Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Cao, Wenfan; Aubert, Julie; Maillard, Marie-Bernadette; Boissel, Françoise; Leduc, Arlette; Thomas, Jean; Deutsch, Stéphanie-Marie; Camier, Bénédicte; Kerjouh, Ali; Parayre, Sandrine; Harel-Oger, Marielle; Garric, Gilles; Thierry, Anne; Falentin, Hélène

doi:10.1021/acs.jafc.1c01634

Cited by 9 publications

(12 citation statements)

References 49 publications

(84 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The same correlation was observed for OA profile-hard cheese contained low amounts of OA, while semi-hard and soft cheeses were rich in organic acids, suggesting the intensive metabolic processes of LAB genera presented there (Figure 2). Concentrations of lactate, acetate, propionate, butyrate, succinate and citrate were similar to values, estimated for cheeses of the same stages of ripening [53]. Lactate and acetate were the major products of fermentation followed by succinate and citrate, the latter was regarded as a substrate for succinate production by lactobacilli [54,55].…”

Section: Discussionsupporting

confidence: 81%

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

Kochetkova,

Grabarnik,

Klyukina

et al. 2023

Fermentation

View full text Add to dashboard Cite

In this study, we used culture-independent analysis based on 16S rRNA gene amplicons and metagenomics to explore in depth the microbial communities and their metabolic capabilities of artisanal brine cheeses made in the North Caucasus. Additionally, analysis of organic acid profiles was carried out for cheese characterization. Twelve cheese samples (designated as 05SR–16SR) from various artisanal producers were taken from five different villages located in Northern Ossetia–Alania (Russia). These cheeses were made using methods based on cultural traditions inherited from previous generations and prepared using a relatively uncontrolled fermentation process. The microbial diversity of Caucasus artisanal cheeses was studied for the first time. The results showed a diverse composition in all cheeses, with Bacillota (synonym Firmicutes) (9.1–99.3%) or Pseudomonadota (synonym Proteobacteria) (0.2–89.2%) prevalence. The microbial communities of the majority of the studied cheeses were dominated by lactic acid bacteria (LAB) genera, like Lactococcus (10.3–77.1% in 07SR, 09SR, 10SR, 11SR, 13SR, 15SR, 16SR), Lactobacillus (54.6% in 09SR), Streptococcus (13.9–93.9% in 11SR, 13SR, 14SR, 15SR), Lactiplantibacillus (13.4–30.6% in 16SR and 07SR) and Lentilactobacillus (5.9–14.2% in 09SR, 10SR and 13SR). Halophilic lactic acid bacteria belonging to the Tetragenococcus genus accounted for 7.9–18.6% in 05SR and 06SR microbiomes. A distinctive feature of Ossetia cheese microbiomes was the large variety of halophilic proteobacteria, and in some cheeses they prevailed, e.g., Chromohalobacter (63–76.5% in 05SR and 06SR), Psychrobacter (10–47.1% in 08SR, 11SR, 12SR), Halomonas (2.9–33.5% in 06SR, 08SR, 11SR and 12SR), Marinobacter (41.9% in 12SR) or Idiomarina (2.9–14.4% in 06SR, 08SR and 11SR samples). Analysis of the genomes assembled from metagenomes of three cheeses with different bacterial composition revealed the presence of genes encoding a variety of enzymes, involved in milk sugar, proteins and lipid metabolism in genomes affiliated with LAB, as well as genes responsible for beneficial bioamine and bacteriocin synthesis. Also, most of the LAB did not contain antibiotic resistance genes, which makes them potential probiotics, so highly demanded nowadays. Analysis of the genomes related to halophilic proteobacteria revealed that they are not involved in milk fermentation; however, the search for “useful” genes responsible for the synthesis of beneficial products/metabolites was partially positive. In addition, it has been shown that some halophiles may be involved in the synthesis of inappropriate bioactive components. The results obtained by culture-independent analyses confirm the importance of using such techniques both to clarify the quality and health-promoting properties of the product, and to look for probiotic strains with specified unique properties. This study has shown that traditional dairy foods may be a source of such beneficial strains.

