Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

Irlinger, Françoise; Yung, Stéphane Ah Yuen In; Sarthou, Anne-Sophie; Delbès-Paus, Céline; Montel, Marie‐Christine; Coton, Emmanuel; Coton, Monika; Hélinck, Sandra

doi:10.1016/j.ijfoodmicro.2011.11.022

Cited by 77 publications

(50 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…PC4 separated the L. fermentum strain because of its higher production of ethanol, 1-hexanol, and secondary alcohols (2-butanol, 2-pentanol, 2-heptanol, and 2-nonanol). These results are in agreement with previous reports on the ability of cheeserelated bacteria to produce aroma compounds (Deetae et al, 2007;Thierry et al, 2011;Irlinger et al, 2012;Sgarbi et al, 2013). Volatile profiling, followed by multivariate analysis has been widely applied to analyze the aroma potential of different cheese microorganisms.…”

Section: Production Of Volatile Compoundssupporting

confidence: 91%

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

et al. 2015

View full text Add to dashboard Cite

Section: Production Of Volatile Compoundssupporting

confidence: 91%

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

et al. 2015

View full text Add to dashboard Cite

“…and Hafnia alvei as a component of the burrata cheese microbiome. H. alvei is not conventionally used in food processing but influences the synthesis of sulfur compounds in cheese (47). The double inoculum of protective L. rhamnosus LRB and L. plantarum LPAL resulted in a specifically different microbiome during storage.…”

Section: Discussionmentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

View full text Add to dashboard Cite

This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.

show abstract

“…In some of the studies, the synergistic effects of Y. lipolytica with other microorganisms and, in particular, with D. hansenii have been stressed (De Wit et al, 2005;Freitas et al, 1999;Wyder et al, 1999). Finally, Y. lipolytica is repeatedly included in complex, experimental cheese communities containing multiple bacterial, fungal and yeast species (Deetae et al, 2009;DelbesPaus et al, 2012;Irlinger et al, 2012;Martin et al, 2001). …”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

396

288

View full text Add to dashboard Cite

Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a ''safe-to-use'' organism.

show abstract

Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

Cited by 77 publications

References 31 publications

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Contact Info

Product

Resources

About