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Wang C, Gao L, Gao Y, Yang G, Zhao Z, Zhao Y, Wang J, Li S. Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. Food Sci Nutr 2023; 11:1572-1583. [PMID: 36911834 PMCID: PMC10002913 DOI: 10.1002/fsn3.3198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022] Open
Abstract
A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
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Affiliation(s)
- Chao Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Lei Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yansong Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Ge Yang
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Zijian Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yujuan Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Jihui Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
| | - Shengyu Li
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
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Chen X, Gu Z, Peng Y, Quek SY. What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches. Food Chem 2022; 383:132437. [PMID: 35182863 DOI: 10.1016/j.foodchem.2022.132437] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 01/26/2022] [Accepted: 02/09/2022] [Indexed: 11/26/2022]
Abstract
Camembert cheese undergoes various biochemical changes during ripening, which lead to its unique aroma and typical flavor characteristics. This study aimed to systemically evaluate the primary biochemical events (lipolysis and proteolysis) and secondary metabolites (flavor compounds) of commercial Camembert during 56 days of ripening under packaging conditions. The changes of free fatty acid, free amino acids, soluble nitrogen, proteins/peptides distribution, odorant contribution, and volatile profiles were studied. Results showed that the lipolytic process was prevalent during the initial 14 days, while the proteolysis level continuously increased as the ripening period advanced, causing the index of ripening depth to increase from 4.8% to 13.9%. On day 28, the sample developed odorants with high modified frequency values of 94.3%. With the untargeted metabolomic approaches, two major (γ-butyrolactone and methyl heptenone) and four minor (3-methyl-1-butanol, γ-hexalactone, 2-nonanone, and dodecanoic acid) volatile markers were recognized to discriminate the ripening stages of Camembert cheese.
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Affiliation(s)
- Xiao Chen
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yinghan Peng
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North 4474, New Zealand.
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Zhang S, Wang T, Zhang Y, Song B, Pang X, Lv J. Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening. Foods 2022; 11:foods11111662. [PMID: 35681411 PMCID: PMC9180517 DOI: 10.3390/foods11111662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/28/2022] [Accepted: 05/31/2022] [Indexed: 11/16/2022] Open
Abstract
In order to improve the flavor and taste of Camembert cheese, the use of Monascus as an adjunct starter for the production of Camembert-type cheese was studied to investigate its effect on the proteolysis, lipolysis, and volatile compounds during ripening for 40 days. The Camembert cheese without Monascus was used as a control. The results showed that proteolytic and lipolytic activities increased to a certain extent. The addition of Monascus promoted primary and secondary proteolysis, due to the release of some proteases by Monascus. Aspartic, Threonine, Glutamic, Glycine, Methione, Isoleucine, Phenyalanine, and Lysine contents in experimental group (R) cheese were significantly higher than those in control group (W) cheeses. In addition, the free amino acid and fatty acid contents were also affected. The identification of flavor components using gas-mass spectrometry (GC-MS) showed that 2-undecone, 2-tridecanone, phenylethyl alcohol, butanediol (responsible for the production of flowery and honey-like aroma), ethyl hexanoate, ethyl octanoate, and ethyl citrate (fruit-like aroma) were significantly higher (p < 0.05) in the experimental cheeses than in the control. The contents of 2-nonanone, 2-octanone and 2-decanone (showing milky flavor), and 1-octene-3 alcohol with typical mushroom-like flavor were lower than the control.
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Affiliation(s)
| | | | | | | | | | - Jiaping Lv
- Correspondence: ; Tel.: +86-010-62815542
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Suzuki-Iwashima A, Matsuura H, Iwasawa A, Shiota M. Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses. J Biosci Bioeng 2019; 129:333-347. [PMID: 31611057 DOI: 10.1016/j.jbiosc.2019.09.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 09/03/2019] [Accepted: 09/06/2019] [Indexed: 10/25/2022]
Abstract
The flavor of white mold cheese is attributed to the formation of aroma compounds associated with complex effects of bacteria and fungi, resulting in difficulties in flavor design for new cheeses. This study aimed to identify the microbial basis of flavor by identifying the combined effects of LD type lactic acid bacteria (LAB) starters and Penicillium camemberti on the generation of metabolites during the ripening process. Metabolomics analyses were performed on three model cheeses: normal cheese, no-mold cheese with only LAB, and no-LAB cheese with only white mold. Aroma compounds and their potential precursors were analyzed using headspace solid-phase microextraction-gas chromatography/mass spectrometry (GC/MS) and solvent extraction-GC/MS, respectively. Measurements during ripening and multivariate analyses on the data revealed the relationship between the microorganisms and metabolic activities, which were classified into four groups: metabolites generated by LAB and degraded by P. camemberti; metabolites generated by P. camemberti and degraded or inhibited by LAB; metabolites generated by P. camemberti and enhanced by LAB; and metabolites exhibiting no interaction between P. camemberti and LAB. The characteristic compounds in LAB and white mold cheeses were mainly products of sugar and protein metabolism, respectively. The involvement of fatty acids, methyl ketones, and secondary alcohol metabolic pathways in the late-ripening stage was confirmed, and the profiles of volatile metabolites contributing to the characteristic aroma of the white mold cheese in the fermentation process were also confirmed.
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Affiliation(s)
- Ai Suzuki-Iwashima
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan
| | - Hiroaki Matsuura
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan
| | - Ai Iwasawa
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan; Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan
| | - Makoto Shiota
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan.
