Lactobacillus and Leuconostoc volatilomes in cheese conditions

Abstract

New strains are desirable to diversify flavour of fermented dairy products. The objective of this study was to evaluate the potential of Leuconostoc spp. and Lactobacillus spp. in the production of aroma compounds by metabolic fingerprints of volatiles. Eighteen strains, including five Lactobacillus species (Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus sakei) and three Leuconostoc species (Leuconostoc citreum, Leuconostoc lactis, and Leuconostoc mesenteroides) were incubated for 5 weeks in a curd-based slurry medium under conditions mimicking cheese ripening. Populations were enumerated and volatile compounds were analysed by headspace trap gas chromatography-mass spectrometry (GC-MS). A metabolomics approach followed by multivariate statistical analysis was applied for data processing and analysis. In total, 12 alcohols, 10 aldehydes, 7 esters, 11 ketones, 5 acids and 2 sulphur compounds were identified. Very large differences in concentration of volatile compounds between the highest producing strains and the control medium were observed in particular for diacetyl, 2-butanol, ethyl acetate, 3-methylbutanol, 3-methylbutanoic acid and 2-methylbutanoic acid. Some of the characterized strains demonstrated an interesting aromatizing potential to be used as adjunct culture.

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

“…This observation stems probably from the hydrolysis of polysaccharides or ester bounds releasing sugars or, in a lesser extent, from the synthesis of aldehydes or ketones which contain reducing extremities. The synthesis of different aldehydes and ketones was previously observed for W. cibaria and numerous Leuconostoc species in sourdough and cheeses [46,47]. This observation further warrants the requirement for analysis of composition changes during fermentation and storage.…”

Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

“…Ethyl esters, which was considered a vital olfactory compound in fermented food with fruity odors, were much higher in IOJ by the 64 th day than any other jars. 39 Additionally, the difference of VOCs between the IOJ and CCJ samples aer the 48 th day moved in a negative direction of PC2 and was characterized by sulde compounds (Fig. 4B).…”

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

“…In contrast to hexanoic acid and acetic acid, lower levels of 3-methylbutanoic acid, cyclohexanecarboxylic acid, and n-decanoic acid were detected in both pure and mixed-culture fermented milk. Although these were in lower quantities than acetic acid and hexanoic acid, they still play specific roles in the aroma and flavor properties of fermented milk (Pogačić et al, 2016).…”