterization of cooked cheese flavor: Volatile components. J Food Sci 2024; 89:6425-6442. [PMID: 39269289 DOI: 10.1111/1750-3841.17357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 08/03/2024] [Accepted: 08/17/2024] [Indexed: 09/15/2024]
Abstract
The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in their development during cooking. Volatiles and odorants in cooked mature Cheddar were identified using a combination of SPME (solid-phase microextraction)/GC-O (gas chromatography-olfactometry) and SPME/GC-MS (gas chromatography-mass spectrometry). A selection of the odorants was quantitated in six cheeses, uncooked and cooked, (mature Cheddar, high-, medium-, and low-fat mild Cheddar, mozzarella, and Parmesan). Many compounds showed significant differences between cooked and uncooked cheese; Strecker aldehydes, pyrazines, and furanones were all significantly higher in cooked cheeses than in uncooked cheese, while ethyl esters (key odorants in uncooked cheese) were not detected in any of the cooked cheese. Principal component analysis demonstrated that fat concentration in mild Cheddar was positively correlated with the formation of potential odorants (the Strecker aldehydes, methanethiol, 2-methylketones, and fatty acids) upon cooking. Potential lipid precursors for these compounds are discussed. PRACTICAL APPLICATION: This research can be used by the dairy industry to develop better cheeses, especially low- and reduced-fat cheeses, for use in cooked applications such as toppings for pizzas and ready meals. Alternatively, this research describes key volatile compounds in cooked cheese that can be used by the flavoring industry to develop authentic cooked cheese flavorings.
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Affiliation(s)
- Rosa C Sullivan
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
- Synergy Flavours Ltd, High Wycombe, UK
| | - Fiyinfolu Makinwa
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Colette C Fagan
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
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2
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Wagner T, Pfeifle H, Hildebrand G, Zhang Y. Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6544-6553. [PMID: 38484109 DOI: 10.1021/acs.jafc.4c00219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Cheese is one of the most common dairy products and is characterized by its complex aroma. However, in times of climate change and resource scarcity, the possibility to mimic the characteristic cheese-like aroma from plant-based sources is in demand to offer alternatives to cheese. Accordingly, the production of a natural cheese-like aroma via fermentation of four plant-based proteins and coconut oil with basidiomycetes has been addressed. Mixtures of soy and sunflower protein with coconut oil (15 g/L) have shown the formation of a cheese-like aroma after 72 and 56 h after fermentation with Cyclocybe aegerita and Trametes versicolor, respectively. Isovaleric acid, butanoic acid, ethyl butanoate, 1-octen-3-ol, and various ketones were identified as the key odorants. Similarities to typical cheeses were observed by the principal component analysis. Overall, the finding offered an approach to a sustainable production of a natural cheese-like aroma from a plant source, thus contributing to the development of cheese alternatives.
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Affiliation(s)
- Tim Wagner
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Helena Pfeifle
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Gabriel Hildebrand
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Yanyan Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
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3
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Ye R, Biango-Daniels M, Steenwyk JL, Rokas A, Louw NL, Nardella R, Wolfe BE. Genomic, transcriptomic, and ecological diversity of Penicillium species in cheese rind microbiomes. Fungal Genet Biol 2024; 171:103862. [PMID: 38218228 DOI: 10.1016/j.fgb.2023.103862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 12/06/2023] [Accepted: 12/23/2023] [Indexed: 01/15/2024]
Abstract
Although Penicillium molds can have significant impacts on agricultural, industrial, and biomedical systems, the ecological roles of Penicillium species in many microbiomes are not well characterized. Here we utilized a collection of 35 Penicillium strains isolated from cheese rinds to broadly investigate the genomic potential for secondary metabolism in cheese-associated Penicillium species, the impact of Penicillium on bacterial community assembly, and mechanisms of Penicillium-bacteria interactions. Using antiSMASH, we identified 1558 biosynthetic gene clusters, 406 of which were mapped to known pathways, including several mycotoxins and antimicrobial compounds. By measuring bacterial abundance and fungal mRNA expression when culturing representative Penicillium strains with a cheese rind bacterial community, we observed divergent impacts of different Penicillium strains, from strong inhibitors of bacterial growth to those with no impact on bacterial growth or community composition. Through differential mRNA expression analyses, Penicillium strains demonstrated limited differential gene expression in response to the bacterial community. We identified a few shared responses between the eight tested Penicillium strains, primarily upregulation of nutrient metabolic pathways, but we did not identify a conserved fungal response to growth in a multispecies community. These results in tandem suggest high variation among cheese-associated Penicillium species in their ability to shape bacterial community development and highlight important ecological diversity within this iconic genus.
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Affiliation(s)
- Ruby Ye
- Department of Biology, Tufts University, Medford, MA, USA
| | | | - Jacob L Steenwyk
- Department of Molecular and Cellular Biology, University of California-Berkeley, Berkeley, CA, USA
| | - Antonis Rokas
- Department of Biological Sciences and Evolutionary Studies Initiative, Vanderbilt University, Nashville, TN 37235, USA
| | - Nicolas L Louw
- Department of Biology, Tufts University, Medford, MA, USA
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4
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Delcros L, Collas S, Hervé M, Blondin B, Roland A. Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14687-14696. [PMID: 37751519 DOI: 10.1021/acs.jafc.3c02692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
The fresh mushroom off-flavor (FMOff) is due to several C8 compounds such as 1-octen-3-one, 1-octen-3-ol and 1-hydroxyoctan-3-one, among others. Recently, glycosidic precursors of some FMOff compounds have been identified in grape musts, but the evolution of such compounds during alcoholic fermentation (AF) remains poorly studied. Therefore, the aim of this work was to monitor both FMOff glycosidic precursors and volatile compounds during AF by comparing healthy and Crustomyces subabruptus-contaminated musts. For the first time, glycosidic analysis revealed the presence of 1-hydroxyoctan-3-one glycosides in the laboratory-contaminated musts, together with other FMOff glycosidic fractions already described in the literature. During AF, the FMOff glycosidic fraction decreased, even more in the case of 1-hydroxyoctan-3-one precursors. For the volatile FMOff compounds, their evolutions were both compound- and matrix-dependent except for 1-hydroxyoctan-3-one, which seemed to reach an identical threshold concentration in wine regardless of its initial level in contaminated musts.
