Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

Zheng, Xiaochun; Ge, Zhengkai; Lin, Ke-Chih; Zhang, Dandan; Chen, Yu; Xiao, Jing; Wang, Bin; Shi, Xianming

doi:10.1016/j.idairyj.2020.104878

Cited by 20 publications

(20 citation statements)

References 48 publications

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“…This shows that non-probiotic samples can be characterized more by the fatty aroma. As per literature data, 2-octanol was found during cheese fermentation [22], while 2,4-heptadienal was associated with milk during fermentation [23,24].…”

Section: Discrimination Of Probiotic Strains Based On Their Aroma Comsupporting

confidence: 72%

“…In the 0th hour, however, sensor 626.15-1A could be assigned to the presence of compounds of methyl propanoate (fruity, rum, ethereal aroma), 1-propanol, 2-methyl-(alcoholic, bitter, chemical, glue, leek, licorice, solvent, winey aroma), 999.26-2A to the presence of decane (alkane, fruity, fusel, sweet aroma), heptan-2-ol (acrid, fruity, pungent, Roquefort cheese aroma). Heptan-2-ol was assigned previously as a constituent of milk [24,31] and cheese [22,28] and 1-propanol-2-methyl was also associated with milk during fermentation [27]. Sensor 789.85-2A could be associated with the presence of 1,4 dioxane.…”

Section: Discrimination Of Probiotic Strains Based On Their Aroma Commentioning

confidence: 89%

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Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Kovács

Bodor

Zaukuu

et al. 2020

Foods

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Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument capable of non-invasive volatile measurements of foods. In our study, we applied the e-nose to differentiate probiotic, moderately probiotic, and non-probiotic Lactobacillus bacteria strains at different fermentation time points (0th, 4th, and 11th) of milk fermentation. The pH of the changing milk medium was monitored with their corresponding increase in microbial cell counts. An e-nose with two gas chromatographic columns was used to develop classification models for the different bacteria groups and time points and to monitor the formation of the aromatic compounds during the fermentation process. Results of the e-nose showed good classification accuracy of the different bacteria groups at the 0th (74.44% for column 1 and 82.78% for column 2), the 4th (89.44% for column 1 and 92.22% for column 2), and the 11th (81.67% for column 1 and 81.67% for column 2) hour of fermentation. The loading vectors of the classification models showed the importance of some specific aroma compounds formed during the fermentation. Results show that aroma monitoring of the fermentation process with the e-nose is a promising and reliable analytical method for the rapid classification of bacteria strains according to their probiotic activity and for the monitoring of aroma changes during the fermentation process.

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Section: Discrimination Of Probiotic Strains Based On Their Aroma Comsupporting

confidence: 72%

Section: Discrimination Of Probiotic Strains Based On Their Aroma Commentioning

confidence: 89%

Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Kovács

Bodor

Zaukuu

et al. 2020

Foods

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“…The presence and quantitative content of pathogenic microorganisms, viruses, and inflammation products in the sample considerably change the composition of the gases excreted from the biosample [ 68 , 69 , 70 , 71 ]. Consequently, the inclusion of parameters A i/j in the initial data matrix allows taking into account the presence or increase in the concentration of individual substances in the gas phase more comprehensively when constructing the classification model.…”

Section: Discussionmentioning

confidence: 99%

Portable Electronic Nose for Analyzing the Smell of Nasal Secretions in Calves: Toward Noninvasive Diagnosis of Infectious Bronchopneumonia

Кучменко

Шуба

Умарханов

et al. 2021

Veterinary Sciences

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The paper demonstrates a new approach to identify healthy calves (“healthy”) and naturally occurring infectious bronchopneumonia (“sick”) calves by analysis of the gaseous phase over nasal secretions using 16 piezoelectric sensors in two portable devices. Samples of nasal secretions were obtained from 50 red-motley Holstein calves aged 14–42 days. Calves were subjected to rectal temperature measurements, clinical score according to the Wisconsin respiratory scoring chart, thoracic auscultation, and radiography (Carestream DR, New York, USA). Of the 50 calves, we included samples from 40 (20 “healthy” and 20 “sick”) in the training sample. The remaining ten calves (five “healthy” and five “sick”) were included in the test sample. It was possible to divide calves into “healthy” and “sick” groups according to the output data of the sensor arrays (maximum sensor signals and calculated parameters Ai/j) using the principal component linear discriminant analysis (PCA–LDA) with an accuracy of 100%. The adequacy of the PCA–LDA model was verified on a test sample. It was found that data of sensors with films of carbon nanotubes, zirconium nitrate, hydroxyapatite, methyl orange, bromocresol green, and Triton X-100 had the most significance for dividing samples into groups. The differences in the composition of the gaseous phase over the samples of nasal secretions for such a classification could be explained by the appearance or change in the concentrations of ketones, alcohols, organic carboxylic acids, aldehydes, amines, including cyclic amines or those with a branched hydrocarbon chain.

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“…Volatile aromatic compounds were extracted with an aging DVB/CAR/PDMS fiber (50/30 μm; Agilent Technologies, Palo Alto, CA, United States). The SPME fiber was first desorbed for 5 min in the injection port at 230°C before use to reduce the carryover from the previous analysis, after which the SPME needle was introduced into the septum in the vial cap, and the fibers were exposed to the headspace for 40 min at 40°C to extract volatile compounds ( Li et al, 2020 ; Zheng et al, 2020 ).…”

Section: Methodsmentioning

confidence: 99%

“…The Kazakhs, one of the primary minority nationalities in Xinjiang of China, produce Kazak cheeses with a unique craftsmanship ( Zheng et al, 2018b ). Kazak cheese is prepared from raw cow’s milk without adding an exogenous lactic acid bacteria (LAB) starter during the traditional production process, which can be identified with several stages: boiling, milk fermentation in goatskin bags, dehydration, shaping, and after-ripening ( Zheng et al, 2018b , 2020 ). Furthermore, milk is believed to contain a large number of microorganisms, such as Lactococcus , Staphylococcus , Corynebacterium , Brevibacterium , Clostridiisalibacter , Saccharomyces , Trichosporon , and Kluyveromyces ( Sun et al, 2014 ; Ryssel et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

Xiao

Chen

et al. 2020

Front. Microbiol.

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To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic acid starter without adding yeast was used as control named LrC. The results showed that the texture of cheese added with yeasts were more brittle. K. marxianus A2 contributed to the formation of free amino acids and organic acids, especially glutamate and lactic acid. Moreover, K. marxianus A2 provides cheese with onion, oily, and floral aromas. Furthermore, P. kudriavzevii A11 promotes a strong brandy, herbaceous, and onion flavor. Although no significant aroma change was observed in PfC, it promoted the production of acetic acid, isoamyl acetate, and phenethyl acetate. These results indicate that yeasts are important auxiliary starters for cheese production.

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Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

Cited by 20 publications

References 48 publications

Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Portable Electronic Nose for Analyzing the Smell of Nasal Secretions in Calves: Toward Noninvasive Diagnosis of Infectious Bronchopneumonia

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

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