Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
| Autor: | P, Deetae, J, Mounier, P, Bonnarme, H E, Spinnler, F, Irlinger, S, Helinck |
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| Přispěvatelé: | Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech |
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
MESH: Hydrogen-Ion Concentration
Colony Count Microbial Color smear cheese Gas Chromatography-Mass Spectrometry Cheese MESH: Sulfur Compounds Yeasts MESH: Smell Animals Proteus vulgaris MESH: Animals MESH: Ecosystem Organic Chemicals MESH: Food Microbiology MESH: Colony Count Microbial Ecosystem MESH: Color Bacteria Sulfur Compounds aroma compounds MESH: Yeasts MESH: Organic Chemicals food and beverages Hydrogen-Ion Concentration interactions MESH: Cheese MESH: Proteus vulgaris MESH: Gas Chromatography-Mass Spectrometry Smell MESH: Bacteria [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology Food Microbiology MESH: Volatilization Volatilization microbial community [SDV.EE.IEO]Life Sciences [q-bio]/Ecology environment/Symbiosis |
| Zdroj: | Journal of Applied Microbiology Journal of Applied Microbiology, Wiley, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩ |
| ISSN: | 1364-5072 1365-2672 |
| DOI: | 10.1111/j.1365-2672.2009.04315.x⟩ |
| Popis: | The definitive version is available at ww3.interscience.wiley.com; International audience; Aims: To investigate the impact of Proteus vulgaris growth on a multispecies ecosystem and on volatile aroma compound production during cheese ripening. Methods and Results: The microbial community dynamics and the production of volatile aroma compounds of a nine-species cheese ecosystem were compared with or without the presence of P. vulgaris in the initial inoculum. Proteus vulgaris was able to colonize the cheese surface and it was one of the dominant species, representing 37% of total isolates at the end of ripening with counts of 9Æ2 log10 CFU g)1. In the presence of P. vulgaris, counts of Arthrobacter arilaitensis, Brevibacterium aurantiacum and Hafnia alvei significantly decreased. Proteus vulgaris influenced the production of total volatile aroma compounds with branched-chain aldehydes and their corresponding alcohols being most abundant. Conclusions: Proteus vulgaris was able to successfully implant itself in a complex cheese ecosystem and significantly contributed to the organoleptic properties of cheese during ripening. This bacterium also interacted negatively with other bacteria in the ecosystem studied. Significance and Impact of the Study: This is the first time that the impact of a Gram-negative bacterium |
| Databáze: | OpenAIRE |
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