Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses |
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Authors: | Pawinee Deetae Pascal Bonnarme Henry E Spinnler Sandra Helinck |
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Institution: | (1) UMR782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech-INRA, 78850 Thiverval-Grignon, France |
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Abstract: | 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. |
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Keywords: | Flavour compounds Ripened cheese Bacteria Sulphur compounds Proteus vulgaris Psychrobacter sp |
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