Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools

Balthazar, Celso F.; Guimarães, Jonas T.; Rocha, Ramon S.; Neto, Roberto P.C.; Esmerino, Erick A.; Silva, Hugo L.A.; Filho, Elenilson G. Alves; Pimentel, Tatiana Colombo; Rodrigues, Suelí; Brito, Edyr S.; Tavares, Maria Inês B.; Silva, Márcia Cristina; Raices, Renata S.L.; Freitas, Mônica Q.; Granato, Daniel; Cruz, Adriano G.

doi:10.1016/j.idairyj.2021.104992

Cited by 6 publications

(2 citation statements)

References 31 publications

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“…In LAB, milk proteins are degraded into peptides by cell-envelope proteases (CEP) and then further degraded into smaller peptides and amino acids by transport systems and peptidases [ 71 ]. In Prato cheeses, the His, Tyr, and Phe contents were increased using arginine and yeast extract [ 72 ]. Amino acids can undergo decarboxylation or deamination to form volatile compounds (amines, carboxylic acids, and ammonia) and can be converted into α-keto acids and then α-ketoglutarate, finally producing glutamic acid [ 16 ].…”

Section: Resultsmentioning

confidence: 99%

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Wang

et al. 2022

Foods

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Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.

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Section: Resultsmentioning

confidence: 99%

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Wang

et al. 2022

Foods

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“…It is a famous and typical Brazilian cheese, comprising more than 20% of all cheese processed and marketed in the country (Balthazar et al . 2021). Prato cheese is processed using heat‐treated milk due to legislative requirements and to ensure safety.…”

Section: Introductionmentioning

confidence: 99%

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

Delorme

Pimentel

Freitas³

et al. 2021

Int J of Dairy Tech

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Brazilian consumers' innovativeness and motivation to eat new foods were evaluated using a new scale and conventional or UV‐C‐treated sliced Prato cheeses with or without a labelled claim in the package. The proposed scale (16 statements) showed discriminant (heterotrait–monotrait ratio values <0.85) and convergent (average variance extracted >0.6) validity and adequate reliability (composite reliability >0.8). Consumers (n = 395) tend to show neophilic attitudes and innovativeness towards new foods or familiar foods with new ingredients if new sensory characteristics and quality assurance were provided. It is found that the highest acceptance, purchase intention and perceived safety and quality can be achieved with UV‐C‐treated cheese with labelled claim.

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Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools

Cited by 6 publications

References 31 publications

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

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