Quantitative Analysis of the Major Free Fatty Acids in Swiss Cheese

Langler, James Edward; Day, E.A.

doi:10.3168/jds.s0022-0302(66)87794-9

Cited by 41 publications

(15 citation statements)

References 6 publications

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“…BC compounds originating from isoleucine catabolism (2-methylbutanoic acid, 2-methylbutanol and 2-methylbutanal) were detected in higher concentrations than the corresponding products originating from leucine catabolism in the presence of PAB, whereas the opposite was observed in the control cheeses. The presence of high levels of 2-methyl-branched-chain compounds appears as a characteristic feature of Swiss-type cheeses, in comparison with other internal bacterially ripened cheese varieties, as previously suggested [25,41].…”

Section: Discussionsupporting

confidence: 62%

“…Both acids were further produced during the cold storage, with values of 272 ± 21.7 and 721 ± 27.8 mg·100 g -1 , respectively, in the presence of PAB and 66 ± 16.0 and 1 ± 0.5 mg·100 g -1 , respectively, in the control cheeses, at the end of ripening. These values are in the range of concentrations reported in Swiss cheese but the molar ratio of propionate and acetate that can be calculated from these concentrations was higher in the present study (2.2 in cheeses containing PAB) than in previous reports (0.5 to 2.1) [4,7,23,25,34,39]. From the concentrations observed in the present study in the control cheeses, manufactured in the absence of PAB, it can be estimated that the total propionic acid and most (75%) of the acetic acid produced resulted from PAB metabolism.…”

Section: Growth Of Propionibacteria and Propionic Fermentationcontrasting

confidence: 49%

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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: Discussionsupporting

confidence: 62%

Section: Growth Of Propionibacteria and Propionic Fermentationcontrasting

confidence: 49%

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

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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“…Accordingly, the comparison of the respective amounts of volatile compounds arising from Ile and Leu in different types of cheese with or without PAB suggests that PAB could convert Ile more efficiently than Leu. In Swiss cheese, 2-methylbutyric acid (from Ile) appeared at a higher concentration and/or was detected in a higher number of samples than 3-methybutyric acid (from Leu) [35,60], whereas it was the opposite in Parmesan cheese [2]. In Maasdamer cheese, a semi-hard cheese displaying a propionic fermentation, 2-methylbutanol and 2-methylbutanal (from Ile) were found in large amounts whereas, in a range of semi-hard cheeses without propionic Aroma compounds produced by propionibacteria 23 The approximate concentrations of branched-chain neutral compounds were calculated from the data in Table II by using a standard addition method as previously described [58].…”

Section: Production Of Volatile Compounds In Cheesementioning

confidence: 99%

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Thierry

Maillard

2002

Lait

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-The catabolism of amino acids by cheese micro-organisms results in the production of various volatile flavour compounds. It was recently shown to be a rate-limiting factor in the formation of cheese flavour, leading to an increased interest in elucidating the pathways and the flora involved. This paper reviews the ability of propionibacteria (PAB) to produce flavour compounds deriving from branched-chain, aromatic and sulphur-containing amino acids. In culture media, PAB produced volatile compounds derived from Leu, Ile, Met and Phe. In cheese, the presence of PAB is positively correlated to the amount of acids, alcohols and/or aldehydes derived from Leu or Ile. The metabolic pathways of amino acid conversion to flavour compounds by PAB have been only partly elucidated. Aminotransferase(s) catalyse the first step of conversion of branched-chain, aromatic amino acids and methionine, with a higher activity for branched-chain amino acids. The α-keto acids resulting from transamination are further degraded to various compounds by resting cells of PAB. So α-ketoisocaproic acid, derived from Leu, is essentially converted to isovaleric acid by a ketoacid dehydrogenase complex; phenylpyruvic acid, derived from Phe, is converted to phenyllactic acid, phenylacetic acid, benzoic acid and benzaldehyde. Methionine can also be directly degraded by α, γ -elimination, leading to methanethiol. The amino acid catabolism pathways in PAB share similarities with those of lactic acid bacteria but PAB seem to produce higher amounts of branched-chain acids, which are important flavour compounds in cheese.propionibacteria / flavour compound / amino acid / catabolism / cheese ripening Résumé -Production de composés d'arôme du fromage issus du catabolisme des acides aminés par Propionibacterium freudenreichii. Le catabolisme des acides aminés par les micro-organismes du fromage entraîne la formation de composés volatils variés. C'est une étape limitante de la formation de la flaveur du fromage, et les recherches visant à déterminer les voies métaboliques et les flores impliquées se sont récemment multipliées. Cette revue fait le point sur le catabolisme des acides aminés en composés d'arôme chez les bactéries propioniques (PAB). Les PAB sont impliquées dans la formation des composés volatils dérivant de Leu, Ile, Phe et Met, par des voies métaboliques qui ne sont que partiellement connues. La première étape de conversion des acides aminés ramifiés, aromatiques et de la méthionine est catalysée par une(des) aminotransférase(s). Les cétoacides résul-tant de la transamination sont ensuite dégradés en différents composés. Ainsi, l'acide α-cétoisoca-proïque, issu de Leu, est pour l'essentiel converti en acide isovalérique par un complexe cétoacide déshydrogénase ; l'acide phénylpyruvique, issu de Phe, est converti en acide phényllactique, acide phénylacétique, acide benzoïque et benzaldéhyde. La méthionine peut également être directement dégradée par α, γ -élimination, formant du méthanethiol. Ces voies cataboliques présentent des si...

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“…Free fatty acid concentrations as high as 14 9 kg-1 of hard cheese were reported after ripening (Woo et al, 1984). After propionic and acetic acids, which are the direct result of propionic acid bacteria activity, the major fatty acids are oleic (C 18 : 1 ), palmitic (C16: 0 ), stearic (C 18 : 0 ) and myristic acids (C 14 : 0 ), as in milk fat (Langler and Day, 1966;Masson et al, 1978;Deeth et al, 1983;de Jong and Badings, 1990).…”

Section: Introductionmentioning

confidence: 99%

Effects of free fatty acids on propionic acid bacteria

Boyaval

Corre

Dupuis

et al. 1995

Lait

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Summary -The seasonal variations in milk fat composition, especially du ring the grazing period, often lead to poor eye formation in Swiss-type cheese. The influence of free fatty acids on the grow1h and metabolism of the dairy propionibacteria has been studied in this work. Linoleic (C 1B : 2 ), laurie (C 12 : 0 ), myristic (C14:0) and oleic acids (C1B:1) inhibited the growth and acid production of P treudenreichii subsp shermanii in the reference medium. The antibacterial activity of Iinoleic acid can be overcome by additions of cholesterol and soya lecithin to the medium. The four species and !WO subspecies of dairy Propionibacterium could be divided into !WO groups according to their high susceptibility to unsaturated fatty acids (P freudenreichii subsp shermanii and subsp freudenreichit) or low susceptibility (P acidipropionici, P jensenii and P thoeniJ). Nevertheless, this inhibitory action of free fatty acids was not observed in milk, retentate media or lactic curd. A total extraction of the milk lipids led to the recovery of this inhibitory effect on Propionibacterium. The possible modes of action of these molecules are discussed on the basis of the observed potassium effluxes and disturbances in the cell membranes.

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Quantitative Analysis of the Major Free Fatty Acids in Swiss Cheese

Cited by 41 publications

References 6 publications

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

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

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Effects of free fatty acids on propionic acid bacteria

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