Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

Bertuzzi, Andrea S.; Walsh, Aaron M.; Sheehan, Jeremiah J.; Cotter, Paul D.; Crispie, Fiona; McSweeney, P.L.H.; Kilcawley, Kieran N.; Rea, Mary C.

doi:10.1128/msystems.00211-17

Cited by 70 publications

(81 citation statements)

References 57 publications

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“…With the fermentation process, the bacterial metabolism tended to be vigorous, like lipolysis and proteolysis (Zheng et al., ), provided the sensorial features in fermentation process of Kedong sufu. And the strong flavor, which comes from the bacterial biochemical metabolism, predicated the gradual maturation of fermented food (Bertuzzi et al., ). Figure shows the percent content of each volatile compound in Kedong sufu during fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Fan

Liu

Qiao

et al. 2019

Journal of Food Science

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The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria‐fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9‐hexadecenoate, ethyl oleate, ethanol, 3‐methyl‐1‐butanol, 5‐methoxy‐1‐pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. Practical Application This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.

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Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Fan

Liu

Qiao

et al. 2019

Journal of Food Science

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“…; Bertuzzi et al . ). Degradation of BCAAs provides CNS with branched‐chain fatty acids for their cell membrane biosynthesis, whereby the first step consists of the production of α ‐keto acids by aminotransferases (Beck et al .…”

Section: Strengthsmentioning

confidence: 97%

“…In cheese, conventional use focuses almost exclusively on flavour (Bertuzzi et al . ) but can as well affect colour in smear cheeses (Bertuzzi et al . ).…”

Section: Opportunitiesmentioning

confidence: 99%

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

2018

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Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.

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“…Dimethyl disulphide and its precursor, methanethiol, have been shown to be correlated to the presence of G . candidum in situ (Bertuzzi et al, ). Boutrou and Gueguen () found the following sensory attributes to be characteristic of G .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…lipolytica ) had greater potential (Padilla, Belloch, et al, ; Sørensen, Gori, Petersen, Jespersen, & Arneborg, ). Bertuzzi et al () showed that both carboxylic acids originating from lipolysis and alcohols originating from leucine and fatty acid oxidation were correlated to the presence of D . hansenii on the cheese surface.…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

113

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

Cited by 70 publications

References 57 publications

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Cheese yeasts

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