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P. Deetae J. Mounier P. Bonnarme H.E. Spinnler F. Irlinger S. Helinck 《Journal of applied microbiology》2009,107(4):1404-1413
Aims: To investigate the impact of Proteus vulgaris growth on a multispecies ecosystem and on volatile aroma compound production during cheese ripening.
Methods and Results: The microbial community dynamics and the production of volatile aroma compounds of a nine-species cheese ecosystem were compared with or without the presence of P. vulgaris in the initial inoculum. Proteus vulgaris was able to colonize the cheese surface and it was one of the dominant species, representing 37% of total isolates at the end of ripening with counts of 9·2 log10 CFU g−1 . In the presence of P. vulgaris , counts of Arthrobacter arilaitensis , Brevibacterium aurantiacum and Hafnia alvei significantly decreased. Proteus vulgaris influenced the production of total volatile aroma compounds with branched-chain aldehydes and their corresponding alcohols being most abundant.
Conclusions: Proteus vulgaris was able to successfully implant itself in a complex cheese ecosystem and significantly contributed to the organoleptic properties of cheese during ripening. This bacterium also interacted negatively with other bacteria in the ecosystem studied.
Significance and Impact of the Study: This is the first time that the impact of a Gram-negative bacterium on cheese microbial ecology and functionality has been described. 相似文献
Methods and Results: The microbial community dynamics and the production of volatile aroma compounds of a nine-species cheese ecosystem were compared with or without the presence of P. vulgaris in the initial inoculum. Proteus vulgaris was able to colonize the cheese surface and it was one of the dominant species, representing 37% of total isolates at the end of ripening with counts of 9·2 log
Conclusions: Proteus vulgaris was able to successfully implant itself in a complex cheese ecosystem and significantly contributed to the organoleptic properties of cheese during ripening. This bacterium also interacted negatively with other bacteria in the ecosystem studied.
Significance and Impact of the Study: This is the first time that the impact of a Gram-negative bacterium on cheese microbial ecology and functionality has been described. 相似文献
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A two-year study of radium in the Suwannee River has shown that groundwater discharge, via springs, is a very important source
of radium both to the river and to offshore Gulf of Mexico waters. Dissolved radium is maintained within relatively narrow
limits in the river by uptake into suspended particles. In the estuary, dissolved radium versus salinity profiles show distinctive
nonconservative behavior with radium in significant excess of its linear mixing value at mid-salinities. Unlike the situation
in many other estuaries, however, desorption of radium from particles cannot account for most of the observed excess. Thus,
the anomalously high radium characteristic of much of the west Florida shelf apparently does not have a riverine source. Direct
effusion of high-radium groundwater into these coastal waters is thought to be the major supplier of radium, and perhaps other
elements as well. 相似文献
3.
Pawinee Deetae Henry-Eric Spinnler Pascal Bonnarme Sandra Helinck 《Applied microbiology and biotechnology》2009,82(1):169-177
The growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp., some common but rarely mentioned cheese bacteria, were investigated in a cheese model deacidified by Debaryomyces hansenii during the ripening process. Our results show that these bacteria had distinct growth and cheese flavour production patterns
during the ripening process. P. vulgaris had the greatest capacity to produce not only the widest variety but also the highest quantities of volatile compounds with
low olfactive thresholds, e.g. volatile sulphur compounds and branched-chain alcohols. Such compounds produced by P. vulgaris increased after 21 days of ripening and reached a maximum at 41 days. The three bacteria studied exhibited various degrees
of caseinolytic, aminopeptidase and deaminase activities. Moreover, P. vulgaris had a greater capacity for hydrolysing casein and higher deaminase activity. Our results show that P. vulgaris, a Gram-negative bacterium naturally present on the surface of ripened cheeses, could produce high concentrations of flavour
compounds from amino acid degradation during the ripening process. Its flavouring role in cheese cannot be neglected. Moreover,
it could be a useful organism for producing natural flavours as dairy ingredients. 相似文献
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Deetae P Bonnarme P Spinnler HE Helinck S 《Applied microbiology and biotechnology》2007,76(5):1161-1171
Twelve bacterial strains belonging to eight taxonomic groups: Brevibacterium linens, Microbacterium foliorum, Arthrobacter arilaitensis, Staphylococcus cohnii, Staphylococcus equorum, Brachybacterium sp., Proteus vulgaris and Psychrobacter sp., isolated from different surface-ripened French cheeses, were investigated for their abilities to generate volatile aroma
compounds. Out of 104 volatile compounds, 54 volatile compounds (identified using dynamic headspace technique coupled with
gas chromatography-mass spectrometry [GC-MS]) appeared to be produced by the different bacteria on a casamino acid medium.
Four out of eight species used in this study: B. linens, M. foliorum, P. vulgaris and Psychrobacter sp. showed a high flavouring potential. Among these four bacterial species, P. vulgaris had the greatest capacity to produce not only the widest varieties but also the highest quantities of volatile compounds
having low olfactive thresholds such as sulphur compounds. Branched aldehydes, alcohols and esters were produced in large
amounts by P. vulgaris and Psychrobacter sp. showing their capacity to breakdown the branched amino acids. This investigation shows that some common but rarely mentioned
bacteria present on the surface of ripened cheeses could play a major role in cheese flavour formation and could be used to
produce cheese flavours. 相似文献
5.
A two-year study of radium in the Suwannee River has shown that groundwater discharge, via springs, is a very important source of radium both to the river and to offshore Gulf of Mexico waters. Dissolved radium is maintained within relatively narrow limits in the river by uptake into suspended particles. In the estuary, dissolved radium versus salinity profiles show distinctive nonconservative behavior with radium in significant excess of its linear mixing value at mid-salinities. Unlike the situation in many other estuaries, however, desorption of radium from particles cannot account for most of the observed excess. Thus, the anomalously high radium characteristic of much of the west Florida shelf apparently does not have a riverine source. Direct effusion of high-radium groundwater into these coastal waters is thought to be the major supplier of radium, and perhaps other elements as well. 相似文献
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