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Barreto Pinilla CM, da Silva Oliveira W, de Oliveira Garcia A, Spadoti LM, Redruello B, Del Rio B, Alvarez MA, Torres Silva E Alves A. Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese. Lett Appl Microbiol 2024; 77:ovae036. [PMID: 38573828 DOI: 10.1093/lambio/ovae036] [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: 01/25/2024] [Revised: 03/14/2024] [Accepted: 04/02/2024] [Indexed: 04/06/2024]
Abstract
There is growing interest in using autochthonous lactic acid bacteria (LAB) that provide unique sensory characteristics to dairy products without affecting their safety and quality. This work studied the capacity of three Brazilian indigenous nonstarter LABs (NSLAB) to produce biogenic amines (BAs) and evaluated their effect on the volatile organic compounds (VOCs), microbial LAB communities, and physicochemical profile of short-aged cheese. Initially, the strain's potential for biosynthesis of BAs was assessed by PCR and in vitro assays. Then, a pilot-scale cheese was produced, including the NSLAB, and the microbial and VOC profiles were analyzed after 25 and 45 days of ripening. As a results, the strains did not present genes related to relevant BAs and did not produce them in vitro. During cheese ripening, the Lactococci counts were reduced, probably in the production of alcohols and acid compounds by the NSLAB. Each strain produces a unique VOC profile that changes over the ripening time without the main VOCs related to rancid or old cheese. Particularly, the use of the strain Lacticaseibacillus. paracasei ItalPN16 resulted in production of ester compounds with fruity notes. Thus, indigenous NSLAB could be a valuable tool for the enhancement and diversification of flavor in short-aged cheese.
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Affiliation(s)
| | - Wellington da Silva Oliveira
- Reference Laboratory for Physical, Sensory and Statistics Analysis, Science and Food Quality Center, Food Technology Institute (ITAL), Avenida Brasil 2880, 13070-178 Campinas, SP, Brazil
| | - Aline de Oliveira Garcia
- Reference Laboratory for Physical, Sensory and Statistics Analysis, Science and Food Quality Center, Food Technology Institute (ITAL), Avenida Brasil 2880, 13070-178 Campinas, SP, Brazil
| | - Leila Maria Spadoti
- Dairy Technology Center (TECNOLAT) of the Food Technology Institute (ITAL), SP 13070-178, Campinas, São Paulo , Brazil
| | - Begoña Redruello
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Río Linares, s/n, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011, Oviedo, Spain
| | - Beatriz Del Rio
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Río Linares, s/n, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011, Oviedo, Spain
| | - Miguel Angel Alvarez
- Molecular Microbiology Group, Dairy Research Institute (IPLA, CSIC), Paseo Río Linares, s/n, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011, Oviedo, Spain
| | - Adriana Torres Silva E Alves
- Dairy Technology Center (TECNOLAT) of the Food Technology Institute (ITAL), SP 13070-178, Campinas, São Paulo , Brazil
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2
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Martini S, Sola L, Cattivelli A, Cristofolini M, Pizzamiglio V, Tagliazucchi D, Solieri L. Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese. Front Microbiol 2024; 15:1342180. [PMID: 38567075 PMCID: PMC10985727 DOI: 10.3389/fmicb.2024.1342180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 02/26/2024] [Indexed: 04/04/2024] Open
Abstract
Introduction Lactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese. While patterns of microbial evolution have been well studied in PR cheese, there is a lack of information about how this microbial diversity affects the metabolic and functional properties of PR cheese. Methods To fill this information gap, we characterized the cultivable fraction of natural whey starter (NWS) and PR cheeses at different ripening times, both at the species and strain level, and investigated the possible correlation between microbial composition and the evolution of peptide profiles over cheese ripening. Results and discussion The results showed that NWS was a complex community of several biotypes belonging to a few species, namely, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. lactis. A new species-specific PCR assay was successful in discriminating the cheese-associated species Lacticaseibacillus casei, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus zeae. Based on the resolved patterns of species and biotype distribution, Lcb. paracasei and Lcb. zeae were most frequently isolated after 24 and 30 months of ripening, while the number of biotypes was inversely related to the ripening time. Peptidomics analysis revealed more than 520 peptides in cheese samples. To the best of our knowledge, this is the most comprehensive survey of peptides in PR cheese. Most of them were from β-caseins, which represent the best substrate for LAB cell-envelope proteases. The abundance of peptides from β-casein 38-88 region continuously increased during ripening. Remarkably, this region contains precursors for the anti-hypertensive lactotripeptides VPP and IPP, as well as for β-casomorphins. We found that the ripening time strongly affects bioactive peptide profiles and that the occurrence of Lcb. zeae species is positively linked to the incidence of eight anti-hypertensive peptides. This result highlighted how the presence of specific LAB species is likely a pivotal factor in determining PR functional properties.