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Affiliation(s)
- Léa Delcros
- MHCS, 51530 Oiry, France
- Comité Champagne, 51200 Epernay, France
| | | | | | - Bruno Blondin
- UMR SPO, Univ Montpellier INRAE, Institut Agro, 34060 Montpellier, France
| | - Aurélie Roland
- UMR SPO, Univ Montpellier INRAE, Institut Agro, 34060 Montpellier, France
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5
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Valle M, Nguyen Van Long N, Jany JL, Koullen L, Couvert O, Huchet V, Coroller L. Impact of carbon dioxide on the radial growth of fungi isolated from dairy environment. Food Microbiol 2023; 115:104324. [PMID: 37567633 DOI: 10.1016/j.fm.2023.104324] [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: 01/26/2023] [Revised: 05/10/2023] [Accepted: 06/13/2023] [Indexed: 08/13/2023]
Abstract
In dairy industry, filamentous fungi are used as adjunct cultures in fermented products for their technological properties but they could also be responsible for food spoilage and mycotoxin production. The consumer demands about free-preservative products has increased in recent years and lead to develop alternative methods for food preservation. Modified Atmosphere Packaging (MAP) can inhibit fungal growth and therefore increase the food product shelf-life. This study aimed to evaluate radial growth as a function of CO2 and more particularly carbonic acid for fourteen adjuncts and/or fungal spoiler isolated from dairy products or dairy environment by using predictive mycology tools. The impact of the different chemical species linked to CO2 (notably carbonic acid) were study because it was reported previously that undissociated carbonic acid impacted bacterial growth and bicarbonates ions were involved in modifications of physiological process of fungal cells. A significant diversity in the responses of selected strains was observed. Mucor circinelloides had the fastest growth rates (μ > 11 mm. day-1) while Bisifusarium domesticum, Cladosporium herbarum and Penicillium bialowiezense had the slowest growth rates (μ < 1 mm. day-1). Independently of the medium pH, the majority of strains were sensitive to total carbonic acid. In this case, it was not possible to conclude if CO2 active form was gaseous or aqueous so modeling were performed as a function of CO2 percentage. Only Geotrichum candidum and M. circinelloides strains were sensitive to undissociated carbonic acid. Among the fourteen strains, P. bialowiezense was the less sensitive strain to CO2, no growth was observed at 50% of CO2 only for this strain. M. lanceolatus was the less sensitive strain to CO2, the CO250 which reduce the growth rates by 50% was estimated at 138% of CO2. Low CO2 percentage improved the growth of Penicillium expansum, Penicillium roqueforti and Paecilomyces niveus. Mathematical models (without and with optimum) were suggested to describe the impact of CO2 percentage or undissociated carbonic acid concentration on fungal growth rate.
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Affiliation(s)
- Marion Valle
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France; ADRIA Développement, UMT ACTIA 19.03 ALTER'IX, Quimper, France
| | | | - Jean-Luc Jany
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | - Loona Koullen
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | - Olivier Couvert
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | | | - Louis Coroller
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France.
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Valle M, Nguyen Van Long N, Jany JL, Koullen L, Rigalma K, Vasseur V, Huchet V, Coroller L. Impact of sodium chloride and carbon dioxide on conidial germination and radial growth of Penicillium camemberti. Food Microbiol 2023; 115:104309. [PMID: 37567615 DOI: 10.1016/j.fm.2023.104309] [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: 02/22/2023] [Revised: 05/18/2023] [Accepted: 05/22/2023] [Indexed: 08/13/2023]
Abstract
Penicillium camemberti is a domesticated species adapted to the dairy environment, which is used as adjunct cultures to ripen soft cheeses. A recent population genomics analysis on P. camemberti revealed that P. camemberti is a clonal lineage with two varieties almost identical genetically but with contrasting phenotypes in terms of growth, color, mycotoxin production and inhibition of contaminants. P. camemberti variety camemberti is found on Camembert and Brie cheeses, and P. camemberti variety caseifulvum is mainly found on other cheeses like Saint-Marcellin and Rigotte de Condrieu. This study aimed to evaluate the impact of water activity (aw) reduced by sodium chloride (NaCl) and the increase of carbon dioxide (CO2) partial pressure, on conidial germination and growth of two varieties of P. camemberti: var. Camemberti and var. Caseifulvum. Mathematical models were used to describe the responses of P. camemberti strains to both abiotic factors. The results showed that these genetically distant strains had similar responses to increase in NaCl and CO2 partial pressure. The estimated cardinal values were very close between the strains although all estimated cardinal values were significantly different (Likelihood ratio tests, pvalue = 0.05%). These results suggest that intraspecific variability could be more exacerbated during fungal growth compared with conidial germination, especially in terms of macroscopic morphology. Indeed, var. Caseifulvum seemed to be more sensitive to an increase of CO2 partial pressure, as shown by the fungal morphology, with the occurrence of irregular outgrowths, while the morphology of var. Camemberti remains circular. These data could make it possible to improve the control of fungal development as a function of salt and carbon dioxide partial pressure. These abiotic factors could serve as technological barriers to prevent spoilage and increase the shelf life of cheeses. The present data will allow more precise predictions of fungal proliferation as a function of salt and carbon dioxide partial pressure, which are significant technological hurdles in cheese production.
