Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

Autores
Peralta, Guillermo Hugo; Wolf, Irma Veronica; Perotti, Maria Cristina; Bergamini, Carina Viviana; Hynes, Erica Rut
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacillus paracasei 90, Lb. casei 72 (INLAIN collection) and S. thermophilus 2 (commercial strain) to produce flavour-related biochemical changes, as single or mixed (lactobacilli + streptococci) cultures, was assessed in a cheese model. These three strains, with different activities of glutamate dehydrogenase (GDH) and aminotransferases (AT), were incubated (14d/37 °C) alone or in mixed cultures in a cheese model consisting of a sterile extract of a fresh cheese. Mesophilic lactobacilli showed fermentation of carbohydrates, an increase of peptidolysis and production of volatile compounds that were correlated with their AT activities. In addition, these strains also produced completely different profiles of the amino acceptor compounds: pyruvate and α-ketoglutarate. S. thermophilus 2 increased the level of α-ketoglutarate due to its high GDH activity, but its contribution to flavour compound production was negligible; small additional changes existed when S. thermophilus 2 was mixed with the lactobacilli. Biochemical changes leading to flavour formation were mainly due to the activity of lactobacilli. Our results suggest that the AT profile and the peptidolytic activity of each strain influenced the volatilome of the extracts during incubation. So, both lactobacilli strains could be used as adjunct cultures in cheeses to increase/diversify the flavour, but more studies are needed to deepen the knowledge about the potential of S. thermophilus 2 for the production of flavour compounds.
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
CHEESE EXTRACT
CHEESE FLAVOUR
MESOPHILIC LACTOBACILLI
STREPTOCOCCI
VOLATILE COMPOUNDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/110143
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/110143
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extractPeralta, Guillermo HugoWolf, Irma VeronicaPerotti, Maria CristinaBergamini, Carina VivianaHynes, Erica RutCHEESE EXTRACTCHEESE FLAVOURMESOPHILIC LACTOBACILLISTREPTOCOCCIVOLATILE COMPOUNDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacillus paracasei 90, Lb. casei 72 (INLAIN collection) and S. thermophilus 2 (commercial strain) to produce flavour-related biochemical changes, as single or mixed (lactobacilli + streptococci) cultures, was assessed in a cheese model. These three strains, with different activities of glutamate dehydrogenase (GDH) and aminotransferases (AT), were incubated (14d/37 °C) alone or in mixed cultures in a cheese model consisting of a sterile extract of a fresh cheese. Mesophilic lactobacilli showed fermentation of carbohydrates, an increase of peptidolysis and production of volatile compounds that were correlated with their AT activities. In addition, these strains also produced completely different profiles of the amino acceptor compounds: pyruvate and α-ketoglutarate. S. thermophilus 2 increased the level of α-ketoglutarate due to its high GDH activity, but its contribution to flavour compound production was negligible; small additional changes existed when S. thermophilus 2 was mixed with the lactobacilli. Biochemical changes leading to flavour formation were mainly due to the activity of lactobacilli. Our results suggest that the AT profile and the peptidolytic activity of each strain influenced the volatilome of the extracts during incubation. So, both lactobacilli strains could be used as adjunct cultures in cheeses to increase/diversify the flavour, but more studies are needed to deepen the knowledge about the potential of S. thermophilus 2 for the production of flavour compounds.Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaEDP Sciences2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/110143Peralta, Guillermo Hugo; Wolf, Irma Veronica; Perotti, Maria Cristina; Bergamini, Carina Viviana; Hynes, Erica Rut; Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract; EDP Sciences; Dairy Science & Technology; 96; 5; 4-2016; 603-6211958-5586CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0291-4info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:52Zoai:ri.conicet.gov.ar:11336/110143instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:52.355CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
title Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
spellingShingle Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
Peralta, Guillermo Hugo
CHEESE EXTRACT
CHEESE FLAVOUR
MESOPHILIC LACTOBACILLI
STREPTOCOCCI
VOLATILE COMPOUNDS
title_short Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
title_full Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
