Document Detail

Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.
MedLine Citation:
PMID:  17291387     Owner:  NLM     Status:  MEDLINE    
Phenomena generating FFAs, important flavour precursors, are significant in cheese ripening. In Camembert-like cheeses, it was intended to establish the relationships between the dynamics of FFA concentrations changes and the succession of ripening microflora during ripening. Experimental Camembert-type cheeses were prepared in duplicate from pasteurised milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti, and Brevibacterium aurantiacum under aseptic conditions. For each cheese and each cheesy medium, concentrations of FFAs with odd-numbered carbons, except for 9:0 and 13:0, did not change over time. For long-chain FFAs, concentrations varied with the given cheese part (rind or core). K. lactis produced only short or medium-chain FFAs during its growth and had a minor influence on caproic, caprylic, capric, and lauric acids in comparison with G. candidum, the most lipolytic of the strains used here. It generated all short or medium-chain FFAs (4:0-12:0) during its exponential and slowdown growth periods and only long-chain ones (14:0-18:0) during its stationary phase. Pen. camemberti produced more long-chain FFAs (14:0-18:0) during its sporulation. Brev. aurantiacum did not generate any FFAs. The evidence of links between specific FFAs and the growth of a given microorganism is shown.
Marie-Noëlle Leclercq-Perlat; Georges Corrieu; Henry-Eric Spinnler
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Publication Detail:
Type:  Journal Article     Date:  2007-02-12
Journal Detail:
Title:  The Journal of dairy research     Volume:  74     ISSN:  0022-0299     ISO Abbreviation:  J. Dairy Res.     Publication Date:  2007 May 
Date Detail:
Created Date:  2007-05-16     Completed Date:  2007-09-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985125R     Medline TA:  J Dairy Res     Country:  England    
Other Details:
Languages:  eng     Pagination:  218-25     Citation Subset:  IM    
Unité Mixte de Recherche Génie et de Microbiologie des Procédés Alimentaires (UMR G.M.P.A.), F-78 850 Thiverval-Grignon, France.
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MeSH Terms
Brevibacterium / isolation & purification*
Candida / isolation & purification*
Cheese / analysis*,  microbiology*
Fatty Acids, Nonesterified / analysis*
Food Handling / methods*
Geotrichum / isolation & purification*
Kluyveromyces / isolation & purification*
Penicillium / isolation & purification*
Reg. No./Substance:
0/Fatty Acids, Nonesterified

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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