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Affiliation(s)
- Marion Valle
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France; ADRIA Développement, UMT ACTIA 19.03 ALTER'IX, Quimper, France
| | | | - Jean-Luc Jany
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29280, Plouzané, France
| | - Loona Koullen
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France
| | - Karim Rigalma
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29280, Plouzané, France
| | - Valérie Vasseur
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29280, Plouzané, France
| | | | - Louis Coroller
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France.
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7
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Massouras T, Zoidou E, Baradaki Z, Karela M. Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks. Foods 2023; 12:2332. [PMID: 37372543 DOI: 10.3390/foods12122332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (p > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (p > 0.05). No significant differences (p > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (p > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (p > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (p > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters.
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Affiliation(s)
- Theofilos Massouras
- Laboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, Greece
| | - Evangelia Zoidou
- Laboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, Greece
| | | | - Marianna Karela
- Laboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, Greece
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Amer DA, Albadri AAM, El-Hamshary HA, Nehela Y, El-Hawary MY, Makhlouf AH, Awad SA. Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese. Foods 2023; 12:foods12091855. [PMID: 37174391 PMCID: PMC10177958 DOI: 10.3390/foods12091855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow's milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution for 24 h without dry salting, and salting in a brine solution for 12 h and then dry salting. The obtained results by GC-MS recorded that thirty-eight volatile compounds were identified in Ras cheese treatments after six months of ripening, and the development of volatile compounds was affected by the salting technique as well as the ripening period of the cheeses, which played a major role in the type and concentration of volatile compounds. Results revealed that there are six esters, 15 fatty acids, five ketones, two aldehydes, four alcohols, and eight other compounds identified in most treatments. Some physio-chemical characteristics and sensory properties were found to have high correlations with the storage period, while some others have low correlations during the ripening period.
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Affiliation(s)
- Dina A Amer
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Abdinn A M Albadri
- Department of Biology, College of Science, King Khalid University, Abha 62529, Saudi Arabia
| | - Hanaa A El-Hamshary
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Yasser Nehela
- Department of Agricultural Botany, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
- Department of Plant Pathology, Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA
| | - Mohamed Y El-Hawary
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Abeer H Makhlouf
- Department of Agricultural Botany, Faculty of Agriculture, Minufiya University, Shibin El-Kom 32511, Egypt
| | - Sameh A Awad
- Dairy Microorganisms and Cheese Research Laboratory (DMCR), Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt
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Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. DAIRY 2023. [DOI: 10.3390/dairy4010016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g−1 dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g−1 dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk.
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Savary O, Coton E, Maillard MB, Gaucheron F, Le Meur C, Frisvad J, Thierry A, Jany JL, Coton M. Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species. Food Res Int 2023; 168:112691. [PMID: 37120186 DOI: 10.1016/j.foodres.2023.112691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Bisifusarium domesticum is among the main molds used during cheese-making for its "anticollanti" property that prevents the sticky smear defect of some cheeses. Previously, numerous cheese rinds were sampled to create a working collection and not only did we isolate B. domesticum but we observed a completely unexpected diversity of "Fusarium-like" fungi belonging to the Nectriaceae family. Four novel cheese-associated species belonging to two genera were described: Bisifusarium allantoides, Bisifusarium penicilloides, Longinectria lagenoides, and Longinectria verticilliformis. In this study, we thus aimed at determining their potential functional impact during cheese-making by evaluating their lipolytic and proteolytic activities as well as their capacity to produce volatile (HS-Trap GC-MS) and non-volatile secondary metabolites (HPLC & LC-Q-TOF). While all isolates were proteolytic and lipolytic, higher activities were observed at 12 °C for several B. domesticum, B. penicilloides and L. lagenoides isolates, which is in agreement with typical cheese ripening conditions. Using volatilomics, we identified multiple cheese-related compounds, especially ketones and alcohols. B. domesticum and B. penicilloides isolates showed higher aromatic potential although compounds of interest were also produced by B. allantoides and L. lagenoides. These species were also lipid producers. Finally, an untargeted extrolite analysis suggested a safety status of these strains as no known mycotoxins were produced and revealed the production of potential novel secondary metabolites. Biopreservation tests performed with B. domesticum suggested that it may be an interesting candidate for biopreservation applications in the cheese industry in the future.
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11
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Oluk AC. Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Comparison of changes in fermented milk quality due to differences in the proteolytic system between Lactobacillus helveticus R0052 and Lactococcus lactis subsp. lactis JCM5805. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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13
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Wang L, Wu T, Zhang Y, Yang K, He Y, Deng K, Liang C, Gu Y. Comparative studies on the nutritional and physicochemical properties of yoghurts from cows’, goats’, and camels’ milk powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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15
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Centeno J, Lorenzo J, Carballo J. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd cebreiro cheese. Food Microbiol 2022; 108:104101. [DOI: 10.1016/j.fm.2022.104101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022]
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16
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Li H, Xi B, Yang X, Wang H, He X, Li W, Gao Y. Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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Gao P, Zhang W, Wei M, Chen B, Zhu H, Xie N, Pang X, Marie-Laure F, Zhang S, Lv J. Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Pappa EC, Kondyli E, Bosnea L, Malamou E, Vlachou A. Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eleni C. Pappa
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Efthymia Kondyli
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Loulouda Bosnea
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Evdokia Malamou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Anna‐Maria Vlachou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
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19
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Wen X, Zhang D, Li X, Ding T, Liang C, Zheng X, Yang W, Hou C. Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging. Food Microbiol 2022; 104:103996. [DOI: 10.1016/j.fm.2022.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 02/07/2023]
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20
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Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Lei Y, Huang J, Cheng Y, Zhang Y, Huang T, Huang M. Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃. Food Res Int 2022; 155:111056. [DOI: 10.1016/j.foodres.2022.111056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 11/29/2022]
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22
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Li Y, Wang J, Wang T, Lv Z, Liu L, Wang Y, Li X, Fan Z, Li B. Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics. Foods 2022; 11:966. [PMID: 35407053 PMCID: PMC8997636 DOI: 10.3390/foods11070966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/13/2022] [Accepted: 03/22/2022] [Indexed: 12/12/2022] Open
Abstract
Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.
