Document Detail


Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
MedLine Citation:
PMID:  20965316     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic lactobacilli isolated from cheese was studied. Miniature soft cheeses (200 g) were produced with or without the inclusion of a culture of Lactobacillus plantarum I91 or Lactobacillus casei I90 in the starter composed of Streptococcus thermophilus. During ripening, cheeses containing the added lactobacilli showed an increased content of total free amino acids, but this increase was only significant in cheeses with Lb. plantarum I91. In addition, free amino acid profiles were modified by selective increases of some amino acids, such as Asp, Ser, Arg, Leu, and Phe. Cheeses inoculated with Lb. plantarum I91 or Lb. casei I90 were also characterized by a significantly higher concentration of diacetyl, a key flavor compound, and an increased content of acetoin. Results suggest an increase in the catabolism of either citrate or aspartate, with the production of the derived aroma compounds. Overall, aspartate content increased in both lactobacilli-added cheeses, whereas citrate was more or less constant, suggesting that aspartate could be the source of increased diacetyl and acetoin. A triangle aroma test showed that the addition of the lactobacilli strains significantly changed the sensory attributes of cheeses. At least 11 of 12 panelists commented that the aroma of cheeses with adjuncts was more buttery than that of control cheeses, which is desirable in most soft cheeses. Both Lb. plantarum I91 and Lb. casei I90 performed well as adjunct cultures by influencing cheese aroma development and cheese proteolysis.
Authors:
M M Milesi; I V Wolf; C V Bergamini; E R Hynes
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  93     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2010 Nov 
Date Detail:
Created Date:  2010-10-22     Completed Date:  2011-01-25     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5020-31     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Affiliation:
Instituto de Lactología Industrial, Universidad Nacional del Litoral-Consejo Nacional de Investigaciones Científicas y Técnicas, Santa Fe, Argentina.
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / analysis
Aspartic Acid / analysis
Cheese / analysis,  microbiology*
Diacetyl / analysis
Food Handling
Food Microbiology*
Lactobacillus casei / metabolism*
Lactobacillus plantarum / metabolism*
Taste*
Chemical
Reg. No./Substance:
0/Amino Acids; 431-03-8/Diacetyl; 56-84-8/Aspartic Acid

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


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