Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2021

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

Julie Aubert
Arlette Leduc
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  • PersonId : 1206533
Gilles Garric
Anne Thierry

Abstract

The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with Lactococcus (L.) lactis, Lactiplantibacillus (L.) plantarum, and Propionibacterium (P.) freudenreichii. A standard (Std) cheese was compared with three variants of technological itineraries: a shorter salting time (7 h vs 10 h, Salt7h), a shorter stirring time (15 min vs 30 min, Stir15min), or a higher ripening temperature (16°C vs 13°C, Rip16°C). Bacterial counts were similar in the four cheese types, except for a 1.4 log 10 reduction of L. lactis counts in Rip16°C cheeses after 7 weeks of ripening. Compared to Std, Stir15min and Rip16°C increased propionibacterial activity, causing higher concentrations of acetic, succinic, and propanoic acids and lower levels of lactic acid. Rip16°C accelerated secondary proteolysis and volatile production. We thus demonstrated that fine-tuning process parameters could modulate the cheese volatilome by influencing specific bacterial metabolisms.
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Licence : CC BY NC ND - Attribution - NonCommercial - NoDerivatives

Dates and versions

hal-03313075 , version 1 (03-08-2021)

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Attribution - NonCommercial - NoDerivatives

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Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Francoise Boissel, Arlette Leduc, et al.. Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese. Journal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.1c01634⟩. ⟨hal-03313075⟩
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