Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction

Autores
Peralta, Guillermo Hugo; Wolf, Irma Veronica; Bergamini, Carina Viviana; Perotti, Maria Cristina; Hynes, Erica Rut
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Selected strains of mesophilic lactobacilli with key enzymatic activitiesmay be employed to intensify or diversify cheese flavor during ripening. Among enzymes of interest, aminotransferases are most important, as they are involved in the first step of amino acid (AA) catabolism. In previous studies, Lactobacillus paracasei I90 has been shown to increase both the secondary proteolysis in soft and semihard cheeses and the production of volatile compounds in minisoft cheeses. In this work, its potential for the formation of volatile compounds derived from AA catabolism was assessed by solid-phase microextraction coupled to GC-FID/MS in a hard-cooked cheese model, consisting of a cheese extract sterilized by filtration. Lb. paracasei I90 showed aminotransferase activity towards all the AAs studied (branched-chain AAs, aromatic AAs, aspartic acid, and methionine). The highest levels were observed for aspartic acid, followed by branched-chain AAs and tryptophane. Among the volatile compounds derived from AAs, 2-methylbutanal, 3-methylbutanal, diacetyl, 3-methyl1-butanol, acetic, and 3-methylbutanoic acids were detected at higher level in extracts inoculated with Lb. paracasei I90 than in controls. It was concluded that the production of volatile compounds by Lb. paracasei I90 in a hard cheese model was consistent with its main aminotransferase activities, making this strain a good candidate for enhancing flavor in hard cheeses.
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Materia
Amino Acid Catabolism
Lactobacillus Paracasei
Chese Model
Volatile Compounds
Spme-Gc-Fid/Ms
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:11336/13254
Acceder
id CONICETDig_bcc7bb2908a516b67c206a8399024043
oai_identifier_str oai:ri.conicet.gov.ar:11336/13254
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextractionPeralta, Guillermo HugoWolf, Irma VeronicaBergamini, Carina VivianaPerotti, Maria CristinaHynes, Erica RutAmino Acid CatabolismLactobacillus ParacaseiChese ModelVolatile CompoundsSpme-Gc-Fid/Mshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Selected strains of mesophilic lactobacilli with key enzymatic activitiesmay be employed to intensify or diversify cheese flavor during ripening. Among enzymes of interest, aminotransferases are most important, as they are involved in the first step of amino acid (AA) catabolism. In previous studies, Lactobacillus paracasei I90 has been shown to increase both the secondary proteolysis in soft and semihard cheeses and the production of volatile compounds in minisoft cheeses. In this work, its potential for the formation of volatile compounds derived from AA catabolism was assessed by solid-phase microextraction coupled to GC-FID/MS in a hard-cooked cheese model, consisting of a cheese extract sterilized by filtration. Lb. paracasei I90 showed aminotransferase activity towards all the AAs studied (branched-chain AAs, aromatic AAs, aspartic acid, and methionine). The highest levels were observed for aspartic acid, followed by branched-chain AAs and tryptophane. Among the volatile compounds derived from AAs, 2-methylbutanal, 3-methylbutanal, diacetyl, 3-methyl1-butanol, acetic, and 3-methylbutanoic acids were detected at higher level in extracts inoculated with Lb. paracasei I90 than in controls. It was concluded that the production of volatile compounds by Lb. paracasei I90 in a hard cheese model was consistent with its main aminotransferase activities, making this strain a good candidate for enhancing flavor in hard cheeses.Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaEdp Sciences2014-02info: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/11336/13254Peralta, Guillermo Hugo; Wolf, Irma Veronica; Bergamini, Carina Viviana; Perotti, Maria Cristina; Hynes, Erica Rut; Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction; Edp Sciences; Dairy Science & Technology; 94; 1; 2-2014; 5465-54761958-5586enginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13594-013-0143-4info:eu-repo/semantics/altIdentifier/doi//10.1007/s13594-013-0143-4info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:12:53Zoai:ri.conicet.gov.ar:11336/13254instacron: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:34982025-09-29 10:12:53.377CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
title Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
spellingShingle Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
Peralta, Guillermo Hugo
Amino Acid Catabolism
Lactobacillus Paracasei
Chese Model
Volatile Compounds
Spme-Gc-Fid/Ms
title_short Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
