Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Thierry, Anne; Richoux, Romain; Kerjean, Jean-René

doi:10.1016/j.idairyj.2004.02.002

Cited by 55 publications

(32 citation statements)

References 26 publications

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“…Small-scale (1/100) experimental Swiss cheeses were manufactured from thermised and microfiltered milk according to a standardised cheese-making process previously described [36,37,46]. Cheeses were manufactured according to a factorial experimental design where two factors, lactic starter and propionic starter, were studied.…”

Section: Cheese Manufacturementioning

confidence: 99%

“…Both UV (210 nm) and refractometric detectors were used. Acetic and propionic acids were also determined by gas chromatography as previously described [46].…”

Section: Compositional Analysismentioning

confidence: 99%

“…Propionibacteria were enumerated on lithium-glycerol agar [42] incubated at 30°C anaerobically for 6 d. Non-starter lactic acid bacteria, which can grow in cheeses during the ripening, were enumerated on FH agar [20] incubated at 30°C anaerobically for 3 d and on MRS agar incubated at 15°C anaerobically for 14 d [46].…”

Section: Microbiological Analysesmentioning

confidence: 99%

“…More recently, PAB were shown to play a prominent role in the formation of free fatty acids (FFA) and of short BC acids that result from triglyceride hydrolysis and from leucine/ isoleucine catabolism, respectively [10,41,45]. The production in cheese of both FFA and short BC acids has been shown to be strain-dependent [10,46]. However, the possible contribution of PAB to the formation of other volatile compounds has not been fully investigated [31].…”

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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-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: Cheese Manufacturementioning

confidence: 99%

“…Both UV (210 nm) and refractometric detectors were used. Acetic and propionic acids were also determined by gas chromatography as previously described [46].…”

Section: Compositional Analysismentioning

confidence: 99%

Section: Microbiological Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

Self Cite

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“…The preponderance of acids and the high levels of propanoic acid have been extensively reported in cheeses containing PAB (Engels et al 1997;Thierry et al 2004aThierry et al , 2005a. Short-chain fatty acids and some branched-chain fatty acids such as 2-and 3-methylbutanoic are those most likely involved in Swiss-type cheese flavor (Bosset et al 1993;Thierry et al 2004b). PAB are known to ferment lactic acid to acetic and propanoic acids, but more recently it was shown that they play a key role in the formation of free fatty acids from lipolysis of the milk fat or branched-chain fatty acids from leucine or isoleucine catabolism (Thierry et al 2004a).…”

Section: Commercial Samples Of Pategrás Cheesesmentioning

confidence: 99%

The role of propionibacteria in the volatile profile of Pategrás cheeses

Wolf

Peralta

Candioti

et al. 2016

Dairy Sci. & Technol.

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Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to determine some physicochemical parameters and volatile composition of commercial samples and evaluate the effect of PAB on volatile profile during ripening, by comparing cheeses made at pilot scale, with or without added PAB. Commercial samples displayed some differences in terms of rough composition, mainly ripening degree. Acids, especially short-chain fatty acids (C 2 to C 4 ), were the most representative group of volatile compounds, being propanoic acid the most abundant. Alcohols and ketones were other chemical groups that prevailed in the volatile profiles whereas esters and aldehydes constituted a minority fraction. For cheeses made at pilot scale, the levels of several compounds such as diacetyl, acetoin, primary alcohols, ethyl esters, branchedchain aldehydes, branched-chain alcohols, branched-chain acids, and short-chain fatty acids were significantly influenced by the presence of PAB. Most of the changes observed in the volatile fraction during ripening and the differences found between cheeses made with and without added PAB were in agreement with published data. This work provides detailed information about the volatile composition of Pategrás cheeses made with the inclusion of PAB, which contribute to the characterization of the most traditional Argentinean semi-hard cheese.

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