2021
DOI: 10.1021/acs.jafc.1c01634
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Abstract: The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with Lactococcus (L.) lactis, Lactiplantibacillus (L.) plantarum, and Propionibacterium (P.) freudenreichii. A standard (Std) cheese was compared with three variants of technological itineraries: a shorter salting time (7 h vs 10 h, Salt7h), a shorter stirring time (15 min vs 30 … Show more

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Cited by 8 publications
(2 citation statements)
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“…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%
See 1 more Smart Citation
“…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%