Volatile compounds produced in cheese by Pseudomonas strains of dairy origin belonging to six different species

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 17, 2005, Pages 6835-6843

  Morales, Pilar ^a   Fernández García, Estrella ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

Cheese; Pseudomonas; Psychrotrophs; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; HYDROCARBON; KETONE;

ARTICLE; BACTERIAL COUNT; CHEESE; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; PH; PSEUDOMONAS; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; CHEESE; COLONY COUNT, MICROBIAL; ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROCARBONS; HYDROGEN-ION CONCENTRATION; KETONES; PSEUDOMONAS; VOLATILIZATION;

PSEUDOMONAS;

EID: 24344447714     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050717b     Document Type: Article

References (32)

1. Walker, S. J. Major spoilage micro-organisms in milk and dairy products. J. Soc. Dairy Technol. 1988, 41, 91-92.
2. Cousin, M. A. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review. J. Food Prot. 1982, 45, 172-207.
3. Gruetzmacher, T. J.; Bradley, R. L., Jr. Identification and control of processing variables that affect the quality and safety of fluid milk. J. Food Prot. 1999, 62, 625-631.
4. Ralyea, R. D.; Wiedmann, M.; Boor, K. J. Bacterial tracking in a dairy production system using phenotypic and ribotyping methods. J. Food Prot. 1998, 61, 1336-1340.
5. Ternström, A.; Lindberg, A.-M.; Molin, G. Classification of the spoilage flora of raw and pasteurized bovine milk, with special reference to Pseudomonas and Bacillus. J. Appl. Bacteriol. 1993, 75, 25-34.
6. Fairbairn, D. J.; Law, B. A. Proteinases of psychrotrophic bacteria: their production, properties, effects and control. J. Dairy Res. 1986, 53, 139-177.
7. Stead, D. Microbial lipases: their characteristics, role in food spoilage and industrial uses. J. Dairy Res. 1986, 53, 481-505.
8. Centeno, J. A.; Fernández-García, E.; Gaya, P.; Tomillo, J.; Medina, M.; Nuñez, M. Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture. J. Dairy Res. 2004, 71, 380-384.
9. Cromie, S. Psychrotrophs and their enzyme residues in cheese milk. Aust. J. Dairy Technol. 1992, 47, 96-100.
10. Uceda, R.; Picón, A.; Guillén, A. M.; Gaya, P.; Medina, M.; Nuñez, M. Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system. Milchwissenschaft 1994, 49, 678-683.
11. Reddy, M. C.; Bills, D. D.; Lindsay, R. C.; Libbey, L. M.; Miller, A., III; Morgan, M. E. Ester production by Pseudomonas fragi. I. Identification and quantification of some esters produced in milk cultures. J. Dairy Sci. 1968, 51, 656-659.
12. Horimoto, Y.; Lee, K.; Nakai, S. Classification of microbial defects in milk using a dynamic headspace gas chromatograph and computer-aided data processing. 1. Principal component similarity analysis. J. Agric. Food Chem. 1997, 45, 733-742.
13. Hayes, W.; White, C. H.; Drake, M. A. Sensory aroma characteristics of milk spoilage by Pseudomonas species. J. Food Sci. 2002, 67, 448-454.
14. Grappin, R.; Beuvier, E. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. Int. Dairy J. 1997, 7, 751-761.
15. Marilley, L.; Casey, M. G. Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. Int. J. Food Microbiol. 2004, 90, 139-159.
16. Wiedmann, M.; Weilmeier, D.; Dineen, S. S.; Ralyea, R.; Boor, K. J. Molecular and phenotypic characterization of Pseudomonas spp. isolated from milk. Appl. Environ. Microbiol. 2000, 66, 2085-2095.
17. Morales, P.; Fernández-García, E.; Nuñez, M. Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin. J. Food Prot. 2005, 68 (13), 99-1407.
18. Curioni, P. M. G.; Bosset, J. O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 2002, 12, 959-984.
19. Maarse, H.; Visscher, C. A. Volatile Compounds in Food. Qualitative and Quantitative Data, 7th ed.; TNO: Zeist, The Netherlands, 1996.
20. Urbach, G. Headspace volatiles from cold-stored raw milk. Aust. J. Dairy Technol. 1990, 45, 80-85.
21. Cormier, F.; Raymond, Y.; Champagne, C. P.; Morin, A. Analysis of odor-active volatiles from Pseudomonas fragi grown in milk. J. Agric. Food Chem. 1991, 39, 159-161.
22. Morales, P.; Feliu, I.; Fernández-García, E.; Nuñez, M. Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin. J. Food Prot. 2004, 67, 567-573.
23. Morales, P.; Fernández-García, E.; Nuñez, M. Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes' milk cheeses. Int. Dairy J. 2003, 13, 201-209.
24. Christensen, J. E.; Dudley, E. G.; Pederson, J. A.; Steele, J. L. Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek 1999, 76, 217-246.
25. Carbonell, M.; Nuñez, M.; Fernández-García, E. Evolution of the volatile compounds of ewe raw milk La Serena cheese. Correlation with flavour characteristics. Lait 2002, 82, 683-698.
26. Fernández-García, E.; Carbonell, M.; Nuñez, M. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. J. Dairy Res. 2002, 69, 579-593.
27. Garde, S.; Carbonell, M.; Fernández-García, E.; Medina, M.; Nuñez, M. Volatile compounds in Hispanico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415. J. Agric. Food Chem. 2002, 50, 6752-6757.
28. Liu, S.-Q.; Holland, R.; Crow, V. L. Esters and their biosynthesis in fermented dairy products: a review. Int. Dairy J. 2004, 14, 923-945.
29. Pereira, J. N.; Morgan, M. E. Identity of esters produced in milk cultures of Pseudomonas fragi. J. Dairy Sci. 1958, 41, 1201-1205.
30. Hosono, A.; Elliott, J. A.; McGugan, W. A. Production of ethyl esters by some lactic acid and psychrotrophic bacteria. J. Dairy Sci. 1974, 57, 535-539.
31. Thierry, A.; Maillard, M. B.; Le Quéré, J. L. Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening. Int. Dairy J. 1999, 9, 453-463.
32. Lee, M. L.; Smith, D. L.; Freeman, L. R. High-resolution gas chromatographic profiles of volatile organic compounds produced by microorganisms at refrigerated temperatures. Appl. Environ. Microbiol. 1979, 37, 85-90.