title_fullStr Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
title_full_unstemmed Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
title_sort Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
dc.creator.none.fl_str_mv Peralta, Guillermo Hugo
Wolf, Irma Veronica
Perotti, Maria Cristina
Bergamini, Carina Viviana
Hynes, Erica Rut
author Peralta, Guillermo Hugo
author_facet Peralta, Guillermo Hugo
Wolf, Irma Veronica
Perotti, Maria Cristina
Bergamini, Carina Viviana
Hynes, Erica Rut
author_role author
author2 Wolf, Irma Veronica
Perotti, Maria Cristina
Bergamini, Carina Viviana
Hynes, Erica Rut
author2_role author
author
author
author
dc.subject.none.fl_str_mv CHEESE EXTRACT
CHEESE FLAVOUR
MESOPHILIC LACTOBACILLI
STREPTOCOCCI
VOLATILE COMPOUNDS
topic CHEESE EXTRACT
CHEESE FLAVOUR
MESOPHILIC LACTOBACILLI
STREPTOCOCCI
VOLATILE COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacillus paracasei 90, Lb. casei 72 (INLAIN collection) and S. thermophilus 2 (commercial strain) to produce flavour-related biochemical changes, as single or mixed (lactobacilli + streptococci) cultures, was assessed in a cheese model. These three strains, with different activities of glutamate dehydrogenase (GDH) and aminotransferases (AT), were incubated (14d/37 °C) alone or in mixed cultures in a cheese model consisting of a sterile extract of a fresh cheese. Mesophilic lactobacilli showed fermentation of carbohydrates, an increase of peptidolysis and production of volatile compounds that were correlated with their AT activities. In addition, these strains also produced completely different profiles of the amino acceptor compounds: pyruvate and α-ketoglutarate. S. thermophilus 2 increased the level of α-ketoglutarate due to its high GDH activity, but its contribution to flavour compound production was negligible; small additional changes existed when S. thermophilus 2 was mixed with the lactobacilli. Biochemical changes leading to flavour formation were mainly due to the activity of lactobacilli. Our results suggest that the AT profile and the peptidolytic activity of each strain influenced the volatilome of the extracts during incubation. So, both lactobacilli strains could be used as adjunct cultures in cheeses to increase/diversify the flavour, but more studies are needed to deepen the knowledge about the potential of S. thermophilus 2 for the production of flavour compounds.
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacillus paracasei 90, Lb. casei 72 (INLAIN collection) and S. thermophilus 2 (commercial strain) to produce flavour-related biochemical changes, as single or mixed (lactobacilli + streptococci) cultures, was assessed in a cheese model. These three strains, with different activities of glutamate dehydrogenase (GDH) and aminotransferases (AT), were incubated (14d/37 °C) alone or in mixed cultures in a cheese model consisting of a sterile extract of a fresh cheese. Mesophilic lactobacilli showed fermentation of carbohydrates, an increase of peptidolysis and production of volatile compounds that were correlated with their AT activities. In addition, these strains also produced completely different profiles of the amino acceptor compounds: pyruvate and α-ketoglutarate. S. thermophilus 2 increased the level of α-ketoglutarate due to its high GDH activity, but its contribution to flavour compound production was negligible; small additional changes existed when S. thermophilus 2 was mixed with the lactobacilli. Biochemical changes leading to flavour formation were mainly due to the activity of lactobacilli. Our results suggest that the AT profile and the peptidolytic activity of each strain influenced the volatilome of the extracts during incubation. So, both lactobacilli strains could be used as adjunct cultures in cheeses to increase/diversify the flavour, but more studies are needed to deepen the knowledge about the potential of S. thermophilus 2 for the production of flavour compounds.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/110143
Peralta, Guillermo Hugo; Wolf, Irma Veronica; Perotti, Maria Cristina; Bergamini, Carina Viviana; Hynes, Erica Rut; Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract; EDP Sciences; Dairy Science & Technology; 96; 5; 4-2016; 603-621
1958-5586
CONICET Digital
CONICET
url http://hdl.handle.net/11336/110143
identifier_str_mv Peralta, Guillermo Hugo; Wolf, Irma Veronica; Perotti, Maria Cristina; Bergamini, Carina Viviana; Hynes, Erica Rut; Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract; EDP Sciences; Dairy Science & Technology; 96; 5; 4-2016; 603-621
1958-5586
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0291-4
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv EDP Sciences
publisher.none.fl_str_mv EDP Sciences
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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