| Title: | Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC-IMS |
| Author(s): | Ruiz MJ; Salatti-Dorado JA; Cardador MJ; Frizzo L; Jordano R; Arce L; Medina LM; |
| Address: | "Laboratory of Food Analysis 'Rodolfo Oscar Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina. Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain. Food Science and Technology Department, International Agrifood Campus of Excellence, Charles Darwin Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC-IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time" |
| Keywords: | Gc-ims Voc artisan cheese lactic acid bacteria volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINERuiz, Maria J Salatti-Dorado, Jose A Cardador, Maria J Frizzo, Laureano Jordano, Rafael Arce, Lourdes Medina, Luis M eng Switzerland 2023/01/22 Foods. 2023 Jan 13; 12(2):372. doi: 10.3390/foods12020372" |