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Affiliation(s)
- Yandie Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Jianghan Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Tong Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Zhuoxia Lv
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Linting Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Yuping Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Xu Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
- Guangdong Yikewei Biotech Co., Ltd., Guangzhou 510520, China
| | - Zhexin Fan
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Baokun Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
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23
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Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing. Gels 2022; 8:gels8030160. [PMID: 35323273 PMCID: PMC8954170 DOI: 10.3390/gels8030160] [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: 02/15/2022] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/17/2022] Open
Abstract
(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of incubating substrates with proteases and different lipases on cheese ripening index and aroma compounds. (2) Methods: two-stage processing was adopted; proteolysis followed by lipolysis. (3) Results: results showed that the usage of Flavourzyme may improve the value of pH 4.6-WSN/TN%. Butanoic acid and hexanoic acid have a significant influence on the overall flavor of EMCs. In particular, the ethenyl acetate compound was detected in all products and was perceived as a fruity and sweet aroma, which has not been reported in previous literature. The concentration of short-chain fatty acids of EMCs made by Lipase MER was higher than EMCs made by Palatase, while the total content of medium and long-chain fatty acids of EMCs made by Lipase MER was lower than EMCs made by Palatase. The percentage of esters compounds in EMCs made by Lipase AY 30G was higher than the other two lipases, except EMC1. (4) Conclusions: Flavourzyme may be used to speed up the ripening of cheeses that need extensive proteolysis. The ability of Lipase MER to hydrolyze short-chain fatty acids was stronger than that of Palatase, while the ability of Lipase MER to hydrolyze medium and long-chain fatty acids was weaker than that of Palatase. The use of Lipase AY 30G was accompanied by the production of some other flavor esters, which made the final hydrolysates more fragrant and may be a good choice to produce fruity cheese flavor EMC. While Lipase MER may barely contain ester activity. This study may provide a reference for the selection of incubated enzymes for specific flavor EMC.
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24
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Caputo E, Meinardi CA, Mandrich L. Exogenous Enzymes in Cheese Making: An Overview. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220218111515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
The flavour in mature cheese results from a complex series of biochemical events that occur in the curd during ripening. More than 500 varieties of cheese are produced in the world, and each of them possesses its typical sensory characteristics. Flavour depends on milk variety, starter bacteria used in cheese-making and ripening.
Amino acids and free fatty acids (FFA) act mainly as precursors of a series of catabolic reactions, still not well understood. These reactions lead to the production of aroma compounds such as esters, fatty acids, aldehydes, alcohols, ketones, hydrocarbons, lactones, and sulphur.
Enzymes involved in all these processes are derived from milk, Lactic Acid Bacteria (LAB), Non-Starter Lactic Acid Bacteria (NSLAB), rennet, or fungi. In cheese industrial production, the milk pasteurization process leads to the removal of endogenous bacteria, therefore it is necessary to add exogenous enzymes to enrich and standardize cheeses flavour.
Here, we reviewed some exogenous enzymes used in industrial cheeses production, or which have interesting potential in cheese making and ripening.
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Affiliation(s)
- Emilia Caputo
- Institute of Genetics and Biophysics-IGB-CNR, “A. Buzzati-Traverso”, Via Pietro Castellino, 111, 80131 Naples, Italy
- Institute of Genetics and Biophysics-IGB-CNR, “A. Buzzati-Traverso”, Via Pietro Castellino, 111, 80131 Naples, Italy
| | - Carlos Alberto Meinardi
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET) Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET) Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Luigi Mandrich
- Research Institute on Terrestrial Ecosystems IRET-CNR, Via Pietro Castellino, 111, 80131 Naples, Italy
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25
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Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112689] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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26
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De Santis D, Fidaleo M. Effect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Shi Y, Singh A, Kitts DD, Pratap-Singh A. Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111927] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Doğan M, Tekiner İH. Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101253] [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]
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29
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Yin G, Zhao H, Pennerman KK, Jurick WM, Fu M, Bu L, Guo A, Bennett JW. Genomic Analyses of Penicillium Species Have Revealed Patulin and Citrinin Gene Clusters and Novel Loci Involved in Oxylipin Production. J Fungi (Basel) 2021; 7:743. [PMID: 34575780 PMCID: PMC8464941 DOI: 10.3390/jof7090743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/07/2021] [Accepted: 09/07/2021] [Indexed: 01/20/2023] Open
Abstract
Blue mold of apple is caused by several different Penicillium species, among which P. expansum and P. solitum are the most frequently isolated. P. expansum is the most aggressive species, and P. solitum is very weak when infecting apple fruit during storage. In this study, we report complete genomic analyses of three different Penicillium species: P. expansum R21 and P. crustosum NJ1, isolated from stored apple fruit; and P. maximae 113, isolated in 2013 from a flooded home in New Jersey, USA, in the aftermath of Hurricane Sandy. Patulin and citrinin gene cluster analyses explained the lack of patulin production in NJ1 compared to R21 and lack of citrinin production in all three strains. A Drosophila bioassay demonstrated that volatiles emitted by P. solitum SA and P. polonicum RS1 were more toxic than those from P. expansum and P. crustosum strains (R27, R11, R21, G10, and R19). The toxicity was hypothesized to be related to production of eight-carbon oxylipins. Putative lipoxygenase genes were identified in P. expansum and P. maximae strains, but not in P. crustosum. Our data will provide a better understanding of Penicillium spp. complex secondary metabolic capabilities, especially concerning the genetic bases of mycotoxins and toxic VOCs.