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Affiliation(s)
- Serena Martini
- Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Laura Sola
- Microbial Biotechnologies and Fermentation Technologies, Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alice Cattivelli
- Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Marianna Cristofolini
- Lactic Acid Bacteria and Yeast Biotechnology, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | | | - Davide Tagliazucchi
- Nutritional Biochemistry, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Lisa Solieri
- Lactic Acid Bacteria and Yeast Biotechnology, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
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3
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Yang Y, Xia Y, Li C, Wang G, Xiong Z, Song X, Zhang H, Wang M, Ai L. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture. Food Chem 2024; 436:137759. [PMID: 37857204 DOI: 10.1016/j.foodchem.2023.137759] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/29/2023] [Accepted: 10/13/2023] [Indexed: 10/21/2023]
Abstract
Adjunct cultures strongly determined the distinguishing sensorial and nutritional characteristics of cheeses. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by the co-fermentation of Ligilactobacillus salivarius AR809 were investigated. The AR809 significantly increased the contents of soluble nitrogen, small peptides (<1200 Da), free amino acids, and casein degradation degree in the resulting cheese. Furthermore, AR809 significantly promoted the formation of methyl ketones during cheese maturation. Based on untargeted metabolomics analysis, metabolites related to fatty acids metabolism and lysine degradation were highly enriched in Monascus-rich region of cheese. AR809 was primarily engaged in amino acid metabolism, promoting the synthesis of amino acids and dipeptide. L. salivarius and Monascus co-fermentation produced more beneficial bioactive metabolites involved in amino acids and lipid metabolisms than Monascus used alone in cheese ripening. Therefore, as adjunct culture, L. salivarius AR809 exhibited tremendous potential in improving nutrition and flavor quality during cheese ripening.
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Affiliation(s)
- Yijin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Chunyan Li
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xin Song
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | | | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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4
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Yang Y, Xia Y, Wang YR, Sun LS, Shuang Q, Zhang FM. Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood. J Dairy Sci 2024; 107:105-122. [PMID: 37690709 DOI: 10.3168/jds.2023-23754] [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: 05/17/2023] [Accepted: 07/24/2023] [Indexed: 09/12/2023]
Abstract
Hurood is a traditional fermented milk product prepared by traditional Mongolian techniques of fermenting raw milk, partial degreasing, heating, whey drainage, emulsification of curd, and molding. Currently, Hurood available in the market is generally prepared by small-scale enterprises at home or in open air. Therefore, lack of standardization of bacterial starter culture leads to variation in the flavor and sensory properties of Hurood from batch to batch. In this study, we aimed to assess the best starter culture combination obtained from 37 lactic acid bacterial strains isolated from traditional Hurood. The solidification state and sensory quality were used as indexes for determining the fermentation efficiency of the bacterial starter culture combinations. The yield and texture characteristics were used to determine the optimal ratio of bacterial strains in a combination and the processing conditions for traditional Hurood production. The most optimal bacterial culture combination was observed to be NF 9-3:NF 10-4:CH 3-1 in 5:4:1 ratio and in 3% amount. The most optimal whey temperature and heating-stirring temperature were observed to be 55°C to 60°C and 85°C to 90°C, respectively. Hurood prepared with the optimal combination of bacterial strains exhibited significantly enhanced sensory quality, flavor, and contents of AA and fatty acids. Therefore, the use of optimal starter culture of lactic acid bacteria could produce Hurood with significantly superior sensory qualities, making the product more acceptable to consumers.
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Affiliation(s)
- Yang Yang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yanan Xia
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yu Rong Wang
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Institute Hubei University of Arts and Science, Xiangyang, 441100, People's Republic of China
| | - Li Shan Sun
- Zhenglan Banner Changhong Dairy Factory, Hohhot, Inner Mongolia, 027200, People's Republic of China
| | - Quan Shuang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
| | - Feng Mei Zhang
- Department of College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
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5
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Ma W, Liang Z, He B, Wu Y, Chen Y, He Z, Chen B, Lin X, Luo L. Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1. Food Chem X 2023; 20:100900. [PMID: 38144760 PMCID: PMC10739757 DOI: 10.1016/j.fochx.2023.100900] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 12/26/2023] Open
Abstract
Tuna cooking liquid has unpleasant aroma. In our previous studies, Cyberlindnera fabianii JGM9-1 and Lactobacillus plantarum RP26 demonstrated the ability to degrade this unpleasant aroma. However, the mechanism of microbial deodorization remains unclear. In this study, tuna cooking liquid was fermented using JGM9-1 alone, RP26 alone, and a combination of both strains. Changes in volatile aromatic compounds during fermentation were analyzed using HS-SPME-GC/MS. The unpleasant aroma of tuna cooking liquid were nine characteristic aromatic compounds associated with fishy, stinky, and greasy aromas. Furthermore, we found that the fermentation of microbes removed these unpleasant aromatic compounds and replaced them with pleasant aromatic compounds that contributed to fruity, grassy, and floral aromas. Finally, we screened 21 strong pairwise correlations between the production and consumption of characteristic volatile aromatic compounds by RP26 and JGM9-1, through HCA, VIP, OAV and Spearman's pairwise correlation analysis. These results help to clarify the metabolic mechanisms of microbial deodorization in tuna cooking liquid.
