Lactobacillus and Leuconostoc volatilomes in cheese conditions

被引：53
作者：
Pogacic, Tomislav [1 ,2 ,4 ]
Maillard, Marie-Bernadette [1 ,2 ]
Leclerc, Aurelie [3 ]
Herve, Christophe [3 ]
Chuat, Victoria [1 ,2 ]
Valence, Florence [1 ,2 ]
Thierry, Anne [1 ,2 ]
机构：
[1] INRA, Sci & Technol Lait & Oeuf UMR1253, 65 Rue St Brieuc, F-35000 Rennes, France
[2] AGROCAMPUS OUEST, Sci & Technol Lait & Oeuf UMR1253, 65 Rue St Brieuc, F-35000 Rennes, France
[3] Lab Standa, F-14000 Caen, France
[4] Dairy Farm Hanne Storm Brems, Sinebjergvej 49, DK-5600 Faborg, Denmark
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2016年 / 100卷 / 05期
关键词：
Lactobacillus; Leuconostoc; Adjunct culture; Aroma compounds; Volatilome fingerprinting; Metabolomics; Cheese flavour; LACTIC-ACID BACTERIA; AROMA; DIVERSITY; STRAINS; FLAVOR; PARACASEI; COMMUNITY; ADJUNCT; MILK; FOOD;
D O I：
10.1007/s00253-015-7227-4
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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.
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收藏
页码：2335 / 2346
页数：12
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