Ecological and aromatic impact of two Gram-negative bacteria ( Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese
| Autor: | Marie-Christine Montel, Françoise Irlinger, Emmanuel Coton, Monika Coton, Sandra Helinck, Anne-Sophie Sarthou, Stéphane Ah Yuen In Yung, Céline Delbès-Paus |
|---|---|
| Přispěvatelé: | Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Unité Mixte de Recherche Fromagère (UMRF), Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Microorganism
Interactions Cheese ripening Microbiology 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Cheese Microbial community Food microbiology Aroma compound Food science Psychrobacter Aroma 2. Zero hunger Aldehydes 0303 health sciences Bacteria Ecology Sulfur Compounds biology 030306 microbiology food and beverages Hafnia alvei Ripening 04 agricultural and veterinary sciences General Medicine Ketones biology.organism_classification 040401 food science Smell chemistry Aroma compounds Gram-negative bacteria Food Microbiology Volatilization Smear cheese [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | International Journal of Food Microbiology International Journal of Food Microbiology, Elsevier, 2012, 153 (3), pp.332-338. ⟨10.1016/j.ijfoodmicro.2011.11.022⟩ |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2011.11.022⟩ |
| Popis: | The impact of the growth of two Gram-negative bacteria, Psychrobacter celer and Hafnia alvei, inoculated at 10(2) and 10(6) cfu/g, on the dynamics of a multispecies community as well as on volatile aroma compound production during cheese ripening was investigated. Results showed that P. celer was able to successfully implant itself in cheese, regardless of its inoculation level. However, when it was inoculated at a high level, the bacterial biodiversity was drastically lowered from day 25 to the end of ripening. Overall, the presence of P. celer led to the higher production of volatile aroma compounds such as aldehydes, ketones and sulfur compounds. Regardless of its inoculation level, H. alvei barely affected the growth of the bacterial community and was subdominant at the end of ripening. It influenced total volatile aroma compound production with volatile sulfur compounds being the most abundant. Overall, these two bacteria were able to implant themselves in a cheese community and significantly contributed to the aromatic properties of the cheese. Their role in flavoring and their interactions with the technological microorganisms must be considered during cheese ripening and should be further investigated. |
| Databáze: | OpenAIRE |
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