Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

Zheng, Xiaoji; Liu, Fei; Shi, Xianming; Wang, Bin; Kai-xiong, LI; Li, Baokun; Zhuge, Bin

doi:10.1016/j.foodres.2017.12.007

Cited by 95 publications

(68 citation statements)

References 45 publications

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“…Significant differences were observed in the volatile compounds during the ripening of Kedong sufu, as the variety of volatile compounds (esters, alcohols, phenols, aldehydes, acids, and others) detected tended to increase over time because of the vigorous bacteria growth (Yang, Xia, Wang, Yu, & Ai, ). With the fermentation process, the bacterial metabolism tended to be vigorous, like lipolysis and proteolysis (Zheng et al., ), provided the sensorial features in fermentation process of Kedong sufu. And the strong flavor, which comes from the bacterial biochemical metabolism, predicated the gradual maturation of fermented food (Bertuzzi et al., ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Fan

Liu

Qiao

et al. 2019

Journal of Food Science

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The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria‐fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9‐hexadecenoate, ethyl oleate, ethanol, 3‐methyl‐1‐butanol, 5‐methoxy‐1‐pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. Practical Application This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.

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Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Fan

Liu

Qiao

et al. 2019

Journal of Food Science

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“…; Zheng et al . ). However, there is no study about the correlation of microbiota and volatiles in sufu.…”

Section: Discussionmentioning

confidence: 97%

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

et al. 2018

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“…Pichia and Penicillium correlated with (Z)-9-hexadecenoic acid, Issatchenkia and Candida were correlated with leucine (Leu) and phenylalanine (Phe) levels. Various correlations with VOCs were also evident (Zheng et al, 2018 ). Through harnessing of this knowledge it may be possible to enhance flavor and fat content by choosing specific strains for cheese manufacture.…”

Section: Biotype Diversity and Functional Potential Of Cheesementioning

confidence: 98%

Sequencing of the Cheese Microbiome and Its Relevance to Industry

et al. 2018

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The microbiota of cheese plays a key role in determining its organoleptic and other physico-chemical properties. It is essential to understand the various contributions, positive or negative, of these microbial components in order to promote the growth of desirable taxa and, thus, characteristics. The recent application of high throughput DNA sequencing (HTS) facilitates an even more accurate identification of these microbes, and their functional properties, and has the potential to reveal those microbes, and associated pathways, responsible for favorable or unfavorable characteristics. This technology also facilitates a detailed analysis of the composition and functional potential of the microbiota of milk, curd, whey, mixed starters, processing environments, and how these contribute to the final cheese microbiota, and associated characteristics. Ultimately, this information can be harnessed by producers to optimize the quality, safety, and commercial value of their products. In this review we highlight a number of key studies in which HTS was employed to study the cheese microbiota, and pay particular attention to those of greatest relevance to industry.

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Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

Cited by 95 publications

References 45 publications

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

Sequencing of the Cheese Microbiome and Its Relevance to Industry

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