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Affiliation(s)
- Guohua Yin
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (H.Z.); (M.F.)
- Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA;
| | - Hui Zhao
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (H.Z.); (M.F.)
| | - Kayla K. Pennerman
- Toxicology and Mycotoxin Research Unit, U.S. Department of Agriculture, Agricultural Research Service (USDA ARS), Athens, GA 30605, USA;
| | - Wayne M. Jurick
- Food Quality Laboratory, U.S. Department of Agriculture, Agricultural Research Service (USDA ARS), Beltsville, MD 20705, USA;
| | - Maojie Fu
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (H.Z.); (M.F.)
| | - Lijing Bu
- Center for Evolutionary & Theoretical Immunology (CETI), Department of Biology, University of New Mexico, Albuquerque, NM 87131, USA;
| | - Anping Guo
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (H.Z.); (M.F.)
| | - Joan W. Bennett
- Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA;
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30
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Chen C, Liu Z, Yu H, Xu Z, Tian H. Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis. Food Chem 2021; 368:130736. [PMID: 34399179 DOI: 10.1016/j.foodchem.2021.130736] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/22/2021] [Accepted: 07/29/2021] [Indexed: 01/30/2023]
Abstract
To systematically identify and quantify the γ- and δ-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis. Nine lactones were detected in these samples, and one of these lactones, γ-undecalactone, was identified in Cheddar cheese for the first time. The quantitative results showed that the concentration of lactones in these cheeses usually increased as the length of their maturity period increased. γ-Octalactone, γ-undecalactone, γ-dodecalactone, δ-octalactone, δ-decalactone and δ-dodecalactone were identified as aroma-active substances based on their odour activity values and aroma extract dilution analysis, with flavour dilution factors ranging from 2 to 128. Aroma recombination and omission experiments based on a newly developed deodorised Cheddar matrix further validated the important contributions of these lactones to the overall aroma of Cheddar cheeses. The addition of each lactone to aroma recombination models reduced the aroma intensity of sour and rancid properties to various extents and improved the acceptability of the overall flavour.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zheng Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zhiyuan Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
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31
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Demirci S, Öztürk Hİ, Atik DS, Koçak C, Demirci T, Akın N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03775-1] [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]
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32
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Moavro A, Pino F, Sanchez-Díaz M, Delfederico L, Ludemann V. Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth. FOOD SCI TECHNOL INT 2021; 28:502-513. [PMID: 34151621 DOI: 10.1177/10820132211023673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth using a descriptive analysis was performed. Cheeses were manufactured in a pilot plant. Penicillium nalgiovense was superficially inoculated and the cheeses were ripened at 12 °C and 90% relative humidity until packaged using a microperforated polyethylene film on day 14. The ripening process continued at either 5 °C or 12 °C for 21 days. Results showed that P. nalgiovense not only confers the external desirable appearance but also has a protective effect against dehydration process. Inoculated cheeses showed descriptors of odour and flavour associated with moulds. Ammonia notes were perceived only for inoculated cheeses on day 35 being more pronounced at 12 °C than 5 °C. The high fat content of the cheeses and the transparent and microperforated packaging might affect the oxidative stability of cheeses at the end of the ripening.
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Affiliation(s)
- Alfonsina Moavro
- Department of Science and Technology, 28235National University of Quilmes, Buenos Aires, Argentina.,62873National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina
| | - Fernando Pino
- 42662National Institute of Industrial Technology, Buenos Aires, Argentina
| | - Macarena Sanchez-Díaz
- Department of Science and Technology, 28235National University of Quilmes, Buenos Aires, Argentina.,National Interuniversity Council, Buenos Aires, Argentina
| | - Lucrecia Delfederico
- Department of Science and Technology, 28235National University of Quilmes, Buenos Aires, Argentina
| | - Vanesa Ludemann
- Department of Science and Technology, 28235National University of Quilmes, Buenos Aires, Argentina
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Cardinali F, Ferrocino I, Milanović V, Belleggia L, Corvaglia MR, Garofalo C, Foligni R, Mannozzi C, Mozzon M, Cocolin L, Osimani A, Aquilanti L. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal. Food Res Int 2021; 147:110537. [PMID: 34399514 DOI: 10.1016/j.foodres.2021.110537] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 12/16/2022]
Abstract
The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin. The aim of the present study was to obtain information on bacteria and yeast communities harboured by Queijo de Azeitão PDO cheese through viable counting and, for the first time, via metataxonomic analysis. Moreover, solid phase microextraction (SPME) technique was applied to characterize Queijo de Azeitão PDO cheese volatile compounds. Nine cheese samples were collected from three different artisan producers located in Portugal. The results of physico-chemical analyses showed significant differences between producers, with mean values ranging from 5.40 ± 0.25 (Producer 1) to 6.00 ± 0.22 (Producer 2). As for TTA, Producer 1 showed the highest mean value attesting at 18.04 ± 6.57 mL of 0.1 M NaOH used to reach pH 8.3. Regarding lactic acid concentration, Producer 1 showed the highest mean value attesting at 0.488 ± 0.106 g 100 g-1, whereas, for acetic acid, no significant differences were evidenced among producers with values comprised between 0.141 ± 0.021 g 100 g-1 and 0.245 ± 0.016 g 100 g-1. No significant differences were observed between overall mean values of the three producers for viable counts of presumptive lactococci, thermophilic cocci, presumptive lactobacilli, thermophilic lactobacilli and total mesophilic aerobes with values in the order of 7-8 log cfu g-1. Moreover, no