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Caron T, Piver ML, Péron AC, Lieben P, Lavigne R, Brunel S, Roueyre D, Place M, Bonnarme P, Giraud T, Branca A, Landaud S, Chassard C. Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses. Int J Food Microbiol 2021; 354:109174. [PMID: 34103155 DOI: 10.1016/j.ijfoodmicro.2021.109174] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 03/09/2021] [Accepted: 03/15/2021] [Indexed: 01/25/2023]
Abstract
Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four genetically differentiated populations, two of which were independently domesticated for blue cheese-making, with the other two populations thriving in other environments. Most blue cheeses are made with strains from a single P. roqueforti population, whereas Roquefort cheeses are inoculated with strains from a second population. We made blue cheeses in accordance with the production specifications for Roquefort-type cheeses, inoculating each cheese with a single P. roqueforti strain, using a total of three strains from each of the four populations. We investigated differences between the cheeses made with the strains from the four P. roqueforti populations, in terms of the induced flora, the proportion of blue color, water activity and the identity and abundance of aqueous and organic metabolites as proxies for proteolysis and lipolysis as well as volatile compounds responsible for flavor and aroma. We found that the population-of-origin of the P. roqueforti strains used for inoculation had a minor impact on bacterial diversity and no effect on the abundance of the main microorganism. The cheeses produced with P. roqueforti strains from cheese populations had a higher percentage of blue area and a higher abundance of the volatile compounds typical of blue cheeses, such as methyl ketones and secondary alcohols. In particular, the Roquefort strains produced higher amounts of these aromatic compounds, partly due to more efficient proteolysis and lipolysis. The Roquefort strains also led to cheeses with a lower water availability, an important feature for preventing spoilage in blue cheeses, which is subject to controls for the sale of Roquefort cheese. The typical appearance and flavors of blue cheeses thus result from human selection on P. roqueforti, leading to the acquisition of specific features by the two cheese populations. These findings have important implications for our understanding of adaptation and domestication, and for cheese improvement.
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Affiliation(s)
- Thibault Caron
- Ecologie Systematique Evolution, Université Paris-Saclay, CNRS, AgroParisTech, 91400 Orsay, France; Laboratoire Interprofessionnel de Production - SAS L.I.P., 34 rue de Salers, 15 000 Aurillac, France.
| | - Mélanie Le Piver
- Laboratoire Interprofessionnel de Production - SAS L.I.P., 34 rue de Salers, 15 000 Aurillac, France
| | - Anne-Claire Péron
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
| | - Pascale Lieben
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
| | - René Lavigne
- Université Clermont Auvergne, INRAE, Vetagro Sup, UMRF, 20 Côte de Reyne, 15000 Aurillac, France
| | - Sammy Brunel
- Laboratoire Interprofessionnel de Production - SAS L.I.P., 34 rue de Salers, 15 000 Aurillac, France
| | - Daniel Roueyre
- Laboratoire Interprofessionnel de Production - SAS L.I.P., 34 rue de Salers, 15 000 Aurillac, France
| | - Michel Place
- Laboratoire Interprofessionnel de Production - SAS L.I.P., 34 rue de Salers, 15 000 Aurillac, France
| | - Pascal Bonnarme
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
| | - Tatiana Giraud
- Ecologie Systematique Evolution, Université Paris-Saclay, CNRS, AgroParisTech, 91400 Orsay, France
| | - Antoine Branca
- Ecologie Systematique Evolution, Université Paris-Saclay, CNRS, AgroParisTech, 91400 Orsay, France
| | - Sophie Landaud
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
| | - Christophe Chassard
- Université Clermont Auvergne, INRAE, Vetagro Sup, UMRF, 20 Côte de Reyne, 15000 Aurillac, France
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Picon A, Gaya P, Fernández-García E, Rivas-Cañedo A, Avila M, Nuñez M. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times. J Dairy Sci 2010; 93:2896-905. [PMID: 20630207 DOI: 10.3168/jds.2009-3041] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2009] [Accepted: 03/21/2010] [Indexed: 11/19/2022]
Abstract
Hispánico cheese is manufactured in Spain from a mixture of cow and ewe milk. Production of ewe milk varies throughout the year, with a peak in spring and a valley in summer and autumn. To overcome this seasonal shortage, curd from spring ewe milk may be frozen and used for cheese manufacture some months later. In the present work, ewe milk curds pressed for 15, 60, or 120 min were held at -24 degrees C for 4 mo, thawed, cut to 1-mm pieces, and mixed with fresh cow milk curd for the manufacture of experimental Hispánico cheeses. Control cheese was made from a mixture of pasteurized cow and ewe milk in the same (80:20) proportion. Cheeses, made in duplicate experiments, were analyzed throughout a 60-d ripening period. No significant differences between cheeses were found for lactic acid bacteria counts, dry matter content, hydrophilic peptides, 47 out of 68 vol.tile compounds, texture, and flavor characteristics. On the other hand, differences of minor practical significance between experimental and control cheeses, unrelated to the use of frozen ewe milk curd or the pressing time of ewe milk curd, were found for pH value, aminopeptidase activity, proteolysis, hydrophobic peptides, free amino acids, free fatty acids, and the remaining 21 vol.tile compounds. It may be concluded that the use of frozen ewe milk curd in the manufacture of Hispánico cheese does not alter its main characteristics.
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Affiliation(s)
- A Picon
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid 28040, Spain
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Picon A, Alonso R, Gaya P, Fernández-García E, Rodríguez B, de Paz M, Nuñez M. Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.12.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effect of freezing and frozen storage on the physicochemical, organoleptic and microbiological characteristics of a semi-hard ewes' milk cheese. J DAIRY RES 2009. [DOI: 10.1017/s0022029900028120] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryPhysicochemical, organoleptic and microbiological characteristics of semi-hard ewes' milk cheeses, frozen immediately after manufacture under two different conditions at −35 and −80°C and stored at −20°C for 4 months, were studied during subsequent ripening. Frozen storage after either freezing condition did not result in marked alterations in overall composition or rheological and sensory properties of the cheeses after 45 d ripening. Water activity decreased over the ripening period and this decrease was more pronounced in the frozen batches. The water-holding capacities of the protein in the frozen cheese batches were higher than for the control batch. The level of proteolysis, estimated from the level of amino groups, was higher in the previously frozen cheese. Freezing also reduced the viability of the microbial flora in the cheese. The differences in these characteristics for the two freezing conditions were not significant.
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TEJADA L, GÓMEZ R, VIOQUE M, SÁNCHEZ E, MATA C, FERNÁNDEZ-SALGUERO J. EFFECT OF FREEZING AND FROZEN STORAGE ON THE SENSORIAL CHARACTERISTICS OF LOS PEDROCHES, A SPANISH EWE CHEESE. J SENS STUD 2000. [DOI: 10.1111/j.1745-459x.2000.tb00270.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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