show abstract

Section: Discussionsupporting

confidence: 81%

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

Kochetkova,

Grabarnik,

Klyukina

et al. 2023

Fermentation

View full text Add to dashboard Cite

show abstract

“…The biochemical changes among diverse complex microbial communities involve the conversion of milk fat, carbohydrate, and protein to a very wide range of flavor compounds by three principal metabolic pathways, lipolysis, glycolysis, and proteolysis [ 68 ]. These pathways require several different enzymes that can be obtained from milk endogenous enzymes, clotting enzymes, and ripening microbial enzymes [ 69 ]. Cheeses produced from raw milk generally exhibit a more complex microbiota than cheeses made of pasteurized milk; as a consequence, a large quantity of aromatic compounds has been found in raw milk cheeses [ 70 ].…”

Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

“…Among the microorganisms found on the surface of cheeses, a small number have been evaluated for their ability to produce flavor compounds, especially bacteria belonging to the genus Arthrobacter . Several strains of A. arilaitensis isolated from French smear-ripened cheeses were used to study the production of volatile aroma compounds, and it was found that various volatile compounds, e.g., aldehydes, esters, ketones, alcohols, and sulfur compounds, were produced by two strains, A. arilaitensis Mu107 and A. arilaitensis Po102 [ 69 ]. In a comparison study in lab-produced cheese between a typical old-young starter and a defined starter consisting of fungi and bacterial strains, a strain isolated from German Tilsit cheese, A. nicotianae , was the most important in the development of a typical smell—a sulfury volatile flavor [ 41 ].…”

Section: Significance Of Arthrobacter Spp In the D...mentioning

confidence: 99%

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Sutthiwong

Lekavat

Dufossé

2023

Foods

View full text Add to dashboard Cite

Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.

show abstract

“…Its preparation includes the addition of Streptococcus thermophilus as a starter strain that reduces the pH and induces the growth of inoculated Lactobacillus helveticus (Baptista et al, 2018). The proteinases and peptidases produced by these lactobacilli play an important role in the breakdown of casein during cheese fermentation and ripening, contributing to the synergistic growth of the strains of S. thermophilus and L. helveticus (Hayaloglu, 2016) and allowing the development of the flavor (Cao et al, 2021). In addition, propionic fermentation is responsible for the holes inside the cheese through CO 2 production and its mild flavor (Hu, 2012;Fox and Guinee, 2013).…”

Section: Introductionmentioning

confidence: 99%

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Valdiviezo-Marcelo,

Arana-Torres,

Vega-Portalatino

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated with the lactic acid bacteria involved in its production, which in many cases are indigenous. Three artisanal Swiss-type cheeses of greatest preference in the market of Huaraz (Ancash) were selected. The main LAB were isolated and identified and their safety properties and technological potential for their application in new cheeses were verified in vitro and evaluated by consumers. Eleven strains were confirmed as LAB by Gram-positive and catalase-negative biochemical tests; according to 16S rDNA, seven strains belonged to Lacticaseibacillus paracasei (KQ3, EQ1, CQ1, YQ1, LQ2, GQ2 and TQ1), three strains to Lentilactobacillus parabuchneri (BQ2, OQ2 and RQ3), and one to Lactiplantibacillus sp. (QQ3). In safety assays, LAB did not exhibit gelatinase or hemolytic activities. In addition, L. paracasei KQ3, GQ2 and L. parabuchneri BQ2 effectively inhibited pathogens such as S. aureus, E. coli and L. monocytogenes. Antibiotic susceptibility was variable among strains. L. paracasei CQ1, EQ1, KQ3, TQ1 and Lactiplantibacillus sp. QQ3 showed high milk acidification capacity (0.16-1.44%) and reduced pH from 6.6 to 3.5 after 72 h of incubation. L. paracasei CQ1, Lactiplantibacillus sp. QQ3 and L. paracasei KQ3 showed the highest casein degradation zones (20.8-11.5 mm). All strains showed lipolytic activity, with Lactiplantibacillus sp. QQ3, L. paracasei CQ1 and L. parabuchneri BQ2 standing out with halos of 30.8-36.3 mm. Lactiplantibacillus sp. QQ3 and L. paracasei TQ1 showed ability to produce diacetyl. The best strains were tested in cheese production where L. paracasei CQ1 showed the best sensory qualities. Finally, the native BAL strains showed a high potential for the production of natural, safe and sensorially acceptable dairy products.

show abstract

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Cited by 9 publications

References 49 publications

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Contact Info

Product

Resources

About