Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese

Duthoit, F; Callon, Cécile; Tessier, Laurent; Montel, Marie‐Christine

doi:10.1016/j.ijfoodmicro.2004.11.040

Cited by 49 publications

(28 citation statements)

References 30 publications

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“…The sensory qualities of raw milk cheeses result from a balance between different microbial populations (lactic acid bacteria, Gram-negative bacteria, Staphylococcus, high-GC Gram-positive bacteria, etc. ), with each having a potential role, not yet fully understood, in aromatic compound production in cheese (14,19). Lactic acid bacteria such as leuconostocs (28), enterococci (22), or nonstarter lactic acid bacteria (NSLAB) (4), which ensure acidification and/or produce antipathogenic and aromatic compounds in cheeses, were detected on teat skin in this study.…”

Section: Discussionmentioning

confidence: 80%

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Verdier‐Metz¹,

Gagné

Bornes

et al. 2012

Appl Environ Microbiol

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135

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The diversity of the microbial community on cow teat skin was evaluated using a culture-dependent method based on the use of different dairy-specific media, followed by the identification of isolates by 16S rRNA gene sequencing. This was combined with a direct molecular approach by cloning and 16S rRNA gene sequencing. This study highlighted the large diversity of the bacterial community that may be found on teat skin, where 79.8% of clones corresponded to various unidentified species as well as 66 identified species, mainly belonging to those commonly found in raw milk (Enterococcus, Pediococcus, Enterobacter, Pantoea, Aerococcus, and Staphylococcus). Several of them, such as nonstarter lactic acid bacteria (NSLAB), Staphylococcus, and Actinobacteria, may contribute to the development of the sensory characteristics of cheese during ripening. Therefore, teat skin could be an interesting source or vector of biodiversity for milk. Variations of microbial counts and diversity between the farms studied have been observed. Moreover, Staphylococcus auricularis, Staphylococcus devriesei, Staphylococcus arlettae, Streptococcus bovis, Streptococcus equinus, Clavibacter michiganensis, Coprococcus catus, or Arthrobacter gandavensis commensal bacteria of teat skin and teat canal, as well as human skin, are not common in milk, suggesting that there is a breakdown of microbial flow from animal to milk. It would then be interesting to thoroughly study this microbial flow from teat to milk.

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Section: Discussionmentioning

confidence: 80%

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Verdier‐Metz¹,

Gagné

Bornes

et al. 2012

Appl Environ Microbiol

Self Cite

135

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“…Taking into account this drawback of culture-independent PCR approach, identical ARDRA profiles could be explained although initial diverse profiles were expected due to the use of raw milk in the cheese production. It has been reported by other authors [3,4,11,14,15] that population structure of LAB community present in the traditional raw milk cheeses is diverse and complex. The dominance of only one species was also confirmed by PCR-DGGE.…”

Section: Resultsmentioning

confidence: 96%

“…The majority of the cheeses produced from raw sheep milk are hard and long ripened and their unique characteristics arise from specific indigenous microbiota which contributes to diversity of taste and flavour of artisanal cheeses [3,4]. Autochthonous microbiota of such cheeses represent a heritage which has to be protected and preserved, as it contributes to natural microbial biodiversity and typical characteristics of the traditional cheeses [11].…”

Section: Introductionmentioning

confidence: 99%

Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

Pogačić

Samaržija

Corich

et al. 2010

Dairy Sci. Technol.

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-Karakačanski skakutanac is an artisanal fresh sheep cheese produced on a small scale in a limited area of eastern Croatia. It is manufactured from unrefrigerated raw sheep milk immediately after milking, without the addition of starter culture, and coagulated with industrial rennet. To date, no microbiological or molecular characterization of the biodiversity of the microbiota has been performed. The objective of this study was to obtain an initial insight into the biodiversity of the microbial community associated with this cheese during the production season and shelf life period. Eleven cheeses were obtained from a dairy farm at 14-day intervals during the lactation period of east Friesian sheep in 2007. Bacterial DNA was isolated directly from cheese on the first, second and third day of the cheese shelf life, resulting in a total of 33 DNA samples. Extracted DNA was used as a template for PCR-ARDRA and PCR-DGGE analysis. The use of dual culture-independent approaches revealed similar results and indicated predominance of Lactococcus lactis.

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“…The challenge for studying the metabolic traits of a specific microorganism in spontaneous fermentation lies in the determination of the aroma compounds resulting from structural variations in the microbial community. Recently, partial least square (PLS) regression was adopted to establish relationships between two groups of data (14). For example, PLS regression was used to determine which microbes had the biggest influence on host metabolism in the human gut (15), and the results revealed that variations in the Faecalibacterium prausnitzii population were associated with differences in the occurrence of important urinary metabolites.…”

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confidence: 99%

In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor

Zhang

et al. 2014

Appl Environ Microbiol

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The in situ metabolic characteristics of the yeasts involved in spontaneous fermentation process of Chinese light-style liquor are poorly understood. The covariation between metabolic profiles and yeast communities in Chinese light-style liquor was modeled using the partial least square (PLS) regression method. The diversity of yeast species was evaluated by sequence analysis of the 26S ribosomal DNA (rDNA) D1/D2 domains of cultivable yeasts, and the volatile compounds in fermented grains were analyzed by gas chromatography (GC)-mass spectrometry (MS). Eight yeast species and 58 volatile compounds were identified, respectively. The modulation of 16 of these volatile compounds was associated with variations in the yeast population (goodness of prediction [Q 2 ] > 20%). The results showed that Pichia anomala was responsible for the characteristic aroma of Chinese liquor, through the regulation of several important volatile compounds, such as ethyl lactate, octanoic acid, and ethyl tetradecanoate. Correspondingly, almost all of the compounds associated with P. anomala were detected in a pure culture of this yeast. In contrast to the PLS regression results, however, ethyl lactate and ethyl isobutyrate were not detected in the same pure culture, which indicated that some metabolites could be generated by P. anomala only when it existed in a community with other yeast species. Spontaneous and solid-state fermentation has been used for thousands of years for the preparation of traditional foods such as bread, tempeh, yogurt, and cheese (1-3). Spontaneously fermented foods are generally characterized by a wide variety of tastes and textures, and sensory properties of the foods are generally determined by the involved microflora, besides the raw material (4, 5). With this in mind, it is therefore important to identify the functional microorganisms contributing to the formation of food flavors.The metabolic characteristics of lactic acid bacteria (LAB) and yeasts have been studied extensively (6-8), and their effects on food flavor have been highlighted through the detection of the corresponding metabolites in pure cultures. Although these studies have provided valuable information regarding the individual species, they take no account of the fact that the level of volatiles produced by a single species may be influenced by other species in a mixed-culture system. The different flavors of foods would be determined to a large extent by the in situ metabolic characteristics of different microorganisms. Several studies have already described the metabolic characteristics of mixed cultures with the aim of identifying the effects of individual strains on the generation of volatile compounds (9-12). For instance, the metabolic footprints of each strain of Saccharomyces in monoculture and mixed cultures were derived during wine fermentation (9). This showed that the volatile compounds produced in the mixed culture could not be predicted based on the volatiles observed in the monocultures of the same yeast species. Recent work i...

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Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese

Cited by 49 publications

References 30 publications

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE

In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor

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