Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases

Wolf, Irma Verónica; Meinardi, C. A.; Zalazar, Cristina Susana

doi:10.2174/092986609789071289

Cited by 18 publications

(5 citation statements)

References 68 publications

(140 reference statements)

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“…As lipid oxidation does not occur at a significant extent in cheese due to its low redox potential and the presence of natural and synthetic antioxidants, its contribution to flavor formation is limited [ 108 ]. However, enzymatic hydrolysis, especially during cheese ripening, has a major contribution to flavor development in many cheese varieties [ 109 ].…”

Section: Cheese Microbiota Metabolic Pathways For Flavor Developmentmentioning

confidence: 99%

Omics Approaches to Assess Flavor Development in Cheese

Anastasiou

Κάζου

Georgalaki

et al. 2022

Foods

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Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.

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Section: Cheese Microbiota Metabolic Pathways For Flavor Developmentmentioning

confidence: 99%

Omics Approaches to Assess Flavor Development in Cheese

Anastasiou

Κάζου

Georgalaki

et al. 2022

Foods

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“…Free fatty acids derive from breakdown of triacylglycerides, and their further degradation can lead to volatile compounds having low olfactory thresholds in cheese flavor perception [111]. In smear-ripened cheeses, more than 4 g/kg of free fatty acids are available for the surface microbiota [1].…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, lipolysis plays an important role in the formation of cheese flavor in several cheese varieties, such as Swiss cheese [158], Hispánico cheese [159], Domiati cheese [160], and smear-ripened cheeses [87]. The quantification of the production of flavour compounds from fat during cheese ripening by the action of lipases and esterases indicated that lipolysis can reach up 20% in mould-ripened cheeses, such as Camembert [111]. Due to the presence of several lipases and esterases encoded by C. variabile , it is likely that this species may also contribute to cheese flavor by producing free fatty acids from lipids and triacylglycerides and by generating volatile compounds with low olfactory threshold values in cheese flavor perception.…”

Section: Discussionmentioning

confidence: 99%

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

et al. 2011

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BackgroundCorynebacterium variabile is part of the complex microflora on the surface of smear-ripened cheeses and contributes to the development of flavor and textural properties during cheese ripening. Still little is known about the metabolic processes and microbial interactions during the production of smear-ripened cheeses. Therefore, the gene repertoire contributing to the lifestyle of the cheese isolate C. variabile DSM 44702 was deduced from the complete genome sequence to get a better understanding of this industrial process.ResultsThe chromosome of C. variabile DSM 44702 is composed of 3, 433, 007 bp and contains 3, 071 protein-coding regions. A comparative analysis of this gene repertoire with that of other corynebacteria detected 1, 534 predicted genes to be specific for the cheese isolate. These genes might contribute to distinct metabolic capabilities of C. variabile, as several of them are associated with metabolic functions in cheese habitats by playing roles in the utilization of alternative carbon and sulphur sources, in amino acid metabolism, and fatty acid degradation. Relevant C. variabile genes confer the capability to catabolize gluconate, lactate, propionate, taurine, and gamma-aminobutyric acid and to utilize external caseins. In addition, C. variabile is equipped with several siderophore biosynthesis gene clusters for iron acquisition and an exceptional repertoire of AraC-regulated iron uptake systems. Moreover, C. variabile can produce acetoin, butanediol, and methanethiol, which are important flavor compounds in smear-ripened cheeses.ConclusionsThe genome sequence of C. variabile provides detailed insights into the distinct metabolic features of this bacterium, implying a strong adaption to the iron-depleted cheese surface habitat. By combining in silico data obtained from the genome annotation with previous experimental knowledge, occasional observations on genes that are involved in the complex metabolic capacity of C. variabile were integrated into a global view on the lifestyle of this species.

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“…For example, a decrease in fats may be attributed to lipolysis by bacteria. Lipolysis is a natural occurrence in dairy fermentation and it involves the breakdown of triglycerides into fatty acids, which can aid flavour development [36]. Since total fat is the largest component of cashew nuts by weight, contributing approximately 48.3%, there are high levels available for lipolysis in the cashew product [37].…”

Section: Discussionmentioning

confidence: 99%

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Chen

Craven

et al. 2020

Nutrients

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Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 10 8 -10 9 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.

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Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases

Cited by 18 publications

References 68 publications

Omics Approaches to Assess Flavor Development in Cheese

Omics Approaches to Assess Flavor Development in Cheese

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

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