significant differences were evidenced for viable counts of coagulase-negative cocci, enterococci, Enterobacteriaceae and Pseudomonadaceae. As for eumycetes, cheeses from Producer 1 showed the lowest mean value (2.78 ± 2.42 log cfu g-1) in respect with values detected in cheeses from Producer 2 and 3. Concerning microbiota and mycobiota of the analyzed cheeses, the alpha diversity index did not show any significant difference between the three producers in terms of composition and complexity of the microbial population. A simple composition was apparently shared by the three producers, whose cheese manufactures were dominated by the presence of Leuconostoc mesenteroides (37% of the relative frequency in average), Lactococcus lactis (29%), Lacticaseibacillus zeae (4.7%), Lentilactobacillus kefiri (4.4%), Serratia spp. (3.5%), Lactiplantibacillus plantarum (2.7%), and Latilactobacillus sakei (2.5%). The mycobiota composition showed the neat dominance of Yarrowia lipolytica (46.7% of the relative frequency in average), followed by Candida ethanolica (13.6%), Kurtzmaniella zeylanoides (9.4%), Geotrichum candidum (8.8%), Galactomyces geotrichum (8.7%), Kluyveromyces lactis (3.5%), and Geotrichum silvicola (2.7%). The volatile profile analysis allowed 24 different compounds to be identified: 7 acids, 7 esters, 4 alcohols, 3 ketones, 2 aromatic hydrocarbons, and 1 aldehyde. The most represented volatile organic compounds (VOCs) were 2-butanone, butanoic acid and hexanoic acid. A positive correlation between Len. kefiri and hexanoic acid and isopentyl isobutyrate was observed (P < 0.05), whereas Y. lipolytica displayed the highest number of positive correlations with 3-methyl-butanal, 2-pentanone and 2-pentanol (P < 0.05). To the authors' knowledge, this is the very first detection of Len. kefiri in a raw ewe's milk cheese coagulated with vegetable rennet.
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Affiliation(s)
- Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Maria Rita Corvaglia
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Cinzia Mannozzi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy.
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
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34
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The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Guo S, Wu T, Peng C, Wang J, Sun T, Zhang H. Metabolic footprint analysis of volatile metabolites by gas chromatography-ion mobility spectrometry to discriminate between different fermentation temperatures during Streptococcus thermophilus milk fermentation. J Dairy Sci 2021; 104:8541-8553. [PMID: 34024608 DOI: 10.3168/jds.2020-19555] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 01/23/2021] [Indexed: 01/03/2023]
Abstract
Streptococcus thermophilus is widely used in the dairy industry to produce fermented milk. Gas chromatography-ion mobility spectrometry-based metabolomics was used to discriminate different fermentation temperatures (37°C and 42°C) at 3 time points (F0: pH = 6.50 ± 0.02; F1: pH = 5.20 ± 0.02; F2: pH = 4.60 ± 0.02) during S. thermophilus milk fermentation, and differences of fermentation physical properties and growth curves were also evaluated. Fermentation was completed (pH 4.60) after 6 h at 42°C and after 8 h at 37°C; there were no significant differences in viable cell counts and titratable acidity; water-holding capacity and viscosity were higher at 37°C than at 42°C. Different fermentation temperatures affected volatile metabolic profiles. After the fermentation was completed, the volatile metabolites that could be used to distinguish the fermentation temperature were hexanal, butyraldehyde, ethyl acetate, ethanol, 3-methylbutanal, 3-methylbutanoic acid, and 2-methylpropionic acid. Specifically, at 37°C of milk fermentation, branched-chain AA had higher levels, and leucine, isoleucine, and valine were involved in growth and metabolism, which promoted accumulation of some short-chain fatty acids such as 3-methylbutanoic acid and 2-methylpanprooic acid. At 42°C, at 3 different time points during fermentation, ethanol from glycolysis all presented higher levels, including acetone and 3-methylbutanal, producing a more pleasant flavor in the fermented milk. This work provides detailed insight into S. thermophilus fermented milk metabolites that differed between incubation temperatures; these data can be used for understanding and eventually predicting metabolic changes during milk fermentation.
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Affiliation(s)
- Shuai Guo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Ting Wu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Chuantao Peng
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Jicheng Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China.
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High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota-lipidomic approach. Sci Rep 2021; 11:10374. [PMID: 33990664 PMCID: PMC8121794 DOI: 10.1038/s41598-021-89959-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 04/26/2021] [Indexed: 12/03/2022] Open
Abstract
Historic Rebel (HR) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was (i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing, and the volatile and non-volatile lipophilic fraction, by Gas Chromatography and Dynamic Headspace Extraction-Gas Chromatography-Mass Spectrometry, and (ii) to evaluate their respective associations. HR cheese was dominated by Firmicutes phylum (99% of the entire abundance). The core microbiota was formed by Streptococcus, Lactobacillus, Lactococcus, Leuconostoc and Pediococcus genera together representing 87.2–99.6% of the total abundance. The polyunsaturated fatty acids composition showed a high PUFA n-3, PUFA n-6 and CLA content, two fold higher than typical plain cheeses, positively correlated with pasture altitude. A complex volatilome was detected, dominated in terms of abundance by ketones, fatty acids and alcohols. Total terpene levels increased at higher altitudes, being the main terpenes compounds α-pinene, camphene and β-pinene. The HR cheese showed a great diversity of bacterial taxa and lipophilic fractions among producers, despite belonging to a small alpine area, revealing a scarce cheese standardization and a chemical fingerprint of a typical mountain cheese produced during the grazing period. A deeper knowledge of the variability of HR cheese due to its composition in microbial community and volatile compounds will be appreciated, in particular, by elite consumers looking for niche products, adding economic value to farming in these alpine areas.