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Affiliation(s)
- Wenjing Ma
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Zhangcheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Bing He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Yuxi Wu
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Yan Chen
- Fuzhou Hongdong Foods Co., Ltd, Fuzhou, Fujian, China
- Fujian Shenlan Biotechnology Co., Ltd, Fuzhou, Fujian, China
| | - Zhigang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Bingyan Chen
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Xiaozi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Lianyu Luo
- Fuzhou Hongdong Foods Co., Ltd, Fuzhou, Fujian, China
- Fujian Shenlan Biotechnology Co., Ltd, Fuzhou, Fujian, China
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6
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Wang C, Gao L, Gao Y, Yang G, Zhao Z, Zhao Y, Wang J, Li S. Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. Food Sci Nutr 2023; 11:1572-1583. [PMID: 36911834 PMCID: PMC10002913 DOI: 10.1002/fsn3.3198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022] Open
Abstract
A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
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Affiliation(s)
- Chao Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Lei Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yansong Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Ge Yang
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Zijian Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yujuan Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Jihui Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
| | - Shengyu Li
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
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7
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Decadt H, Weckx S, De Vuyst L. The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production. Front Microbiol 2023; 14:1128394. [PMID: 36876114 PMCID: PMC9978159 DOI: 10.3389/fmicb.2023.1128394] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 01/24/2023] [Indexed: 02/18/2023] Open
Abstract
Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures affect the organoleptic properties of the final cheeses. Therefore, the present study assessed the impact of three different starter culture mixtures on the batch-to-batch variations among Gouda cheeses from 23 different batch productions in the same dairy company. Both the cores and rinds of all these cheeses were investigated after 36, 45, 75, and 100 weeks of ripening by metagenetics based on high-throughput full-length 16S rRNA gene sequencing accompanied with an amplicon sequence variant (ASV) approach as well as metabolite target analysis of non-volatile and volatile organic compounds. Up to 75 weeks of ripening, the acidifying Lactococcus cremoris and Lactococcus lactis were the most abundant bacterial species in the cheese cores. The relative abundance of Leuconostoc pseudomesenteroides was significantly different for each starter culture mixture. This impacted the concentrations of some key metabolites, such as acetoin produced from citrate, and the relative abundance of non-starter lactic acid bacteria (NSLAB). Cheeses with the least Leuc. pseudomesenteroides contained more NSLAB, such as Lacticaseibacillus paracasei that was taken over by Tetragenococcus halophilus and Loigolactobacillus rennini upon ripening time. Taken together, the results indicated a minor role of leuconostocs in aroma formation but a major impact on the growth of NSLAB. The relative abundance of T. halophilus (high) and Loil. rennini (low) increased with ripening time from rind to core. Two main ASV clusters of T. halophilus could be distinguished, which were differently correlated with some metabolites, both beneficial (regarding aroma formation) and undesirable ones (biogenic amines). A well-chosen T. halophilus strain could be a candidate adjunct culture for Gouda cheese production.
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Affiliation(s)
| | | | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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8
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Giménez P, Peralta GH, Batistela ME, George G, Ale EC, Quintero JP, Hynes ER, Bergamini CV. Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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9
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Ruiz MJ, Salatti-Dorado JA, Cardador MJ, Frizzo L, Jordano R, Arce L, Medina LM. Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC-IMS. Foods 2023; 12:foods12020372. [PMID: 36673464 PMCID: PMC9858180 DOI: 10.3390/foods12020372] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC−IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time.
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Affiliation(s)
- María J. Ruiz
- Laboratory of Food Analysis “Rodolfo Oscar Dalla Santina”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina
| | - José A. Salatti-Dorado
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - María J. Cardador
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - Laureano Frizzo
- Laboratory of Food Analysis “Rodolfo Oscar Dalla Santina”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina
| | - Rafael Jordano
- Food Science and Technology Department, International Agrifood Campus of Excellence, Charles Darwin Annex Building, Campus de Rabanales, University of Córdoba, E-14071 Cordoba, Spain
| | - Lourdes Arce
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - Luis M. Medina
- Food Science and Technology Department, International Agrifood Campus of Excellence, Charles Darwin Annex Building, Campus de Rabanales, University of Córdoba, E-14071 Cordoba, Spain
- Correspondence:
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10
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Enespa, Chandra P, Singh DP. Sources, purification, immobilization and industrial applications of microbial lipases: An overview. Crit Rev Food Sci Nutr 2022; 63:6653-6686. [PMID: 35179093 DOI: 10.1080/10408398.2022.2038076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Microbial lipase is looking for better attention with the fast growth of enzyme proficiency and other benefits like easy, cost-effective, and reliable manufacturing. Immobilized enzymes can be used repetitively and are incapable to catalyze the reactions in the system continuously. Hydrophobic supports are utilized to immobilize enzymes when the ionic strength is low. This approach allows for the immobilization, purification, stability, and hyperactivation of lipases in a single step. The diffusion of the substrate is more advantageous on hydrophobic supports than on hydrophilic supports in the carrier. These approaches are critical to the immobilization performance of the enzyme. For enzyme immobilization, synthesis provides a higher pH value as well as greater heat stability. Using a mixture of immobilization methods, the binding force between enzymes and the support rises, reducing enzyme leakage. Lipase adsorption produces interfacial activation when it is immobilized on hydrophobic support. As a result, in the immobilization process, this procedure is primarily used for a variety of industrial applications. Microbial sources, immobilization techniques, and industrial applications in the fields of food, flavor, detergent, paper and pulp, pharmaceuticals, biodiesel, derivatives of esters and amino groups, agrochemicals, biosensor applications, cosmetics, perfumery, and bioremediation are all discussed in this review.
