Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese
Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese
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DOI：
10.1051/lait:2004036
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发表时间：
2005-01-01
期刊：
影响因子：
--
通讯作者：
Lortal, S
中科院分区：
文献类型：
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作者：
Thierry, A;Maillard, MB;Lortal, S
干酪风味是挥发性化合物的复杂混合物的结果，主要来源于干酪成熟过程中干酪微生物群对凝乳组分的酶促降解。指导奶酪风味的发展需要了解物种间和物种内对风味发展的贡献，即鉴定每种菌株产生的挥发性（风味）化合物。本研究的目的是确定瑞士奶酪中产生的挥发性化合物丙酸杆菌freudenreichii，这种类型的奶酪的特征风味的发展所必需的物种之一。比较了从小规模（1/100）瑞士奶酪（含或不含费氏丙酸杆菌）中获得的化合物的挥发性特征（测试了三种菌株，与三种嗜热乳酸发酵剂，即十二种奶酪，一式两份生产）。中性挥发性化合物，动态顶空提取，游离脂肪酸，采用气相色谱-质谱法进行了鉴定。在丙酸杆菌（PAB）存在的情况下，所有羧酸和58种中性化合物中的14种的浓度显着更高。测试的三种PAB菌株产生相同的挥发性化合物，但观察到的定量差异是菌株依赖性的。丙酸和四个丙酸酯仅在PAB的存在下被检测到。此外，与PAB奶酪含有两到三倍的水平较高的游离脂肪酸来自脂解和五到五十倍的水平较高的支链化合物来自异亮氨酸catenase（2-甲基丁醛，2-甲基丁醇和2-甲基丁酸）和亮氨酸catenase（3-甲基丁酸）。乳酸启动剂诱导的一些化合物的浓度显着变化产生的PAB，如甲基丁酸和游离脂肪酸，分别由2.0和1.4，作为一个功能的乳酸杆菌菌株。PAB菌株影响各种挥发性化合物的浓度，因此可能对瑞士奶酪风味的形成有不同的贡献。
Cheese flavour is the result of a complex mixture of volatile compounds, originating mainly from the enzymatic degradation of curd components by cheese microflora during cheese ripening. Directing cheese flavour development requires knowledge on inter- and intra-species contributions to flavour development, i.e. identification of the volatile (flavour) compounds produced by each strain. The aim of this study was to identify the volatile compounds produced in Swiss cheese by Propionibacterium freudenreichii, one of the species essential for the development of the characteristic flavour of this type of cheese. The volatile profile of compounds obtained from small-scale (1/100) Swiss cheeses, with or without P. freudenreichii, were compared (three strains tested, in association with three thermophilic lactic starters, i.e. twelve cheeses, manufactured in duplicate). Neutral volatile compounds, extracted by dynamic headspace, and free fatty acids were identified using gas chromatography-mass spectrometry. The concentrations of all carboxylic acids and 14 of 58 neutral compounds were significantly higher in the presence of propionibacteria (PAB). The three PAB strains tested produced the same volatile compounds, but observed quantitative differences were strain-dependent. Propionic acid and four propionate esters were detected only in the presence of PAB. Moreover, cheeses with PAB contained two- to three-fold higher levels of free fatty acids derived from lipolysis and five- to fifty-fold higher levels of branched-chain compounds derived from isoleucine catabolism (2-methylbutanal, 2-methylbutanol and 2-methylbutanoic acid) and from leucine catabolism (3-methylbutanoic acid). Lactic starters induced significant variations in the concentrations of some of the compounds produced by PAB, such as methylbutanoic acids and free fatty acids, which varied by 2.0 and 1.4, respectively, as a function of the lactobacilli strains. PAB strains affect the concentration of varied volatile compounds and could therefore have distinct contributions to the formation of Swiss cheese flavour.