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Besnard A, Desmasures N, Voisin-Anastasie A, Gréau L, Lelièvre V, Bré JM, Dalmasso M, Schlusselhuber M. Aerococcus sp., a promising genus as a source of anti-Salmonella bioprotective agents for the dairy industry revealed by a miniaturised screening method. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wang J, Yang ZJ, Wang YD, Cao YP, Wang B, Liu Y. The key aroma compounds and sensory characteristics of commercial Cheddar cheeses. J Dairy Sci 2021; 104:7555-7571. [PMID: 33814151 DOI: 10.3168/jds.2020-19992] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 02/17/2021] [Indexed: 11/19/2022]
Abstract
To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported commercial Cheddar cheese samples in the China market were determined by gas chromatography-mass spectrometry. The quality and quantity of 40 flavor compounds were analyzed by gas chromatography-olfactometry among 71 aroma compounds determined by gas chromatography-mass spectrometry. Combined with odor activity value calculation, principal component analysis (PCA) was conducted to analyze the relationship among 26 flavor compounds with odor activity values >1 and the maturity of Cheddar cheese. The PCA results showed significant differences between the group of mild Cheddar cheese and the groups of medium Cheddar cheese and mature Cheddar cheese, and no significant differences were observed between medium Cheddar cheese and mature Cheddar cheese. According to the results of PCA and consumers' preference test, representative Cheddar cheese samples with different ripening times were selected for the flavor profile analysis. Partial least squares regression analysis was conducted to obtain the relationship between sensory properties and flavor compounds of different Cheddar cheeses. Based on partial least squares regression analysis, 1-octen-3-one, hexanal, acetic acid, 3-methylindole, and acetoin were positively correlated with milky, sour, and yogurt of mild Cheddar cheese. Dimethyl trisulfide, phenylacetaldehyde, ethyl caproate, octanoic acid, and furaneol and other compounds were positively correlated with fruity, caramel, rancid, and nutty notes of the medium and mature Cheddar cheeses.
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Affiliation(s)
- J Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Z J Yang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Y D Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Y P Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - B Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Y Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, 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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Miyaji K, Kuwano Y, Murakami Y, Hirata S, Imayoshi Y, Maruyama H, Koizumi R, Inoue H, Azuma N. Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk. Biosci Biotechnol Biochem 2021; 85:391-400. [PMID: 33604625 DOI: 10.1093/bbb/zbaa018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 08/17/2020] [Indexed: 11/14/2022]
Abstract
Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.
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Affiliation(s)
- Kazuhiro Miyaji
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Yasuyuki Kuwano
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | | | | | | | - Hiroshi Maruyama
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Reiko Koizumi
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Hajime Inoue
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Norihiro Azuma
- Department of Applied Biochemistry, Faculty of Agriculture, Utsunomiya University, Utsunomiya, 321-8505, Japan
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41
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Farag MA, Saleh HA, El Ahmady S, Elmassry MM. Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1877301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
| | - Haidy A. Saleh
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
- Pharmacology Department, Faculty of Pharmacy, The British University in Egypt (BUE), Egypt
| | - Sherwet El Ahmady
- Pharmacognosy Department, College of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Moamen M. Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, Texas, USA
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42
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Wang J, Yang Z, Xu L, Wang B, Zhang J, Li B, Cao Y, Tan L. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission. J Dairy Sci 2021; 104:1576-1590. [DOI: 10.3168/jds.2020-18757] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 09/21/2020] [Indexed: 02/02/2023]
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Liu Y, Wan Z, Yohannes KW, Yu Q, Yang Z, Li H, Liu J, Wang J. Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage. Front Microbiol 2021; 11:611260. [PMID: 33488553 PMCID: PMC7819883 DOI: 10.3389/fmicb.2020.611260] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 12/08/2020] [Indexed: 11/13/2022] Open
Abstract
Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.
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Affiliation(s)
- Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhen Wan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Kalekristos Woldemariam Yohannes
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Ziyan Yang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
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Gutiérrez-Peña R, Avilés C, Galán-Soldevilla H, Polvillo O, Ruiz Pérez-Cacho P, Guzmán JL, Horcada A, Delgado-Pertíñez M. Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes' Cheese from a Sustainable Part-Time Grazing System. Foods 2021; 10:foods10010080. [PMID: 33401637 PMCID: PMC7823943 DOI: 10.3390/foods10010080] [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: 12/08/2020] [Revised: 12/29/2020] [Accepted: 12/31/2020] [Indexed: 12/28/2022] Open
Abstract
We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 μg/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 μg/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 μg) and α-tocopherol (361.7 μg). The fat-soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and α-tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks.