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Affiliation(s)
- Enespa
- School for Agriculture, Sri Mahesh Prasad Post Graduate College, University of Lucknow, Lucknow, Uttar Pradesh, India
| | - Prem Chandra
- Food Microbiology & Toxicology Laboratory, Department of Microbiology, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
| | - Devendra Pratap Singh
- Department of Environmental Science, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
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11
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Anastasiou R, Kazou M, Georgalaki M, Aktypis A, Zoumpopoulou G, Tsakalidou E. Omics Approaches to Assess Flavor Development in Cheese. Foods 2022; 11:188. [PMID: 35053920 PMCID: PMC8775153 DOI: 10.3390/foods11020188] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/03/2022] [Accepted: 01/09/2022] [Indexed: 12/27/2022] Open
Abstract
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.
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Affiliation(s)
- Rania Anastasiou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (M.K.); (M.G.); (A.A.); (G.Z.); (E.T.)
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Shah SS, Al-Naseri A, Rouch D, Bowman JP, Wilson R, Baker AL, Britz ML. Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163. J Ind Microbiol Biotechnol 2021; 48:kuab070. [PMID: 34555172 PMCID: PMC8788758 DOI: 10.1093/jimb/kuab070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 09/11/2021] [Indexed: 11/18/2022]
Abstract
The distinctive flavours in hard cheeses are attributed largely to the activity of nonstarter lactic acid bacteria (NSLAB) which dominate the cheese matrix during maturation after lactose is consumed. Understanding how different strains of NSLAB survive, compete, and scavenge available nutrients is fundamental to selecting strains as potential adjunct starters which may influence product traits. Three Lacticaseibacillus paracasei isolates which dominated at different stages over 63-week maturation periods of Australian Cheddar cheeses had the same molecular biotype. They shared many phenotypic traits, including salt tolerance, optimum growth temperature, growth on N-acetylglucosamine and N-acetylgalactosamine plus delayed growth on D-ribose, carbon sources likely present in cheese due to bacterial autolysis. However, strains 124 and 163 (later named GCRL163) survived longer at low pH and grew on D-tagatose and D-mannitol, differentiating this phenotype from strain 122. When cultured on growth-limiting lactose (0.2%, wt/vol) in the presence of high concentrations of L-leucine and other amino acids, GCRL163 produced, and subsequently consumed lactate, forming acetic and formic acids, and demonstrated temporal accumulation of intermediates in pyruvate metabolism in long-term cultures. Strain GCRL163 grew in Tween 80-tryptone broths, a trait not shared by all L. casei-group dairy isolates screened in this study. Including citrate in this medium stimulated growth of GCRL163 above citrate alone, suggesting cometabolism of citrate and Tween 80. Proteomic analysis of cytosolic proteins indicated that growth in Tween 80 produced a higher stress state and increased relative abundance of three cell envelope proteinases (CEPs) (including PrtP and Dumpy), amongst over 230 differentially expressed proteins.
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Affiliation(s)
- Syed S Shah
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Ali Al-Naseri
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Duncan Rouch
- Clarendon Policy and Strategy Group, Melbourne 3000, Australia
| | - John P Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Richard Wilson
- Central Science Laboratory, University of Tasmania, Hobart 7005, Australia
| | - Anthony L Baker
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Margaret L Britz
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
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Papadakis P, Konteles S, Batrinou A, Ouzounis S, Tsironi T, Halvatsiotis P, Tsakali E, Van Impe JFM, Vougiouklaki D, Strati IF, Houhoula D. Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis. Microorganisms 2021; 9:microorganisms9112377. [PMID: 34835502 PMCID: PMC8625534 DOI: 10.3390/microorganisms9112377] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 11/06/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis. Results: The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, Zobellella taiwanensis and Vibrio diazotrophicus, two Gram-negative bacteria which were not previously reported in dairy samples, were identified. Conclusions: The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.
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Affiliation(s)
- Panagiotis Papadakis
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Spyros Konteles
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Anthimia Batrinou
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Sotiris Ouzounis
- Department of Biomedical Engineering, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece;
| | - Theofania Tsironi
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Panagiotis Halvatsiotis
- 2nd Propaedeutic Department of Internal Medicine, Medical School, National and Kapodistrian University of Athens, “ATTIKON” University Hospital, 1 Rimini Str., 12462 Chaidari, Greece;
| | - Efstathia Tsakali
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
- Department of Chemical Engineering, BioTeC+—Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders De Smetstraat 1, 9000 Gent, Belgium;
- Correspondence: (E.T.); (D.H.)
| | - Jan F. M. Van Impe
- Department of Chemical Engineering, BioTeC+—Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders De Smetstraat 1, 9000 Gent, Belgium;
| | - Despina Vougiouklaki
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Irini F. Strati
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
| | - Dimitra Houhoula
- Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece; (P.P.); (S.K.); (A.B.); (D.V.); (I.F.S.)
- Correspondence: (E.T.); (D.H.)
