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Int J Food Microbiol

Title:		"Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses"
Author(s):		Caron T; Piver ML; Peron AC; Lieben P; Lavigne R; Brunel S; Roueyre D; Place M; Bonnarme P; Giraud T; Branca A; Landaud S; Chassard C;
Address:		"Ecologie Systematique Evolution, Universite Paris-Saclay, CNRS, AgroParisTech, 91400 Orsay, France; Laboratoire Interprofessionnel de Production - SAS L.I.P., 34 rue de Salers, 15 000 Aurillac, France. Electronic address: thibaultcaron864@gmail.com. Laboratoire Interprofessionnel de Production - SAS L.I.P., 34 rue de Salers, 15 000 Aurillac, France. Universite Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France. Universite Clermont Auvergne, INRAE, Vetagro Sup, UMRF, 20 Cote de Reyne, 15000 Aurillac, France. Ecologie Systematique Evolution, Universite Paris-Saclay, CNRS, AgroParisTech, 91400 Orsay, France"
Journal Title:		Int J Food Microbiol
Year:		2021
Volume:		20210327
Issue:
Page Number:		109174 -
DOI:		10.1016/j.ijfoodmicro.2021.109174
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four genetically differentiated populations, two of which were independently domesticated for blue cheese-making, with the other two populations thriving in other environments. Most blue cheeses are made with strains from a single P. roqueforti population, whereas Roquefort cheeses are inoculated with strains from a second population. We made blue cheeses in accordance with the production specifications for Roquefort-type cheeses, inoculating each cheese with a single P. roqueforti strain, using a total of three strains from each of the four populations. We investigated differences between the cheeses made with the strains from the four P. roqueforti populations, in terms of the induced flora, the proportion of blue color, water activity and the identity and abundance of aqueous and organic metabolites as proxies for proteolysis and lipolysis as well as volatile compounds responsible for flavor and aroma. We found that the population-of-origin of the P. roqueforti strains used for inoculation had a minor impact on bacterial diversity and no effect on the abundance of the main microorganism. The cheeses produced with P. roqueforti strains from cheese populations had a higher percentage of blue area and a higher abundance of the volatile compounds typical of blue cheeses, such as methyl ketones and secondary alcohols. In particular, the Roquefort strains produced higher amounts of these aromatic compounds, partly due to more efficient proteolysis and lipolysis. The Roquefort strains also led to cheeses with a lower water availability, an important feature for preventing spoilage in blue cheeses, which is subject to controls for the sale of Roquefort cheese. The typical appearance and flavors of blue cheeses thus result from human selection on P. roqueforti, leading to the acquisition of specific features by the two cheese populations. These findings have important implications for our understanding of adaptation and domestication, and for cheese improvement"
Keywords:		*Cheese/analysis/microbiology Flavoring Agents *Food Microbiology Humans Odorants *Penicillium/metabolism Domestication Fungi Penicillium Roquefort cheese Volatile compounds;
Notes:		"MedlineCaron, Thibault Piver, Melanie Le Peron, Anne-Claire Lieben, Pascale Lavigne, Rene Brunel, Sammy Roueyre, Daniel Place, Michel Bonnarme, Pascal Giraud, Tatiana Branca, Antoine Landaud, Sophie Chassard, Christophe eng Netherlands 2021/06/10 Int J Food Microbiol. 2021 Sep 16; 354:109174. doi: 10.1016/j.ijfoodmicro.2021.109174. Epub 2021 Mar 27"