Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses

Nájera-Domínguez, Carolina; Gutiérrez‐Méndez, Néstor; Nevárez-Moorillón, Guadalupe Virginia; Caro-Canales, Irma

doi:10.1007/s13594-014-0175-4

Cited by 11 publications

(7 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Manufacturing of artisanal Chihuahua cheese includes the use of unpasteurized milk, where autochthonous LAB contributes to the transformation of milk components thanks to enzymatic processes [24]. This transformation includes the generation of a particular flavor and texture.…”

Section: Discussionmentioning

confidence: 99%

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Venegas-Ortega

Flores‐Gallegos

Aguilar

et al. 2020

Foods

View full text Add to dashboard Cite

The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann–Rogosa–Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784–2811 mm2/mL AU by agar diffusion assay) and E. coli (41%–47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%–19% of DPPH and 50%–60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation.

show abstract

Section: Discussionmentioning

confidence: 99%

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Venegas-Ortega

Flores‐Gallegos

Aguilar

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…For example, the production of diacetyl and acetoin varied by a factor >20 and 200, respectively (Alemayehu et al 2014). Differences between the amounts of acetoin produced by wild strains of L. lactis were also observed in miniature Chihuahua-type cheese (Nájera-Domínguez et al 2014). …”

Section: Formation Of Flavour Compounds By L Lactismentioning

confidence: 95%

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Thierry

Valence

Deutsch

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the manufacture of cheeses and other fermented dairy products. Bacterial species used as starters are mainly chosen according to their intrinsic properties: the milk acidifying capacity for LAB starters and the aromatizing properties of PAB, for example. Beyond the general characteristics of a bacterial species, many key phenotypic traits determining their interest for dairy applications depend on the strain within a given species. Through some examples, this review illustrates how the choice of a bacterial strain with specific technological characteristics, within a given species of LAB or PAB, can determine the final properties in the end product. This concerns the technological properties of cheeses, such as flavour, texture, and opening formation, and their functional properties, such as inhibition of undesirable microorganisms and health properties. When known, the genetic determinants of the diversity are presented. This review emphasizes the importance of preserving and exploring microbial resources at the intraspecific level, as an unending source of diversity for innovation in food fermentation.

show abstract

“…2-methyl propanal (Griffiths, 2010) and 4-heptenal (Belitz et al, 2009), compounds previously found to be associated with milk aroma, were detected in this study. Benzaldehyde (Bourdat-Deschamps et al, 2004), 2-pentanone (Gallegos et al, 2017), hexanal (Gómez-Torres et al, 2016), 2,7-dimethyl-4,5-octanediol (Nájera-Domínguez et al, 2014) were previously described as secondary metabolites of LAB.…”

Section: Resultsmentioning

confidence: 99%

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

Štefániková

Árvay

Kunová

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

This paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.

show abstract

Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses

Cited by 11 publications

References 36 publications

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

Contact Info

Product

Resources

About