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Affiliation(s)
- Rosario Gutiérrez-Peña
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain; (R.G.-P.); (A.H.)
| | - Carmen Avilés
- Departamento de Bromatología y Tecnología de los Alimentos, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain; (C.A.); (H.G.-S.); (P.R.P.-C.)
| | - Hortensia Galán-Soldevilla
- Departamento de Bromatología y Tecnología de los Alimentos, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain; (C.A.); (H.G.-S.); (P.R.P.-C.)
| | - Oliva Polvillo
- Servicio General de Investigación Agraria, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Pilar Ruiz Pérez-Cacho
- Departamento de Bromatología y Tecnología de los Alimentos, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain; (C.A.); (H.G.-S.); (P.R.P.-C.)
| | - José Luis Guzmán
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, ‘Campus de Excelencia Internacional Agroalimentario, ceiA3’ Campus Universitario de la Rábida, Carretera de Huelva-Palos de la Frontera s/n., Universidad de Huelva, 21819 Huelva, Spain;
| | - Alberto Horcada
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain; (R.G.-P.); (A.H.)
| | - Manuel Delgado-Pertíñez
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain; (R.G.-P.); (A.H.)
- Correspondence: ; Tel.: +34954486449
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Darwish AMG, Abo Nahas HH, Korra YH, Osman AA, El-Kholy WM, Reyes-Córdova M, Saied EM, Abdel-Azeem AM. Fungal Lipases: Insights into Molecular Structures and Biotechnological Applications in Medicine and Dairy Industry. Fungal Biol 2021. [DOI: 10.1007/978-3-030-85603-8_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ozturkoglu-Budak S, Akal HC, Türkmen N. Use of kefir and buttermilk to produce an innovative quark cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:74-84. [PMID: 33505053 PMCID: PMC7813949 DOI: 10.1007/s13197-020-04516-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2020] [Accepted: 05/08/2020] [Indexed: 10/24/2022]
Abstract
Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35 °C and 100 °C for coagulum formation. Obtained cheeses, were evaluated in terms of some physicochemical, microbiological and sensorial properties in addition to the volatile and peptide profiles. Quark produced from kefir and buttermilk was determined to have preferred properties directly affect the cheese characteristics.
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Affiliation(s)
- Sebnem Ozturkoglu-Budak
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
| | - H. Ceren Akal
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
| | - Nazlı Türkmen
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
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47
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High R, Eyres GT, Bremer P, Kebede B. Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection. Food Chem 2020; 347:128955. [PMID: 33486360 DOI: 10.1016/j.foodchem.2020.128955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 12/18/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022]
Abstract
Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality increase, linear chemometric techniques like partial least squares discriminant analysis and variable identification (PLS-DA-VID) may not identify the most discriminant compounds. This research compared the performance of self-organizing maps and entropy-based feature selection (SOM-EFS) and PLS-DA-VID to identify discriminant compounds in 17 blue cheese varieties. A total of 172 volatiles were detected using headspace solid phase microextraction, gas chromatography and mass spectrometry, including 1-nonene and 2,6-dimethylpyridine, which were newly identified in blue cheese. Despite SOM-EFS selecting only 14 volatiles compared to 78 for PLS-DA-VID, SOM-EFS proved more effectively discriminant and improved the median five-fold cross-validated prediction accuracy of the model to 0.94 compared to 0.82 for PLS-DA-VID. These findings introduce SOM-EFS as a powerful non-linear exploratory data analysis approach in the field of volatile analytical chemistry.
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Affiliation(s)
- Ryan High
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - Graham T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
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48
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Hu Y, Zhang L, Wen R, Chen Q, Kong B. Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review. Crit Rev Food Sci Nutr 2020; 62:2741-2755. [PMID: 33377402 DOI: 10.1080/10408398.2020.1858269] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present in almost all fermented foods and contribute to flavor development. The formation process of flavor is complex and involves the biochemical conversion of various food components. It is very important to fully understand the conversion process to direct the flavor formation in foods. A comprehensive link between the LAB community and the flavor formation in traditional Chinese fermented foods is reviewed. The main mechanisms involved in the flavor formation dominated by LAB are carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism. This review highlights some useful novel approaches for flavor enhancement, including the application of functional starter cultures and metabolic engineering, which may provide significant advances toward improving the flavor of fermented foods for a promising market.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Rongxin Wen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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49
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Criste A, Copolovici L, Copolovici D, Kovacs M, Madden RH, Corcionivoschi N, Gundogdu O, Berchez M, Urcan AC. Determination of changes in the microbial and chemical composition of Țaga cheese during maturation. PLoS One 2020; 15:e0242824. [PMID: 33270702 PMCID: PMC7714210 DOI: 10.1371/journal.pone.0242824] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 11/09/2020] [Indexed: 11/18/2022] Open
Abstract
Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds.
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Affiliation(s)
- Adriana Criste
- Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Lucian Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Research Center in Technical and Natural Sciences, "Aurel Vlaicu" University, Arad, Romania
| | - Dana Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Research Center in Technical and Natural Sciences, "Aurel Vlaicu" University, Arad, Romania
| | - Melinda Kovacs
- INCDO-INOE 2000, Subsidiary Research Institute for Analytical Instrumentation, Cluj-Napoca, Romania
| | - Robert H. Madden
- Veterinary Sciences Division, Bacteriology Branch, Agri-Food and Biosciences Institute, Belfast, United Kingdom
| | - Nicolae Corcionivoschi
- Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Veterinary Sciences Division, Bacteriology Branch, Agri-Food and Biosciences Institute, Belfast, United Kingdom
| | - Ozan Gundogdu
- Faculty of Infectious & Tropical Diseases, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Mihaela Berchez
- Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Adriana Cristina Urcan
- Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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50
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Los PR, Simões DRS, Benvenutti L, Zielinski AAF, Alberti A, Nogueira A. Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12753] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Paulo Ricardo Los
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil
| | - Deise Rosana Silva Simões
- Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil
| | - Laís Benvenutti
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil
| | - Acácio Antonio Ferreira Zielinski
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Campus Reitor João David Ferreira Lima FlorianópolisCEP 88040‐970Brazil
| | - Aline Alberti
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil
- Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil
| | - Alessandro Nogueira
- Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil
- Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil
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