Contribution of several cheese-ripening microbial associations to aroma compound production

Abstract

-The aromatic potential of various cocultures of yeasts, Brevibacterium linens and lactic acid bacteria (LAB) was studied in cheese-based medium. Three yeasts (Debaryomyces hansenii, Geotrichum candidum and Kluyveromyces lactis) were cultivated in association with B. linens, in the presence or in the absence of LAB -added as the commercial lactic acid starter Flora Danica ® . Various parameters were analysed such as aroma compound production, the growth of each microorganism and lactose/lactate degradation. All tested yeasts could grow in all the associations regardless of the presence or the absence of LAB. LAB enhanced the growth of B. linens in D. hansenii associations, but they reduced B. linens' growth when associated with K. lactis. When cultivated alone, LAB produced very few aroma compounds and in lesser amount than the yeast-B. linens associations. In pure cultures of LAB, ethanol was the major volatile compound, and only scanty amounts of other volatile compounds were produced. The K. lactis-B. linens association exhibited the most diversified aroma compound profile with high quantities of S-methyl thioacetate and ethyl acetate. LAB promoted the synthesis of volatile sulphur compounds in this association.

Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures

“…Because this homofermentative mesophilic culture produces only acid, and no other major odors, the yogurt odor was more pronounced than the other two attributes. The use of only lactic acid bacteria provided a poor aromatic profile compared with the use of different cultures …”

Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

“…They appear significantly different but as shown in Table IV, there is no correlation with the population of enumerated living yeasts which is the same in both Cantal cheese series. Either yeast growth was different during the time course of the cheeses ageing or the nature of the yeast species was different as shown recently by Arfi et al [5] in a Camembert cheese model. Another explanation of the difference seen could also be a different production of this metabolic compound by heterofermentative bacteria such as Leuconostoc or even homofermentative lactic acid bacteria such as Lactococci and thermophilic Lactobacilli [14,34,35].…”

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

“…In the study of Martin et al (2001) using a cheese curd slurry, addition of D. hansenii was likewise found to result in the highest level of 2-methylpropanal compared with K. lactis, Y. lipolytica and Geothrichum candidum. In another study, addition of D. hansenii in combination with Brevibacterium linens enhanced production of 3-methylbutanal from 13 ppb to 99 ppb in a cheese model media (Arfi et al, 2004). The most common biosynthetic pathway of these aldehydes starts by removal of the amino group of amino acids by 6), 25 C, 0% (w/v) NaCl; (7), 12 C, 0% (w/v) NaCl (þ), 12 C, 3% (w/v) NaCl.…”

“…These kinds of studies are expensive, laborious and may be difficult to reproduce (Shakeel-UrRehman, Fox, McSweeney, Madkor, & Farkye, 2001). Thus, studies on aroma compound production by yeasts have been conducted in cheese curd slurries (Arfi, Leclercq-Perlat, Baucher, Tâche, Delettre, & Bonnarme, 2004;Arfi, Leclercq-Perlat, Spinnler, & Bonnarme, 2005;Martin, Berger, Le Du, & Spinnler, 2001;Martin, Savonitto, Molimard, Berger, Brousse, & Spinnler, 1999;Wyder and Puhan, 1999) or in synthetic/culture media (Arfi, Spinnler, Tâche, & Bonnarme, 2002;Kagkli, Tache, Cogan, Hill, Casaregola, & Bonnarme, 2006;Lopez del Castillo-Lozano, Delile, Spinnler, Bonnarme, & Landaud, 2007). These conditions differ considerably from the cheese surface regarding the air-surface microenvironment, such as substrate availability (diffusion), water activity and oxygen tension, which are important factors influencing the growth of yeasts (GundeCimerman, Ramos, & Plemenitas, 2009;Navarrete, Siles, Martinez, Calero, & Ramos, 2009).…”