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

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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https://hal.inrae.fr/hal-03313075
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Submitted on : Tuesday, August 3, 2021 - 11:45:08 AM
Last modification on : Tuesday, September 13, 2022 - 2:14:28 PM
Long-term archiving on: : Thursday, November 4, 2021 - 6:49:24 PM

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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, American Chemical Society, 2021, ⟨10.1021/acs.jafc.1c01634⟩. ⟨hal-03313075⟩

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