Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

Gezginç, Yekta; Karabekmez-Erdem, Tuğba; Tatar, Hazel Dilşad; Dağgeçen, Elif Coşkun; Ayman, Sermet; Akyol, İsmail

doi:10.1016/j.fbio.2021.101497

Cited by 15 publications

(17 citation statements)

References 58 publications

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“…However, different cow raw milk cheeses analyzed in the studies retrieved through the literature search, were excluded from this review because the authors did not evaluated the LAB quantification in the raw milk by plate counts. Some examples are: Cotija [Mexico ( Escobar-Zepeda et al, 2016 )], Tulum [Turkey ( Gezginc et al, 2022 )], Fontina [Italy ( Giannino et al, 2009 )], Kraški and Tolminc [Slovenia ( Trmčić et al, 2011 )], Zlatar [Serbia ( Terzic-Vidojevic et al, 2007 )], Sir iz Mišine [Croatia ( Vrdoljak et al, 2022 )], Bitto [Italy ( Colombo et al, 2009 )], São Jorge [Portugal ( Kongo et al, 2009 )], and Poro de Tabasco [Mexico ( De la Rosa-Alcaraz et al, 2020 )].…”

Section: Culture-dependent Quantificationmentioning

confidence: 99%

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

et al. 2023

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Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, becoming natural contaminants of raw milk where they are present in very low concentrations. Afterward, throughout the different cheesemaking processes, they withstand chemical and physical stresses becoming dominant in ripened cheeses. However, despite a great body of knowledge is available in the literature about NSLAB effect on cheese ripening, the investigations regarding their presence and abundance in raw milk are still poor. With the aim to answer the initial question: “which and how many LAB are present in cow raw milk used for cheese production?,” this review has been divided in two main parts. The first one gives an overview of LAB presence in the complex microbiota of raw milk through the meta-analysis of recent taxonomic studies. In the second part, we present a collection of data about LAB quantification in raw milk by culture-dependent analysis, retrieved through a systematic review. Essentially, the revision of data obtained by plate counts on selective agar media showed an average higher concentration of coccoid LAB than lactobacilli, which was found to be consistent with meta-taxonomic analysis. The advantages of the impedometric technique applied to the quantification of LAB in raw milk were also briefly discussed with a focus on the statistical significance of the obtainable data. Furthermore, this approach was also found to be more accurate in highlighting that microorganisms other than LAB are the major component of raw milk. Nevertheless, the variability of the results observed in the studies based on the same counting methodology, highlights that different sampling methods, as well as the “history” of milk before analysis, are variables of great importance that need to be considered in raw milk analysis.

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Section: Culture-dependent Quantificationmentioning

confidence: 99%

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

et al. 2023

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“…Compared to other raw ewe milk-derived cheeses, the evolution of alcohols and the predominant compounds differ ( Fernández-García et al, 2004 ; Delgado-Martínez et al, 2019 ; Gaglio et al, 2019a ; Cardinali et al, 2021 ). Gezginc et al (2021) have also observed ethanol and 2-butanol as predominant in Tulum cheese, while Gaglio et al (2019b) have reported 1-hexanol in Gran Ovino cheese. Alcohols biosynthesis has been related to lactose metabolism, reduction of carbonyl compounds ( Le Quéré and Buchin, 2022 ) or several enzymatic and non-enzymatic reactions from amino acids or methyl ketones ( Yvon and Rijnen, 2001 ; Bertuzzi et al, 2018 ; Le Quéré and Buchin, 2022 ).…”

Section: Resultsmentioning

confidence: 97%

“…Compared to other raw ewe milk-derived cheeses, there are great differences in the identified ketones and their abundance during ripening ( Delgado-Martínez et al, 2019 ; Gaglio et al, 2019a ; Cardinali et al, 2021 ). Gezginc et al (2021) have also reported 2-butanone as the most common ketone in Tulum cheese, whereas 2-heptanone, 2-nonanone and hydroxyacetone predominate in Gran Ovino cheese ( Gaglio et al, 2019b ). Ketones are formed by catabolism of FFAs, involving the oxidation to β-ketoacids and decarboxylation ( Fox et al, 2017 ; Bertuzzi et al, 2018 ), mainly by mould and fungi ( Fox et al, 2017 ; Le Quéré and Buchin, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

Santamarina-García

Amores

Hernández

et al. 2023

Current Research in Food Science

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“…L. rhamnosus uses in many dairy products as a probiotic bacteria (Kamal et Lactic acid is the main end-product of lactose metabolism by the LAB. Additionally, other organic acids, known as aroma compounds, such as diacetyl, acetoin, acetaldehyde, etc., also occur (Gezginc et al 2022). The aroma pro le of products has important effects on their sensory properties (Demirkol et al 2016; Bertuzzi et al 2018).…”

Section: Introductionmentioning

confidence: 98%

The Aroma Profile of Butters Produced Using Different Starter Cultures

Şengül

Akgül

Ürkek

2023

Preprint

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The aroma of fermented dairy products is greatly influenced by the starter culture and the lactic acid bacteria species that are used as starter cultures. Butter samples were produced using no starter culture, commercial starter culture, prepared bacteria mix and prepared bacteria mix + Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using GC-MS. A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most numerous detectable aroma components, while the least numerous components were found in the sample without a starter culture. The 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy- (acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.

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Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

Cited by 15 publications

References 58 publications

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

The Aroma Profile of Butters Produced Using Different Starter Cultures

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