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Gagnon M, Goulet C, LaPointe G, Chouinard PY, Roy D. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation. Int J Food Microbiol 2021; 357:109382. [PMID: 34509932 DOI: 10.1016/j.ijfoodmicro.2021.109382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 11/19/2022]
Abstract
Dairy farm management practices can modify milk microbiota and therefore modulate non-starter lactic acid bacteria (NSLAB) found in cheese. These NSLAB can cause organoleptic defects. This study aimed to investigate the impact of two potential NSLAB in Cheddar cheesemaking: Lactiplantibacillus plantarum RKG 2-212 a strain isolated both in corn silage and raw milk, and Lactobacillus delbrueckii RKG R10, a strain isolated after pasteurisation of milk from a farm using grass and legume silage, and corn silage. The whole genome of these two lactobacilli was first sequenced. Then, the thermoresistance was evaluated after treatment at 60 °C for 5 min and compared to reference strains. Both lactobacilli were highly thermoresistant compared to other three lactic acid bacteria which are Lactococcus lactis subsp. cremoris ATCC 19257 and SK11, and L. plantarum ATCC 14917 (P < 0.0001). They lost less than 1 log cfu/mL (Δlog) and their genome contained a great number of copy number of genes coding for heat shock protein. During a Pearce test activity simulating Cheddar cheesemaking, the two lactobacilli did not show interaction with the starter Lcc. lactis subsp. cremoris SK11, and their population remained stable. During a ripening simulation, L. delbrueckii RKG R10 had a slight loss in viability in cheese slurry samples incubated at 30 °C for 12 d. However, L. plantarum RKG 2-212 had considerable growth, from 6.51 to 8.3 log cfu/g. This growth was associated with the acidification of the slurries (P < 0.0001). The presence of the lactobacilli modified the profile of volatile compounds evaluated by gas chromatography-mass spectrometry, accounting for 10.7% of the variation. The strain L. plantarum RKG 2-212 produced volatile compounds in greater quantity that could be associated with organoleptic defects such as acetic acid and 2-methylbutyraldehyde. Therefore, silage can be a vector of thermoresistant lactic acid bacteria for milk which can lead to flavor defects in cheese.
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Affiliation(s)
- Mérilie Gagnon
- Laboratoire de Génomique Microbienne, Département de Sciences des Aliments, Université Laval, 2440 bl. Hochelaga, Québec, QC G1V 0A6, Canada; Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada.
| | - Charles Goulet
- Département de Phytologie, Université Laval, 2480 bl. Hochelaga, Québec, QC G1V 0A6, Canada.
| | - Gisèle LaPointe
- Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada; Food Science Department, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada.
| | - P Yvan Chouinard
- Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada; Département des Sciences Animales, Université Laval, 2425 rue de l'agriculture, Québec, QC G1V OA6, Canada.
| | - Denis Roy
- Laboratoire de Génomique Microbienne, Département de Sciences des Aliments, Université Laval, 2440 bl. Hochelaga, Québec, QC G1V 0A6, Canada; Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada.
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Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01019-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Cao W, Aubert J, Maillard MB, Boissel F, Leduc A, Thomas JL, Deutsch SM, Camier B, Kerjouh A, Parayre S, Harel-Oger M, Garric G, Thierry A, Falentin H. Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8511-8529. [PMID: 34283609 DOI: 10.1021/acs.jafc.1c01634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with Lactococcus (L.) lactis, Lactiplantibacillus (L.) plantarum, and Propionibacterium (P.) freudenreichii. A standard (Std) cheese was compared with three variants of technological itineraries: a shorter salting time (7 h vs 10 h, Salt7h), a shorter stirring time (15 min vs 30 min, Stir15min), or a higher ripening temperature (16 °C vs 13 °C, Rip16°C). Bacterial counts were similar in the four cheese types, except for a 1.4 log10 reduction of L. lactis counts in Rip16°C cheeses after 7 weeks of ripening. Compared to Std, Stir15min and Rip16°C increased propionibacterial activity, causing higher concentrations of acetic, succinic, and propanoic acids and lower levels of lactic acid. Rip16°C accelerated secondary proteolysis and volatile production. We thus demonstrated that fine-tuning process parameters could modulate the cheese volatilome by influencing specific bacterial metabolisms.
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Affiliation(s)
- Wenfan Cao
- UMR STLO, INRAE, Institut Agro, 35042 Rennes, France
| | - Julie Aubert
- Université Paris-Saclay, AgroParisTech, INRAE, MIA-Paris, 75005 Paris, France
| | | | | | - Arlette Leduc
- UMR STLO, INRAE, Institut Agro, 35042 Rennes, France
| | | | | | | | - Ali Kerjouh
- UMR STLO, INRAE, Institut Agro, 35042 Rennes, France
| | | | | | - Gilles Garric
- UMR STLO, INRAE, Institut Agro, 35042 Rennes, France
| | - Anne Thierry
- UMR STLO, INRAE, Institut Agro, 35042 Rennes, France
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Randazzo CL, Liotta L, Angelis MD, Celano G, Russo N, Hoorde KV, Chiofalo V, Pino A, Caggia C. Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making. Microorganisms 2021; 9:179. [PMID: 33467737 PMCID: PMC7829852 DOI: 10.3390/microorganisms9010179] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/12/2021] [Accepted: 01/13/2021] [Indexed: 11/24/2022] Open
Abstract
The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebrodi cheese samples, were genetically identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS). Twenty-seven strains, included in the qualified presumption of safety (QPS) list, were tested for technological and proteinase/peptidase activities. Results showed that technological features and flavour formation abilities were strain-dependent. Among the selected strains, Lacticaseibacillus paracasei PN 76 and Limosilactobacillus fermentum PN 101 were used as adjunct culture in pilot-scale cheese-making trials. Data revealed that adjunct cultures positively affected the flavour development of cheese, starting from 30 days of ripening, contributing to the formation of key flavour compounds. The volatile organic compound profiles of experimental cheeses was significantly different from those generated in the controls, suggesting that the selected adjunct strains were able to accelerate the flavour development, contributing to a unique profile of Provola dei Nebrodi cheese.
