Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese

Food Microbiology

Volumn 26, Issue 2, 2009, Pages 183-191

  Bouton, Yvette ^a   Buchin, Solange ^b   Duboz, Gabriel ^b   Pochet, Sylvie ^b   Beuvier, Eric ^b  

^a Comité Interprofessionnel du Gruyère de Comté ^*  (France)

^b CEMAGREF   (France)

Author keywords

Adjunct cultures; Enterococci; Lactobacilli; Strain typing; Swiss cheese; Volatile compounds

Indexed keywords

AMINO ACID; VOLATILE FATTY ACID;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; ENTEROCOCCUS; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MICROBIOLOGY; MILK; STANDARD; TASTE;

AMINO ACIDS; ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; ENTEROCOCCUS; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS; MILK; TASTE;

ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; STREPTOCOCCUS;

EID: 58749099270     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.09.002     Document Type: Article

References (46)

1. Antonsson M., Ardö Y., Nilsson B.F., and Molin G. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese. J. Dairy Res. 69 (2002) 457-472
2. Batish V.K., Chander H., and Ranganathan B. Characterization of deoxyribonuclease-positive enterococci isolated from milk and milk products. J. Food Prot 45 (1982) 348-352
3. Bérodier, F., Lavanchy, P., Zannoni, M., Casals, J., Herrero, L., Adamo, C. 1997. Guide to the Smell, Aroma and Taste of Hard and Semi-hard Cheeses. AIR2039.G.E.CO.TE.F.T., Poligny, France, p. 76.
4. Berthier F., Beuvier E., Dasen A., and Grappin R. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers. Int. Dairy J 11 (2001) 293-305
5. Beuvier E., and Buchin S. Raw Milk Cheeses. Cheeses: Chemistry. General Aspects. Physics and Microbiology Vol. 1 (2004), Elsevier Ltd pp. 319-345
6. Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., and Duboz G. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. Int. Dairy J 7 (1997) 311-323
7. Bouton Y., Guyot P., Dasen A., and Grappin R. Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. I. validation sur mini fromages des techniques de laboratoire. Lait 73 (1993) 265-279
8. Bouton, Y., Guyot, P., Berthier, F., Beuvier, E. 2000. Investigation of Bacterial Community Development from Raw Milk and Starter to Curd and Mature Comté Cheese. IDF Symposium, Cheese Ripening and Technology, March 12-14, Banff, Canada, p. 85.
9. Bouton Y., Guyot P., Beuvier E., Tailliez P., and Grappin R. Use of PCR-based methods and PFGE for typing and following thermophilic lactobacilli during Comté cheese ripening. Int. J. Food Microbiol. 76 (2002) 27-38
10. Bugaud C., Buchin S., Hauwuy A., and Coulon J.B. Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures. Lait 81 (2001) 757-773
11. Bütikofer U., Fuchs D., Hurni D., and Bosset J.O. Contribution of the determination of biogenic amines in cheeses. Comparison of the determination of biogenic amines in cheeses. Comparison of a HPLC- and IC-methode and application to several cheeses. Mitt. Gebiete Lebensm. Hyg. 81 (1990) 120-133
12. Callon C., Berdagué J.L., Dufour E., and Montel C. The effect of raw milk microflora on the sensory characteristics of Salers-type cheeses. J. Dairy Sci. 88 (2005) 3840-3850
13. Casey M.G., Bosset J.O., Bütikofer U., and Fröhlich-Wyder M.-T. Effect of a-keto acids on the development of flavour in Swiss Gruyere-type cheese. Lebensm. Wiss. u. Technol. 37 (2004) 269-273
14. Curioni P.M.G., and Bosset J.O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J 12 (2002) 959-984
15. De la Plazza M., De Palencia F.P., Pelaez C., and Requena T. Biochemical and molecular characterization of α-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis. FEMS Microbiol. Lett. 238 (2004) 367-374
