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Int J Food Microbiol

Title:		Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses
Author(s):		Picon A; Lopez-Perez O; Torres E; Garde S; Nunez M;
Address:		"Departamento de Tecnologia de Alimentos, INIA, Carretera de La Coruna Km 7, Madrid 28040, Spain. Electronic address: apicon@inia.es. Departamento de Tecnologia de Alimentos, INIA, Carretera de La Coruna Km 7, Madrid 28040, Spain"
Journal Title:		Int J Food Microbiol
Year:		2019
Volume:		20190323
Issue:
Page Number:		8 - 22
DOI:		10.1016/j.ijfoodmicro.2019.03.011
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"In this study, a collection of 298 wild strains of lactic acid bacteria (LAB) isolated from raw goat milk cheeses, belonging to 8 genera and 24 species, was investigated for their ability to generate volatile compounds. Sensory evaluation showed that goat milk cultures of Leuconostoc and Lactococcus strains reached the highest scores for dairy odour attributes. Fifty six LAB strains with the highest sensory evaluation scores (one per each ten, or fraction, of those belonging to the same species) were selected for gas chromatography-mass spectrometry (GC-MS) analysis. A total of 34 volatile compounds (five carboxylic acids, eleven alcohols, six aldehydes, six ketones, one ester, and five miscellaneous compounds) were detected in lactic curds made with each one of 56 selected LAB strains. The number of volatile compounds in individual curds varied from 15 to 33 while the total abundance of volatile compounds in individual curds ranged from 1.98- to 17.50-fold the total abundance in uninoculated curd. Major differences in volatile generation were related to amino acid catabolism"
Keywords:		Alcohols/analysis Aldehydes/analysis Animals Cheese/*microbiology Esters/analysis Gas Chromatography-Mass Spectrometry Goats Ketones/analysis Lactobacillales/*metabolism Leuconostoc Odorants/analysis Volatile Organic Compounds/analysis/metabolism Autochth;
Notes:		"MedlinePicon, A Lopez-Perez, O Torres, E Garde, S Nunez, M eng Netherlands 2019/04/02 Int J Food Microbiol. 2019 Jun 16; 299:8-22. doi: 10.1016/j.ijfoodmicro.2019.03.011. Epub 2019 Mar 23"