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Affiliation(s)
- Cinzia Lucia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (C.L.R.); (N.R.); (C.C.)
| | - Luigi Liotta
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy;
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy; (M.D.A.); (G.C.)
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy; (M.D.A.); (G.C.)
| | - Nunziatina Russo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (C.L.R.); (N.R.); (C.C.)
| | | | - Vincenzo Chiofalo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy;
| | - Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (C.L.R.); (N.R.); (C.C.)
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (C.L.R.); (N.R.); (C.C.)
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Chen C, Huang K, Yu H, Tian H. The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles. J Dairy Sci 2020; 104:2581-2593. [PMID: 33358802 DOI: 10.3168/jds.2020-19053] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Accepted: 10/05/2020] [Indexed: 11/19/2022]
Abstract
Milk fan is a cheese-like fermented milk product produced in Yunnan Province, China. In this study, we characterized the microbial communities of milk fan from 6 distinct geographical origins and investigated their generation of volatile organic compounds (VOC). The microbial communities found in all milk fan samples were dominated by Lactococcus, Lactobacillus, and Raoultella bacteria and Rhodotorula, Torulaspora, and Candida fungi. Samples from the Kunming and Weishan regions had greater bacterial richness, and samples from Xizhou had greater fungal community richness. Sixty prominent VOC (i.e., those having odor activity values ≥1), including esters, acids, alcohols, aldehydes, ketones, and aromatic compounds, were identified by gas chromatography-mass spectrometry analysis of milk fan samples. Pearson correlation analysis revealed that Lactobacillus, Rhodotorula, Lodderomyces, and Debaryomyces had significant correlations with various VOC, revealing a total of 13 compounds that are characteristic of the odor of milk fan. These bacteria and fungi are therefore identified as functional microorganisms that collectively create the complex VOC profile of milk fan. This study provides a comprehensive overview of the microbial community of milk fan and demonstrates its contribution to the unique aroma profile of this fermented milk product.
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Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Ke Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.07.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Afshari R, Pillidge CJ, Dias DA, Osborn AM, Gill H. Microbiota and Metabolite Profiling Combined With Integrative Analysis for Differentiating Cheeses of Varying Ripening Ages. Front Microbiol 2020; 11:592060. [PMID: 33324371 PMCID: PMC7726019 DOI: 10.3389/fmicb.2020.592060] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Accepted: 11/03/2020] [Indexed: 11/30/2022] Open
Abstract
Cheese maturation and flavor development results from complex interactions between milk substrates, cheese microbiota and their metabolites. In this study, bacterial 16S rRNA-gene sequencing, untargeted metabolomics (gas chromatography-mass spectrometry) and data integration analyses were used to characterize and differentiate commercial Cheddar cheeses of varying maturity made by the same and different manufacturers. Microbiota and metabolite compositions varied between cheeses of different ages and brands, and could be used to distinguish the cheeses. Individual amino acids and carboxylic acids were positively correlated with the ripening age for some brands. Integration and Random Forest analyses revealed numerous associations between specific bacteria and metabolites including a previously undescribed positive correlation between Thermus and phenylalanine and a negative correlation between Streptococcus and cholesterol. Together these results suggest that multi-omics analyses has the potential to be used for better understanding the relationships between cheese microbiota and metabolites during ripening and for discovering biomarkers for validating cheese age and brand authenticity.
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Affiliation(s)
- Roya Afshari
- School of Science, RMIT University, Bundoora, VIC, Australia
| | | | - Daniel A. Dias
- School of Health and Biomedical Sciences, RMIT University, Bundoora, VIC, Australia
| | - A. Mark Osborn
- School of Science, RMIT University, Bundoora, VIC, Australia
| | - Harsharn Gill
- School of Science, RMIT University, Bundoora, VIC, Australia
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Chandra P, Enespa, Singh R, Arora PK. Microbial lipases and their industrial applications: a comprehensive review. Microb Cell Fact 2020; 19:169. [PMID: 32847584 PMCID: PMC7449042 DOI: 10.1186/s12934-020-01428-8] [Citation(s) in RCA: 265] [Impact Index Per Article: 66.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 08/17/2020] [Indexed: 12/12/2022] Open
Abstract
Lipases are very versatile enzymes, and produced the attention of the several industrial processes. Lipase can be achieved from several sources, animal, vegetable, and microbiological. The uses of microbial lipase market is estimated to be USD 425.0 Million in 2018 and it is projected to reach USD 590.2 Million by 2023, growing at a CAGR of 6.8% from 2018. Microbial lipases (EC 3.1.1.3) catalyze the hydrolysis of long chain triglycerides. The microbial origins of lipase enzymes are logically dynamic and proficient also have an extensive range of industrial uses with the manufacturing of altered molecules. The unique lipase (triacylglycerol acyl hydrolase) enzymes catalyzed the hydrolysis, esterification and alcoholysis reactions. Immobilization has made the use of microbial lipases accomplish its best performance and hence suitable for several reactions and need to enhance aroma to the immobilization processes. Immobilized enzymes depend on the immobilization technique and the carrier type. The choice of the carrier concerns usually the biocompatibility, chemical and thermal stability, and insolubility under reaction conditions, capability of easy rejuvenation and reusability, as well as cost proficiency. Bacillus spp., Achromobacter spp., Alcaligenes spp., Arthrobacter spp., Pseudomonos spp., of bacteria and Penicillium spp., Fusarium spp., Aspergillus spp., of fungi are screened large scale for lipase production. Lipases as multipurpose biological catalyst has given a favorable vision in meeting the needs for several industries such as biodiesel, foods and drinks, leather, textile, detergents, pharmaceuticals and medicals. This review represents a discussion on microbial sources of lipases, immobilization methods increased productivity at market profitability and reduce logistical liability on the environment and user.
