Flavor Development and Microbiology of Swiss Cheese-a Review

Langsrud, Thor; Reinbold, G. W.

doi:10.4315/0022-2747-37.1.26

Cited by 49 publications

(48 citation statements)

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“…Palmitic (C 16:0 ), oleic (C 18:1 ), myristic (C 14:0 ) and stearic (C 18:0 ) acids were the most abundant acids in all the cheeses, constituting 45-50% of FFA, as in milk fat [12]. This result indicates that FFA essentially arise from a non-specific hydrolysis of milk triglycerides, in agreement with previous results [26]. It should be noted, however, that the three PAB strains induced a greater release of medium-chain and long-chain saturated FFA (C 14:0 , C 15:0 , C 16:0 and C 18:0 ).…”

Section: Production Of Free Fatty Acidssupporting

confidence: 81%

“…Two main flora are known to be essential for the development of the characteristic flavour of Swiss cheese: thermophilic lactic acid bacteria and propionibacteria (PAB) [26,32]. Thermophilic lactic acid bacteria (streptococci and lactobacilli) are specifically involved in the fermentation of lactose into lactic acid which occurs during curd acidification, within the first day of manufacture.…”

Section: Introductionmentioning

confidence: 99%

“…BC aldehydes are characterised by their malty flavour, and 3-methylbutanal is considered as an odorant in Swiss cheese [33,34]. BC alcohols, like other alcohols identified in cheese, are believed not to have a direct influence on cheese flavour [26]. They can, however, be indirectly involved as precursors in ester formation.…”

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confidence: 99%

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Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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-Cheese flavour is the result of a complex mixture of volatile compounds, originating mainly from the enzymatic degradation of curd components by cheese microflora during cheese ripening. Directing cheese flavour development requires knowledge on inter-and intra-species contributions to flavour development, i.e. identification of the volatile (flavour) compounds produced by each strain. The aim of this study was to identify the volatile compounds produced in Swiss cheese by Propionibacterium freudenreichii, one of the species essential for the development of the characteristic flavour of this type of cheese. The volatile profile of compounds obtained from smallscale (1/100) Swiss cheeses, with or without P. freudenreichii, were compared (three strains tested, in association with three thermophilic lactic starters, i.e. twelve cheeses, manufactured in duplicate). Neutral volatile compounds, extracted by dynamic headspace, and free fatty acids were identified using gas chromatography-mass spectrometry. The concentrations of all carboxylic acids and 14 of 58 neutral compounds were significantly higher in the presence of propionibacteria (PAB). The three PAB strains tested produced the same volatile compounds, but observed quantitative differences were strain-dependent. Propionic acid and four propionate esters were detected only in the presence of PAB. Moreover, cheeses with PAB contained two-to three-fold higher levels of free fatty acids derived from lipolysis and five-to fifty-fold higher levels of branched-chain compounds derived from isoleucine catabolism (2-methylbutanal, 2-methylbutanol and 2-methylbutanoic acid) and from leucine catabolism (3-methylbutanoic acid). Lactic starters induced significant variations in the concentrations of some of the compounds produced by PAB, such as methylbutanoic acids and free fatty acids, which varied by 2.0 and 1.4, respectively, as a function of the lactobacilli strains. PAB strains affect the concentration of varied volatile compounds and could therefore have distinct contributions to the formation of Swiss cheese flavour.

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Section: Production Of Free Fatty Acidssupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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“…T h e subsequent period of warm room ripening is characterized by a marked growth of propionibacteria that metabolize the lactate produced by the lactic acid bacteria into propionate, acetate and CO2. At the end of maturation that ranges from 6 weeks to 12 -18 months in the hardest varieties, the number of propionibacteria reaches 10 8 -10 9 cfu/g of cheese [41,57].…”

Section: Dairy Starters For Swiss-type Cheeses and Other Productsmentioning

confidence: 99%

“…In these products propionibacteria are responsible for the typical sweet, nutty taste by production of acetic and propionic acids; aminoacids like proline and leucine but mainly for the characteristic "eyes" formation by releasing of CO2 [56][57]. However, propionibacteria can also be used in the manufacture of various cheeses without eyes just to enhance flavour formation [58].…”

Section: Dairy Starters For Swiss-type Cheeses and Other Productsmentioning

confidence: 99%

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Zárate¹

2012

Probiotic in Animals

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Engineering Propionibacterium acidipropionici for enhanced propionic acid tolerance and fermentation

Zhang

Yang

2009

Biotech & Bioengineering

102

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Propionibacterium acidipropionici, a Gram-positive, anaerobic bacterium, has been the most used species for propionic acid production from sugars. In this study, the metabolically engineered mutant ACK-Tet, which has its acetate kinase gene knocked out from the chromosome, was immobilized and adapted in a fibrous bed bioreactor (FBB) to increase its acid tolerance and ability to produce propionic acid at a high final concentration in fed-batch fermentation. After about 3 months adaptation in the FBB, the propionic acid concentration in the fermentation broth reached approximately 100 g/L, which was much higher than the highest concentration of approximately 71 g/L previously attained with the wild-type in the FBB. To understand the mechanism and factors contributing to the enhanced acid tolerance, adapted mutant cells were harvested from the FBB and characterized for their morphology, growth inhibition by propionic acid, protein expression profiles as observed in SDS-PAGE, and H+-ATPase activity, which is related to the proton pumping and cell's ability to control its intracellular pH gradient. The adapted mutant obtained from the FBB showed significantly reduced growth sensitivity to propionic acid inhibition, increased H+-ATPase expression and activity, and significantly elongated rod morphology.

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Flavor Development and Microbiology of Swiss Cheese-a Review

Cited by 49 publications

References 0 publications

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

Engineering Propionibacterium acidipropionici for enhanced propionic acid tolerance and fermentation

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