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Nunes CDSO, de Carvalho GBM, da Silva MLC, da Silva GP, Machado BAS, Uetanabaro APT. Cocoa pulp in beer production: Applicability and fermentative process performance. PLoS One 2017; 12:e0175677. [PMID: 28419110 PMCID: PMC5395165 DOI: 10.1371/journal.pone.0175677] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Accepted: 03/29/2017] [Indexed: 11/18/2022] Open
Abstract
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.
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Affiliation(s)
- Cassiane da Silva Oliveira Nunes
- Department of Biology and Biotechnology of Microorganisms, State University of Santa Cruz, Ilhéus, Bahia, Brazil
- Bahia Federal Institute Catu Campus, Catu, Bahia, Brazil
- * E-mail:
| | | | | | | | - Bruna Aparecida Souza Machado
- Department of Biotechnology and Food, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
- Institute of Technology in Health, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
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Calzada J, del Olmo A, Picon A, Nuñez M. Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.07.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Lessard MH, Viel C, Boyle B, St-Gelais D, Labrie S. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese. BMC Genomics 2014; 15:235. [PMID: 24670012 PMCID: PMC3986886 DOI: 10.1186/1471-2164-15-235] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2013] [Accepted: 03/11/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process. RESULTS The metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01 was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period. CONCLUSIONS These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.
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Affiliation(s)
| | | | | | | | - Steve Labrie
- Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, 2425 rue de l'Agriculture, G1V 0A6, Québec City, QC, Canada.
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Gaucel S, Guillemin H, Corrieu G. A generalised model for cheese mass loss determination during ripening. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lee KI, Watanabe M, Sugita-Konishi Y, Hara-Kudo Y, Kumagai S. Penicillium camemberti and Penicillium roqueforti enhance the growth and survival of Shiga toxin-producing Escherichia coli O157 under mild acidic conditions. J Food Sci 2012; 77:M102-7. [PMID: 22251153 DOI: 10.1111/j.1750-3841.2011.02533.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The effects of secondary starter molds of common mold-ripened cheeses on the Shiga toxin-producing Escherichia coli (STEC) O157 were assessed in 3 model systems. In the 1st model, 8 STEC O157 strains were incubated in the spent culture of Penicillium camemberti or Penicillium roqueforti under mild acidic conditions at 25 °C. In the spent cultures of the mold at pH 4.8 to 5.0, the lag times of STEC O157 growth were significantly shorter than those observed in fresh medium. Analyses of the spent culture of P. camemberti showed that the causative agents of the growth enhancement were produced by the mold in response to an acidic environment and were not fully inactivated in heat treatment. In the 2nd model, P. camemberti and STEC O157 were cocultured in acidified milk at 25 °C. The population of STEC O157 reached 10(8) CFU/mL in the presence of the mold, whereas the population steadily declined in the absence of the mold. Although this growth enhancement was partially attributable to alkalization by the mold, it was observed even when the pH of this model was stabilized. In the 3rd model, 2 STEC O157 strains were incubated in the spent cultures of molds at pH 4.5 at 10 °C. In the spent culture, proportions of injured cells were significantly lower and D values were significantly higher than those in control, except one STEC O157 strain in the spent culture of P. camemberti. These results showed that the molds could enhance the growth and survival of STEC O157 by changing the environment. Practical Application: This study demonstrated that molds in foods can improve the growth and survival of the Shiga toxin-producing Escherichia coli O157. Because microbial interactions are ubiquitous in food, our results provide an important insight for understanding the behavior of microorganisms in food.
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Affiliation(s)
- Ken-ichi Lee
- Graduate School of Agricultural and Life Sciences, the Univ of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese. J DAIRY RES 2011; 79:102-9. [DOI: 10.1017/s0022029911000781] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The distribution of the volatile components in four regions, Rind, Exterior, Intermediate, and Interior, of hand-made Idiazabal cheese which had been ripened for two months was studied in detail. It is proved that the headspace of this ripened sheep cheese is non-homogeneous in the different cheese regions. The Rind is the richest region in volatile compounds, followed by the Exterior region. A large number of compounds with different functional groups have their greatest abundances in the Rind with negative abundance gradients towards the interior regions. Many of these are undetectable in the Intermediate and Interior regions. Other compounds such as aldehydes having a great number of carbon atoms, and most of the acids have their greatest abundances in the Exterior region. Alcohols, ketones and esters of small size have their greatest abundances in the Intermediate region. And finally, a reduced number of compounds are distributed homogeneously in all cheese regions. The origin of the compounds, the conditions that favour their formation, their functional groups, size, shape and reactivity could be factors involved in their distribution in the cheese, which in turn is associated with the microbial ecology, chemical reactions and physical effects.
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Picque D, Leclercq-Perlat M, Guillemin H, Perret B, Cattenoz T, Provost J, Corrieu G. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films. J Dairy Sci 2010; 93:5601-12. [DOI: 10.3168/jds.2010-3373] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2010] [Accepted: 09/06/2010] [Indexed: 11/19/2022]
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Sourabié AM, Spinnler HE, Bonnarme P, Saint-Eve A, Landaud S. Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4674-4680. [PMID: 18512934 DOI: 10.1021/jf800307d] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound ( p-hydroxymercuribenzoate) enabled the isolation of a new compound. The analysis of cheese extracts by gas chromatography coupled with pulse flame photometry, mass spectrometry, and olfactometry detections led to the identification of ethyl 3-mercaptopropionate in Munster and Camembert cheeses. This compound, described at low concentrations as having pleasant, fruity, grapy, rhubarb, and empyreumatic characters, has previously been reported in wine and Concord grape but was never mentioned before in cheese. A possible route for the formation of this compound in relation with the catabolism of sulfur amino acids is proposed.
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Abraham S, Cachon R, Colas B, Feron G, De Coninck J. Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.12.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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