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Appl Microbiol Biotechnol

Title:		Lactobacillus and Leuconostoc volatilomes in cheese conditions
Author(s):		Pogacic T; Maillard MB; Leclerc A; Herve C; Chuat V; Valence F; Thierry A;
Address:		"INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, 65 rue de Saint Brieuc, 35000, Rennes, France. tomislav.pogacic@outlook.com. AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, 65 rue de Saint Brieuc, 35000, Rennes, France. tomislav.pogacic@outlook.com. Dairy Farm-Hanne Storm Brems, Sinebjergvej 49, 5600, Faaborg, Denmark. tomislav.pogacic@outlook.com. INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, 65 rue de Saint Brieuc, 35000, Rennes, France. AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, 65 rue de Saint Brieuc, 35000, Rennes, France. Laboratoires Standa, F-14000, Caen, France. INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, 65 rue de Saint Brieuc, 35000, Rennes, France. anne.thierry@rennes.inra.fr. AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, 65 rue de Saint Brieuc, 35000, Rennes, France. anne.thierry@rennes.inra.fr"
Journal Title:		Appl Microbiol Biotechnol
Year:		2016
Volume:		20151219
Issue:		5
Page Number:		2335 - 2346
DOI:		10.1007/s00253-015-7227-4
ISSN/ISBN:		1432-0614 (Electronic) 0175-7598 (Linking)
Abstract:		"New strains are desirable to diversify flavour of fermented dairy products. The objective of this study was to evaluate the potential of Leuconostoc spp. and Lactobacillus spp. in the production of aroma compounds by metabolic fingerprints of volatiles. Eighteen strains, including five Lactobacillus species (Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus sakei) and three Leuconostoc species (Leuconostoc citreum, Leuconostoc lactis, and Leuconostoc mesenteroides) were incubated for 5 weeks in a curd-based slurry medium under conditions mimicking cheese ripening. Populations were enumerated and volatile compounds were analysed by headspace trap gas chromatography-mass spectrometry (GC-MS). A metabolomics approach followed by multivariate statistical analysis was applied for data processing and analysis. In total, 12 alcohols, 10 aldehydes, 7 esters, 11 ketones, 5 acids and 2 sulphur compounds were identified. Very large differences in concentration of volatile compounds between the highest producing strains and the control medium were observed in particular for diacetyl, 2-butanol, ethyl acetate, 3-methylbutanol, 3-methylbutanoic acid and 2-methylbutanoic acid. Some of the characterized strains demonstrated an interesting aromatizing potential to be used as adjunct culture"
Keywords:		"Bacterial Load Cheese/*microbiology Culture Media/chemistry Lactobacillus/*chemistry/growth & development Leuconostoc/*chemistry/growth & development Metabolomics Models, Biological Volatile Organic Compounds/*analysis Adjunct culture Aroma compounds Chee;"
Notes:		"MedlinePogacic, Tomislav Maillard, Marie-Bernadette Leclerc, Aurelie Herve, Christophe Chuat, Victoria Valence, Florence Thierry, Anne eng Research Support, Non-U.S. Gov't Germany 2015/12/22 Appl Microbiol Biotechnol. 2016 Mar; 100(5):2335-46. doi: 10.1007/s00253-015-7227-4. Epub 2015 Dec 19"