Journal Article

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G), Deetae, Pawinee, Bonnarme, Pascal, Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Helinck, Sandra, Spinnler, Henry

2007

Overview

Twelve bacterial strains belonging to eight taxonomic groups: Brevibacterium linens, Microbacterium foliorum, Arthrobacter arilaitensis, Staphylococcus cohnii, Staphylococcus equorum, Brachybacterium sp., Proteus vulgaris and Psychrobacter sp., isolated from different surface-ripened French cheeses, were investigated for their abilities to generate volatile aroma compounds. Out of 104 volatile compounds, 54 volatile compounds (identified using dynamic headspace technique coupled with gas chromatography-mass spectrometry [GC-MS]) appeared to be produced by the different bacteria on a casamino acid medium. Four out of eight species used in this study: B. linens, M. foliorum, P. vulgaris and Psychrobacter sp. showed a high flavouring potential. Among these four bacterial species, P. vulgaris had the greatest capacity to produce not only the widest varieties but also the highest quantities of volatile compounds having low olfactive thresholds such as sulphur compounds. Branched aldehydes, alcohols and esters were produced in large amounts by P. vulgaris and Psychrobacter sp. showing their capacity to breakdown the branched amino acids. This investigation shows that some common but rarely mentioned bacteria present on the surface of ripened cheeses could play a major role in cheese flavour formation and could be used to produce cheese flavours.

• Publisher: Springer Verlag,HAL CCSD,Berlin/Heidelberg : Springer-Verlag,Springer,Springer Nature B.V
• Subject: Alcohols / Aldehydes / Aldehydes - metabolism / Amino Acids / Amino Acids - metabolism / analysis / Aroma compounds / Arthrobacter / Bacteria / Bacteria - classification / Bacteria - growth & development / Bacteria - isolation & purification / Bacteria - metabolism / Biological and medical sciences / Biotechnology / Brachybacterium / branched chain amino acids / Brevibacterium linens / casamino acids / Cheese / Cheese - analysis / Cheese - microbiology / Cheese flavor / cheeses / classification / Culture Media / Dairy products / Esters / Esters - metabolism / flavor / flavor compounds / Flavors / Food industries / Fundamental and applied biological sciences. Psychology / Gas chromatography / Gas Chromatography-Mass Spectrometry / growth & development / headspace analysis / Industrial Microbiology / isolation & purification / Ketones / Ketones - metabolism / Life Sciences / Mass spectrometry / Mass spectroscopy / metabolism / Microbacterium foliorum / Microbiology / Milk and cheese industries. Ice creams / odor compounds / Proteus vulgaris / Proteus vulgaris - classification / Proteus vulgaris - growth & development / Proteus vulgaris - isolation & purification / Proteus vulgaris - metabolism / Psychrobacter / Psychrobacter - classification / Psychrobacter - growth & development / Psychrobacter - isolation & purification / Psychrobacter - metabolism / Psychrobacter sp / Ripened cheese / Staphylococcus / Staphylococcus cohnii / Staphylococcus equorum / Strains (organisms) / sulfur / Sulfur Compounds / Sulfur Compounds - metabolism / Sulphur compounds / Transaminases / Transaminases - metabolism / Volatile compounds / Volatilization