title_full Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
title_fullStr Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
title_full_unstemmed Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
title_sort Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
dc.creator.none.fl_str_mv Peralta, Guillermo Hugo
Wolf, Irma Veronica
Bergamini, Carina Viviana
Perotti, Maria Cristina
Hynes, Erica Rut
author Peralta, Guillermo Hugo
author_facet Peralta, Guillermo Hugo
Wolf, Irma Veronica
Bergamini, Carina Viviana
Perotti, Maria Cristina
Hynes, Erica Rut
author_role author
author2 Wolf, Irma Veronica
Bergamini, Carina Viviana
Perotti, Maria Cristina
Hynes, Erica Rut
author2_role author
author
author
author
dc.subject.none.fl_str_mv Amino Acid Catabolism
Lactobacillus Paracasei
Chese Model
Volatile Compounds
Spme-Gc-Fid/Ms
topic Amino Acid Catabolism
Lactobacillus Paracasei
Chese Model
Volatile Compounds
Spme-Gc-Fid/Ms
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Selected strains of mesophilic lactobacilli with key enzymatic activitiesmay be employed to intensify or diversify cheese flavor during ripening. Among enzymes of interest, aminotransferases are most important, as they are involved in the first step of amino acid (AA) catabolism. In previous studies, Lactobacillus paracasei I90 has been shown to increase both the secondary proteolysis in soft and semihard cheeses and the production of volatile compounds in minisoft cheeses. In this work, its potential for the formation of volatile compounds derived from AA catabolism was assessed by solid-phase microextraction coupled to GC-FID/MS in a hard-cooked cheese model, consisting of a cheese extract sterilized by filtration. Lb. paracasei I90 showed aminotransferase activity towards all the AAs studied (branched-chain AAs, aromatic AAs, aspartic acid, and methionine). The highest levels were observed for aspartic acid, followed by branched-chain AAs and tryptophane. Among the volatile compounds derived from AAs, 2-methylbutanal, 3-methylbutanal, diacetyl, 3-methyl1-butanol, acetic, and 3-methylbutanoic acids were detected at higher level in extracts inoculated with Lb. paracasei I90 than in controls. It was concluded that the production of volatile compounds by Lb. paracasei I90 in a hard cheese model was consistent with its main aminotransferase activities, making this strain a good candidate for enhancing flavor in hard cheeses.
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
description Selected strains of mesophilic lactobacilli with key enzymatic activitiesmay be employed to intensify or diversify cheese flavor during ripening. Among enzymes of interest, aminotransferases are most important, as they are involved in the first step of amino acid (AA) catabolism. In previous studies, Lactobacillus paracasei I90 has been shown to increase both the secondary proteolysis in soft and semihard cheeses and the production of volatile compounds in minisoft cheeses. In this work, its potential for the formation of volatile compounds derived from AA catabolism was assessed by solid-phase microextraction coupled to GC-FID/MS in a hard-cooked cheese model, consisting of a cheese extract sterilized by filtration. Lb. paracasei I90 showed aminotransferase activity towards all the AAs studied (branched-chain AAs, aromatic AAs, aspartic acid, and methionine). The highest levels were observed for aspartic acid, followed by branched-chain AAs and tryptophane. Among the volatile compounds derived from AAs, 2-methylbutanal, 3-methylbutanal, diacetyl, 3-methyl1-butanol, acetic, and 3-methylbutanoic acids were detected at higher level in extracts inoculated with Lb. paracasei I90 than in controls. It was concluded that the production of volatile compounds by Lb. paracasei I90 in a hard cheese model was consistent with its main aminotransferase activities, making this strain a good candidate for enhancing flavor in hard cheeses.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/13254
Peralta, Guillermo Hugo; Wolf, Irma Veronica; Bergamini, Carina Viviana; Perotti, Maria Cristina; Hynes, Erica Rut; Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction; Edp Sciences; Dairy Science & Technology; 94; 1; 2-2014; 5465-5476
1958-5586
url http://hdl.handle.net/11336/13254
identifier_str_mv Peralta, Guillermo Hugo; Wolf, Irma Veronica; Bergamini, Carina Viviana; Perotti, Maria Cristina; Hynes, Erica Rut; Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction; Edp Sciences; Dairy Science & Technology; 94; 1; 2-2014; 5465-5476
1958-5586
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13594-013-0143-4
info:eu-repo/semantics/altIdentifier/doi//10.1007/s13594-013-0143-4
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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score 13.070432

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