Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Majcher, Małgorzata; Goderska, Kamila; Pikul, J.; Jeleń, Henryk H.

doi:10.1002/jsfa.4326

Cited by 39 publications

(29 citation statements)

References 22 publications

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“…In addition, little has been demonstrated concerning the microbial communities responsible for the ripening of traditional Oscypek cheese. In fact, a single report on the microbiological analysis of Oscypek and its intermediary products has been published (32). This study was performed only by culture-dependent techniques, which included determination of total microbial counts using a broth medium and selective media for lactobacilli, lactococci, streptococci, enterococci, and yeasts.…”

Section: Discussionmentioning

confidence: 99%

“…During warm smoking of Oscypek cheese, phenolic compounds are produced from polyphenols present in the wood used by shepherds for smoking (33). Because of the bacteriostatic and/or bactericidal properties of volatile phenols, these compounds are assumed to be responsible for decreasing the microbial population during the smoking process (32). Another probable explanation, taking into account the selective reduction in the levels of particular bacterial groups, could be the effect of microbial competition, due particularly to acidification and/or the production of antimicrobial compounds by LAB species.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Alegría

Szczęsny

Mayo

et al. 2012

Appl Environ Microbiol

132

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Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken in order to gain insight into the microbiota that develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both culturing and the culture-independent methods of PCR followed by denaturing gradient gel electrophoresis (PCR-DGGE) and pyrosequencing of 16S rRNA gene amplicons. The culture-dependent technique and PCR-DGGE fingerprinting detected the predominant microorganisms in traditional Oscypek, whereas the next-generation sequencing technique (454 pyrosequencing) revealed greater bacterial diversity. Besides members of the most abundant bacterial genera in dairy products, e.g., Lactococcus, Lactobacillus, Leuconostoc, Streptococcus, and Enterococcus, identified by all three methods, other, subdominant bacteria belonging to the families Bifidobacteriaceae and Moraxellaceae (mostly Enhydrobacter), as well as various minor bacteria, were identified by pyrosequencing. The presence of bifidobacterial sequences in a cheese system is reported for the first time. In addition to bacteria, a great diversity of yeast species was demonstrated in Oscypek by the PCR-DGGE method. Culturing methods enabled the determination of a number of viable microorganisms from different microbial groups and their isolation for potential future applications in specific cheese starter cultures.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Alegría

Szczęsny

Mayo

et al. 2012

Appl Environ Microbiol

132

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“…Data are expressed as relative abundance percentages and are reported as the mean of triplicate experiments. Compound V. Guarrasi et al International Journal of Food Microbiology 259 (2017) 35-42 the esterification of alcohols and fatty acids either by microorganisms or by chemical reactions (Majcher et al, 2011). The last phenomenon might explain the presence of esters, mainly 1-propen-2-ol acetate and methyl salicylate, in the unfermented CuBM.…”

Section: Composition Of Vocs From Fermented Cbmmentioning

confidence: 99%

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Guarrasi

Sannino

Moschetti

et al. 2017

International Journal of Food Microbiology

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The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single strains and subjected to the head space solid phase micro-extraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS). The 11 strains tested were all able to increase their numbers in CBM, even though the development of the starter LAB was quite limited. GC-MS analysis registered 43 compounds including seven chemical classes. A lower diversity of VOCs was registered for the unfermented curd based medium (CuBM) analyzed for comparison. The class of ketones represented a consistent percentage of the VOCs for almost all LAB, followed by alcohols and esters. The volatile profile of Pediococcus acidilactici and Lactobacillus delbrueckii was mainly characterized by 2-butanol, butanoic acid and hexanoic acid and their esters, while that of Lactobacillus casei and Lactobacillus rhamnosus was characterized by 2,3-butanedione and 2-butanone, 3-hydroxy. In order to correlate the VOCs produced by Caciocavallo Palermitano cheeses with those generated by individual LAB, the 4-month ripened cheeses resulting from the dairy process monitored during the isolation of LAB were also analyzed for the volatile chemical fraction and the compounds in common were subjected to a multivariate statistical analysis. The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E. gallinarum, L. paracasei, L. delbrueckii, L. rhamnosus and L. casei and that 1-hexanol, o-xylene and m-xylene were the cheese VOCs highly correlated with LAB.

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“…A large body of research has been carried out to identify the volatile compounds that contribute to the characteristic flavor and aroma of smoked products. The chemical families from smoked products mainly included free fatty acids, phenols, aldehydes, hydrocarbons, ketones, alcohols, esters, heterocyclic, and sulfur compounds (Guillén et al, ; Jerković et al, ; Majcher et al, ; Xie et al, ; Yu et al, ). Extensive literature exists on the volatile compounds of smoke flavoring (Guillh and Ibargoitia, ; Guillén and Manzanos, ; Pino, ).…”

Section: Introductionmentioning

confidence: 99%

Determination of a lexicon for the sensory flavor attributes of smoked food products

Jaffe

Wang

Chambers

2017

Journal of Sensory Studies

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Smoking of food is one of the oldest methods of food preservation and still is used widely to help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its conservation function, the smoking process also has a considerable influence on the sensory characteristics of the products. A highly trained, skilled descriptive sensory panel identified, defined, and referenced 14 attributes related to the flavor of food products labeled as smoked or smoky. The panel evaluated sauces, meats, fish, cheeses, vegetables, and flavorings that are on the market in addition to samples that were smoked in‐house. Attributes attributed to the smoke flavor in each sample were written down and discussed. The list was narrowed to include only those attributes that were thought to be specifically related to the smoke flavor and not to the base notes of the product or other cooked/processed notes. The lexicon includes: Smoky (Overall), Ashy, Woody, Musty/Dusty, Musty/Earthy, Burnt, Acrid, Pungent, Petroleum‐Like, Creosote/Tar, Cedar, Bitter, Metallic, and Sour. Definitions of these attributes were written and references were found that anchor a 0–15 point scale. The references include market products, chemical solutions and commonly found non‐food products. This lexicon can be used to evaluate the smoke flavor on all types of food products. Practical applications This research provides a list of sensory terms that can be used to describe the smoky flavor of products. The lexicon will help sensory analysts, product developers, researchers, and technologists better understand the flavor of products that have been naturally or artificially smoked to modify or improve the products.

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Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Cited by 39 publications

References 22 publications

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Determination of a lexicon for the sensory flavor attributes of smoked food products

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