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J Dairy Sci

Title:		The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese
Author(s):		Dugat-Bony E; Sarthou AS; Perello MC; de Revel G; Bonnarme P; Helinck S;
Address:		"Unite Mixte de Recherche, Genie et Microbiologie des Procedes Alimentaires, AgroParisTech, INRA, Universite Paris-Saclay, 78850, Thiverval-Grignon, France. Institut des Sciences de la Vigne et du Vin, Unite de recherche OEnologie, University of Bordeaux, F-33882 Villenave d'Ornon, France; INRA, Institut des Sciences de la Vigne et du Vin, USC 1366 OEnologie, University of Bordeaux, F-33882 Villenave d'Ornon, France. Unite Mixte de Recherche, Genie et Microbiologie des Procedes Alimentaires, AgroParisTech, INRA, Universite Paris-Saclay, 78850, Thiverval-Grignon, France. Electronic address: sandra.helinck@agroparistech.fr"
Journal Title:		J Dairy Sci
Year:		2016
Volume:		20160204
Issue:		4
Page Number:		2502 - 2511
DOI:		10.3168/jds.2015-10502
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"Many health authorities have targeted salt reduction in food products as a means to reduce dietary sodium intake due to the harmful effects associated with its excessive consumption. In the present work, we evaluated the effect of reducing sodium chloride (NaCl) content on the microbiological and biochemical characteristics of an experimental surface-ripened cheese. A control cheese (1.8% NaCl) and a cheese with a reduced NaCl content (1.3% NaCl) were sampled weekly over a period of 27d. Reducing NaCl content induced microbial perturbations such as the lesser development of the yeast Debaryomyces hansenii and the greater development of the gram-negative bacterium Hafnia alvei. This was accompanied by changes in proteolytic kinetics and in profiles of volatile aroma compounds and biogenic amine production. Finally, the development of the spoilage microorganism Pseudomonas fragi was significantly higher in the cheese with a reduced salt content"
Keywords:		"Animals Biogenic Amines/analysis Cheese/analysis/*microbiology Kinetics Proteolysis Pseudomonas fragi/*drug effects/growth & development Sodium Chloride/*chemistry Sodium Chloride, Dietary/*pharmacology Volatile Organic Compounds/analysis aroma compound b;"
Notes:		"MedlineDugat-Bony, E Sarthou, A-S Perello, M-C de Revel, G Bonnarme, P Helinck, S eng Research Support, Non-U.S. Gov't 2016/02/09 J Dairy Sci. 2016 Apr; 99(4):2502-2511. doi: 10.3168/jds.2015-10502. Epub 2016 Feb 4"