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Exp Appl Acarol

Title:		Mite secretions from three traditional mite-ripened cheese types: are ripened French cheeses flavored by the mites (Acari: Astigmata)?
Author(s):		Shimizu N; BM OC; Hiruta SF; Hagino W; Shimano S;
Address:		"Faculty of Bioenvironmental Science, Kyoto University of Advanced Science, 1-1 Nanjo, Sogabe, Kameoka, 621-8555, Japan. Department of Ecology and Evolutionary Biology, Museum of Zoology, Research Museums Center, 3600 Varsity Drive, Ann Arbor, 48108-2228, USA. The Mt. Fuji Institute for Nature and Biology, Showa University, Kamiyoshida, Fujiyoshida-shi, Yamanashi, 403-0005, Japan. Center for Molecular Biodiversity Research, National Museum of Nature and Science, 4-1-1 Amakubo, Tsukuba, Ibaraki, 305-0005, Japan. Department of Bioresources Engineering, National Institute of Technology, Okinawa College, 905 Henoko, Nago, Okinawa, 905-2192, Japan. Science Research Center, Hosei University, 2-17-1 Fujimi, Chiyoda-ku, Tokyo, 102-8160, Japan. sim@hosei.ac.jp"
Journal Title:		Exp Appl Acarol
Year:		2022
Volume:		20220819
Issue:		4
Page Number:		309 - 323
DOI:		10.1007/s10493-022-00734-7
ISSN/ISBN:		1572-9702 (Electronic) 0168-8162 (Linking)
Abstract:		"The opisthonotal glands of Astigmata contain monoterpenes, aromatics, aliphatics, and other volatile compounds; some of these compounds act as pheromones and have antifungal effects. This study analyzed volatile compounds secreted by mites on three traditional mite-ripened cheeses from producers (Milbenkase from Germany, Mimolette and Artisou from France). The mites obtained from various traditional ripened French cheeses (Mimolette, Laguiole, Salers, and Cantal vieux) from stores were also investigated. The gas chromatography (GC) profiles of all their hexane extracts, except the Cantal vieux one, showed almost no differences and were identical to that of Tyrolichus casei Oudemans except for trace components. Based on the GC results, the mites of Cantal vieux were identified as Acarus siro L. For the Artisou and Cantal vieux, not studied before, the influence of the mite secretions on their characteristics was investigated by analyzing the headspace volatiles from the cheeses. According to the results, neral secreted from T. casei is the main compound responsible for the lemon-like flavor of the mite-ripened cheeses, which is, hence, due to a component of the mite secretions rather than the fermentation of the cheese itself. Moreover, the compounds secreted by the mites are not directly added to the cheese through ripening as they were not detected in the odors of the Artisou and Cantal vieux after the mites were removed. However, the consumers of the Artisou usually eat also the cheese rind, and thus, can enjoy its lemon-like flavor fully"
Keywords:		Animals *Cheese/analysis Fermentation *Mites Monoterpenes/analysis Odorants/analysis Astigmata Cheesemaking Gas chromatography-mass spectrometry Headspace volatile Opisthonotal gland;
Notes:		"MedlineShimizu, Nobuhiro OConnor, Barry M Hiruta, Shimpei F Hagino, Wataru Shimano, Satoshi eng 18K05468/Japan Society for the Promotion of Science/ 18K06392/Japan Society for the Promotion of Science/ Netherlands 2022/08/20 Exp Appl Acarol. 2022 Aug; 87(4):309-323. doi: 10.1007/s10493-022-00734-7. Epub 2022 Aug 19"