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Affiliation(s)
- Prem Chandra
- Food Microbiology & Toxicology, Department of Microbiology, School for Biomedical and Pharmaceutical Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh 226025 India
| | - Enespa
- Department of Plant Pathology, School for Agriculture, SMPDC, University of Lucknow, Lucknow, 226007 U.P. India
| | - Ranjan Singh
- Department of Environmental Science, School for Environmental Science, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, U.P. India
| | - Pankaj Kumar Arora
- Department of Microbiology, School for Biomedical and Pharmaceutical Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, U.P. India
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22
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Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
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Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
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23
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Scornec H, Palud A, Pédron T, Wheeler R, Petitgonnet C, Boneca IG, Cavin JF, Sansonetti PJ, Licandro H. Study of the cwaRS-ldcA Operon Coding a Two-Component System and a Putative L,D-Carboxypeptidase in Lactobacillus paracasei. Front Microbiol 2020; 11:156. [PMID: 32194510 PMCID: PMC7062640 DOI: 10.3389/fmicb.2020.00156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 01/22/2020] [Indexed: 11/22/2022] Open
Abstract
The cell surface is the primary recognition site between the bacterium and the host. An operon of three genes, LSEI_0219 (cwaR), LSEI_0220 (cwaS), and LSEI_0221 (ldcA), has been previously identified as required for the establishment of Lactobacillus paracasei in the gut. The genes cwaR and cwaS encode a predicted two-component system (TCS) and ldcA a predicted D-alanyl-D-alanine carboxypeptidase which is a peptidoglycan (PG) biosynthesis enzyme. We explored the functionality and the physiological role of these three genes, particularly their impact on the bacterial cell wall architecture and on the bacterial adaptation to environmental perturbations in the gut. The functionality of CwaS/R proteins as a TCS has been demonstrated by biochemical analysis. It is involved in the transcriptional regulation of several genes of the PG biosynthesis. Analysis of the muropeptides of PG in mutants allowed us to re-annotate LSEI_0221 as a putative L,D-carboxypeptidase (LdcA). The absence of this protein coincided with a decrease of two surface antigens: LSEI_0020, corresponding to p40 or msp2 whose implication in the host epithelial homeostasis has been recently studied, and LSEI_2029 which has never been functionally characterized. The inactivation of each of these three genes induces susceptibility to antimicrobial peptides (hBD1, hBD2, and CCL20), which could be the main cause of the gut establishment deficiency. Thus, this operon is necessary for the presence of two surface antigens and for a suitable cell wall architecture.
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Affiliation(s)
- Hélène Scornec
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Aurore Palud
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Thierry Pédron
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, Paris, France
- Unité INSERM, Institut Pasteur, Paris, France
| | - Richard Wheeler
- Unité de Biologie et Génétique de la Paroi Bactérienne, Institut Pasteur, Paris, France
- Avenir Group, INSERM, Paris, France
| | - Clément Petitgonnet
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Ivo Gomperts Boneca
- Unité de Biologie et Génétique de la Paroi Bactérienne, Institut Pasteur, Paris, France
- Avenir Group, INSERM, Paris, France
| | - Jean-François Cavin
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
| | - Philippe J. Sansonetti
- Unité de Pathogénie Microbienne Moléculaire, Institut Pasteur, Paris, France
- Unité INSERM, Institut Pasteur, Paris, France
- Chaire de Microbiologie et Maladies Infectieuses, Collège de France, Paris, France
| | - Hélène Licandro
- PAM UMR, AgroSup Dijon, Université de Bourgogne Franche-Comté, Dijon, France
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24
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Dan T, Ren W, Liu Y, Tian J, Chen H, Li T, Liu W. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus. Front Microbiol 2019; 10:2183. [PMID: 31620117 PMCID: PMC6759748 DOI: 10.3389/fmicb.2019.02183] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Accepted: 09/05/2019] [Indexed: 12/14/2022] Open
Abstract
Lactobacillus delbrueckii subsp. bulgaricus is one of the predominant lactic acid bacterial species used as starter cultures in industrial fermented dairy manufacturing, as it strongly affects the quality of the products. Volatile flavor compound profiles and fermentation characteristics are considered to be the most important indicators for starter culture screening. In the present study, volatile compounds in milk fermented by 17 test strains of L. delbrueckii subsp. bulgaricus and a commercial strain used as a control were identified using solid-phase microextraction (SPME) methods coupled with gas chromatography mass spectrometry (GC-MS). In total, 86 volatile flavor compounds were identified in the fermented milk upon completion of fermentation, including 17 carboxylic acids, 14 aldehydes, 13 ketones, 29 alcohols, 8 esters, and 5 aromatic hydrocarbon compounds. Various volatile flavor compounds (acetaldehyde, 3-methyl-butanal, (E)-2-pentenal, hexanal, (E)-2-octenal, nonanal, 2,3-butanedione, acetoin, 2-heptanone, 2-non-anone, formic acid ethenyl ester) were identified due to their higher odor activity values (>1). In addition, of the 17 test strains of L. delbrueckii subsp. bulgaricus, IMAU20312 (B14) and IMAU62081 (B16) strains exhibited good fermentation characteristics in milk compared with the control strain. The combination of the volatile flavor compound profile and fermentation characteristics in this work could be useful when selecting lactic acid bacteria that may serve as important resources in the development of novel fermented milk products.
