Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains

Marilley, Laurent; Casey, Michael G.

doi:10.1016/s0168-1605(03)00304-0

Cited by 363 publications

(322 citation statements)

References 173 publications

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“…In micro-organisms, the catabolism of amino acids has been analyzed in detail and is initiated by aminotransferases forming 2-ketoacids that serve as substrates for three biochemical reactions: (i) oxidative decarboxylation to carboxylic acids, (ii) decarboxylation to aldehydes, and (iii) reduction to 2-hydroxyacids (Figure 9a) (Marilley and Casey, 2004). Compounds derived from leucine such as 3-methylbutanal, 3-methylbutanol and 3-methylbutanoic acid, as well as phenylacetaldehyde and 2-phenylethanol formed from phenylalanine, are abundant in various fruits such as strawberry, tomato and grape varieties (Aubert et al, 2005).…”

Section: Amino Acid-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

938

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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Section: Amino Acid-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

938

704

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“…Similar to many other internally bacterial ripened cheeses, Cheddar must be stored at low temperature (5-13°C) for months and sometimes years to attain desired flavor and body attributes. During this period, microorganisms and enzymes trapped in the cheese matrix act on curd substrates in a manner that is heavily dictated by the curd microenvironment (e.g., cheese pH, water activity, salt content, redox potential, and temperature), producing a heterogeneous mixture of volatile and nonvolatile flavor and aroma compounds that eventually confer mature cheese flavor (Fox et al, 1993;Fox and Wallace, 1997;Marilley and Casey, 2004;Smit et al, 2005;Ardö, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Given the causal role of LAB in cheese flavor development, research to define the biochemical basis for flavor changes in cheese has logically focused on the microbiology and physiology of species present in cheese (for reviews, see Beresford et al, 2001;Marilley and Casey, 2004;Smit et al, 2005;Ardö, 2006;Broadbent and Steele, 2007;Cogan et al, 2007;Drake, 2007). Those efforts have identified several important biochemical and chemical processes that occur during maturation, and demonstrated that starters, adjuncts, and NSLAB can have an intimate role in those processes.…”

Section: Introductionmentioning

confidence: 99%

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

Broadbent

Brighton

McMahon

et al. 2013

Journal of Dairy Science

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Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat content on population dynamics of starter bacteria and NSLAB over 9 mo of aging. Duplicate vats of full fat, 50% reduced-fat, and low-fat (containing <6% fat) Cheddar cheeses were manufactured at 3 different locations with a single-strain Lactococcus lactis starter culture using standardized procedures. Cheeses were ripened at 8°C and sampled periodically for microbiological attributes. Microbiological counts indicated that initial populations of nonstarter bacteria were much lower in full-fat compared with low-fat cheeses made at all 3 sites, and starter viability also declined at a more rapid rate during ripening in full-fat compared with 50% reduced-fat and low-fat cheeses. Denaturing gradient gel electrophoresis of cheese bacteria showed that the NSLAB fraction of all cheeses was dominated by Lactobacillus curvatus, but a few other species of bacteria were sporadically detected. Thus, changes in fat level were correlated with populations of different bacteria, but did not appear to alter the predominant types of bacteria in the cheese.

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“…Information is already available on the ability of pure cultures of several cheeseripening yeasts and bacteria [3,8,9] or lactic acid bacteria (LAB) [37] to produce aroma compounds, and various metabolic pathways leading to the generation of these compounds have been suggested [26]. However, the precise contribution of each microorganism to cheese aroma compound production in association with other microorganisms of the cheese ecosystem still remains unclear.…”

Section: Introductionmentioning

confidence: 99%

Contribution of several cheese-ripening microbial associations to aroma compound production

Arfi

Leclercq-Perlat

Baucher

et al. 2004

Lait

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-The aromatic potential of various cocultures of yeasts, Brevibacterium linens and lactic acid bacteria (LAB) was studied in cheese-based medium. Three yeasts (Debaryomyces hansenii, Geotrichum candidum and Kluyveromyces lactis) were cultivated in association with B. linens, in the presence or in the absence of LAB -added as the commercial lactic acid starter Flora Danica ® . Various parameters were analysed such as aroma compound production, the growth of each microorganism and lactose/lactate degradation. All tested yeasts could grow in all the associations regardless of the presence or the absence of LAB. LAB enhanced the growth of B. linens in D. hansenii associations, but they reduced B. linens' growth when associated with K. lactis. When cultivated alone, LAB produced very few aroma compounds and in lesser amount than the yeast-B. linens associations. In pure cultures of LAB, ethanol was the major volatile compound, and only scanty amounts of other volatile compounds were produced. The K. lactis-B. linens association exhibited the most diversified aroma compound profile with high quantities of S-methyl thioacetate and ethyl acetate. LAB promoted the synthesis of volatile sulphur compounds in this association.

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Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains

Cited by 363 publications

References 173 publications

Biosynthesis of plant‐derived flavor compounds

Biosynthesis of plant‐derived flavor compounds

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

Contribution of several cheese-ripening microbial associations to aroma compound production

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