Lactobacillus and Leuconostoc volatilomes in cheese conditions

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• 作者：Tomislav Pogačić ; Marie-Bernadette Maillard…
• 关键词：Lactobacillus ; Leuconostoc ; Adjunct culture ; Aroma compounds ; Volatilome fingerprinting ; Metabolomics ; Cheese flavour
• 刊名：Applied Microbiology and Biotechnology
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：100
• 期：5
• 页码：2335-2346
• 全文大小：786 KB
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• 作者单位：Tomislav Pogačić (1) (2) (4)
  Marie-Bernadette Maillard (1) (2)
  Aurélie Leclerc (3)
  Christophe Hervé (3)
  Victoria Chuat (1) (2)
  Florence Valence (1) (2)
  Anne Thierry (1) (2)
  
  1. INRA, UMR1253 Science et Technologie du Lait et de l’Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France
  2. AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l’Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France
  4. Dairy Farm—Hanne Storm Brems, Sinebjergvej 49, 5600, Faaborg, Denmark
  3. Laboratoires Standa, F-14000, Caen, France
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Biotechnology
  Microbiology
  Microbial Genetics and Genomics
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1432-0614

文摘

New strains are desirable to diversify flavour of fermented dairy products. The objective of this study was to evaluate the potential of Leuconostoc spp. and Lactobacillus spp. in the production of aroma compounds by metabolic fingerprints of volatiles. Eighteen strains, including five Lactobacillus species (Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus sakei) and three Leuconostoc species (Leuconostoc citreum, Leuconostoc lactis, and Leuconostoc mesenteroides) were incubated for 5 weeks in a curd-based slurry medium under conditions mimicking cheese ripening. Populations were enumerated and volatile compounds were analysed by headspace trap gas chromatography–mass spectrometry (GC–MS). A metabolomics approach followed by multivariate statistical analysis was applied for data processing and analysis. In total, 12 alcohols, 10 aldehydes, 7 esters, 11 ketones, 5 acids and 2 sulphur compounds were identified. Very large differences in concentration of volatile compounds between the highest producing strains and the control medium were observed in particular for diacetyl, 2-butanol, ethyl acetate, 3-methylbutanol, 3-methylbutanoic acid and 2-methylbutanoic acid. Some of the characterized strains demonstrated an interesting aromatizing potential to be used as adjunct culture.