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Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Yang Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Jiale Tian
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Haiyan Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Ting Li
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
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25
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Vladimír D, Miloslava K, Markéta M, Jaroslava H, Petr R. Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12638] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Dráb Vladimír
- Dairy Research Institute Ltd. Ke Dvoru 12a Prague 160 00 Czech Republic
| | - Kavková Miloslava
- Dairy Research Institute Ltd. Ke Dvoru 12a Prague 160 00 Czech Republic
| | | | | | - Roubal Petr
- Dairy Research Institute Ltd. Ke Dvoru 12a Prague 160 00 Czech Republic
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26
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McAuliffe O, Kilcawley K, Stefanovic E. Symposium review: Genomic investigations of flavor formation by dairy microbiota. J Dairy Sci 2018; 102:909-922. [PMID: 30343908 DOI: 10.3168/jds.2018-15385] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Accepted: 08/24/2018] [Indexed: 01/15/2023]
Abstract
Flavor is one of the most important attributes of any fermented dairy product. Dairy consumers are known to be willing to experiment with different flavors; thus, many companies producing fermented dairy products have looked at culture manipulation as a tool for flavor diversification. The development of flavor is a complex process, originating from a combination of microbiological, biochemical, and technological aspects. A key driver of flavor is the enzymatic activities of the deliberately inoculated starter cultures, in addition to the environmental or "nonstarter" microbiota. The contribution of microbial metabolism to flavor development in fermented dairy products has been exploited for thousands of years, but the availability of the whole genome sequences of the bacteria and yeasts involved in the fermentation process and the possibilities now offered by next-generation sequencing and downstream "omics" technologies is stimulating a more knowledge-based approach to the selection of desirable cultures for flavor development. By linking genomic traits to phenotypic outputs, it is now possible to mine the metabolic diversity of starter cultures, analyze the metabolic routes to flavor compound formation, identify those strains with flavor-forming potential, and select them for possible commercial application. This approach also allows for the identification of species and strains not previously considered as potential flavor-formers, the blending of strains with complementary metabolic pathways, and the potential improvement of key technological characteristics in existing strains, strains that are at the core of the dairy industry. An in-depth knowledge of the metabolic pathways of individual strains and their interactions in mixed culture fermentations can allow starter blends to be custom-made to suit industry needs. Applying this knowledge to starter culture research programs is enabling research and development scientists to develop superior starters, expand flavor profiles, and potentially develop new products for future market expansion.
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Affiliation(s)
- Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
| | - Kieran Kilcawley
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - Ewelina Stefanovic
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
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27
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Ma X, Wang G, Zhai Z, Zhou P, Hao Y. Global Transcriptomic Analysis and Function Identification of Malolactic Enzyme Pathway of Lactobacillus paracasei L9 in Response to Bile Stress. Front Microbiol 2018; 9:1978. [PMID: 30210466 PMCID: PMC6119781 DOI: 10.3389/fmicb.2018.01978] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Accepted: 08/06/2018] [Indexed: 12/11/2022] Open
Abstract
Tolerance to bile stress is crucial for Lactobacillus paracasei to survive in the intestinal tract and exert beneficial actions. In this work, global transcriptomic analysis revealed that 104 genes were significantly changed (log2FoldChange > 1.5, P < 0.05) in detected transcripts of L. paracasei L9 when exposed to 0.13% Ox-bile. The different expressed genes involved in various biological processes, including carbon source utilization, amino acids and peptide metabolism processes, transmembrane transport, transcription factors, and membrane proteins. It is noteworthy that gene mleS encoding malolactic enzyme (MLE) was 2.60-fold up-regulated. Meanwhile, L-malic acid was proved to enhance bile tolerance, which could be attributed to the intracellular alkalinization caused by MLE pathway. In addition, membrane vesicles were observed under bile stress, suggesting a disturbance in membrane charge without L-malic acid. Then, genetic and physiological experiments revealed that MLE pathway enhanced the bile tolerance by maintaining a membrane balance in L. paracasei L9, which will provide new insight into the molecular basis of MLE pathway involved in bile stress response in Lactic acid bacteria.
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Affiliation(s)
- Xiayin Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by the Ministry of Education and Beijing Municipality, China Agricultural University, Beijing, China
| | - Guohong Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by the Ministry of Education and Beijing Municipality, China Agricultural University, Beijing, China
| | - Zhengyuan Zhai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by the Ministry of Education and Beijing Municipality, China Agricultural University, Beijing, China
| | - Pengyu Zhou
- Key Laboratory of Functional Dairy, Co-constructed by the Ministry of Education and Beijing Municipality, China Agricultural University, Beijing, China
| | - Yanling Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by the Ministry of Education and Beijing Municipality, China Agricultural University, Beijing, China
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