16. De Palencia F.P., de la Plaza M., Amarita F., Requena T., and Pelaez C. Diversity of amino acid converting enzymes in wild lactic acid bacteria. Enzyme Microb. Technol. 38 (2006) 88-93
17. Demarigny Y., Beuvier E., Buchin S., Pochet S., and Grappin R. Influence of raw milk microflora on the characteristics of Swiss-type cheeses: II. Biochemical and sensory characteristics. Lait 77 (1997) 151-167
18. Depouilly A., Dufrene F., Beuvier E., and Berthier F. Genotypic characterisation of the dynamics of the lactic acid bacterial population of Comté cheese. Lait 84 (2004) 155-167
19. Drinan F.D., and Cogan T.M. Detection of propionic acid bacteria in cheese. J. Dairy Res. 59 (1992) 65-69
20. Etter R., Dietrich S., and Battaglia R. Determination of biogenic amines in foods. Mitt. Gebiete Lebensm. Hyg. 81 (1990) 106-119
21. Fröhlich-Wyder M.T., Bachmann H.P., and Casey M.G. Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses. Lait 82 (2002) 1-15
22. Gautier M., de Carvalho A., and Rouault A. DNA fingerprinting of dairy propionibacteria strains by pulsed-field gel electrophoresis. Curr. Microbiol. 32 (1996) 17-24
23. Giraffa G., Pepe G., Locci F., Neviani E., and Carminati D. Hemolytic activity, production of thermonuclease and biogenic amines by dairy enterococci. Italian J. Food Sci. 4 (1995) 341-349
24. Helinck S., Le Bars D., Moreau D., and Yvon M. Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids. Appl. Environ. Microbiol. 70 (2004) 3855-3961
25. Holland R., Liu S.-Q., Crow V.L., Delabre M.-L., Lubbers M., Bennett M., and Norris G. Esterases of lactic acid bacteria and cheese flavour: milk fat hydrolysis, alcoholysis and esterification. Int. Dairy J. 15 (2005) 711-718
26. Isolini D., Grand M., and Glättli H. Selektivmedien zum Nachweis von obligat und fakultativ heterofermentativen Laktobazillen. Schweiz. Milchw. Forschung 19 (1990) 57-59
27. Joosten H.M.L.J., and Northolt M.D. Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria. Neth. Milk. Dairy J 41 (1987) 259-280
28. Kieronczyk A., Skeie S., Langsrud T., Le Bars D., and Yvon M. The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids. Int. Dairy J 14 (2004) 227-235
29. Lavanchy P., Bérodier F., Zannoni M., Noël Y., Adamo C., Squella J., and Herrero L. Sensory evaluation of the texture of hard and semi-hard cheeses. A collaborative study. Lebensm. Wiss. u. Technol. 26 (1993) 59-68
30. Liu M., and Siezen R. Comparative genomics of flavour-forming pathways in lactic acid bacteria. Aust. J. Dairy Technol 61 (2006) 61-68
31. Liu S.Q., Holland R., and Crow V.L. The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination. Int. J. Food Microbiol. 86 (2003) 257-269
32. McSweeney P.L.H., and Sousa M.J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait 80 (2000) 293-324
33. Pinheiro J.C., and Bates D.M. Mixed Effects Models in S and S-plus (2000), Springer Verlag, NY
34. Pochet S. In: Ardö Y., and Polychroniadou A. (Eds). Laboratory Manual for Chemical Analysis of Cheese (1999), . Office for Official Publications of the European Communities, Luxembourg. 92-828-6599-1
35. Quednau M., Ahrné S., Petersson A.C., and Molin G. Antibiotic-resistant strains of Enterococcus isolated from Swedish and Danish retailed chicken and pork. J. Appl. Microbiol. 84 (1998) 1163-1170
36. Sarantinopoulos P., Kalantzopoulos G., and Tsakalidou E. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int. J. Food Microbiol. 76 (2002) 93-105
37. Smit G., Smit B.A., and Engels W.J.M. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 29 (2005) 591-610
38. Terzaghi B.E., and Sandine W.E. Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol. 29 (1975) 807-813
39. Thage B.V., Broe M.L., Petersen M.H., Petersen M.A., Bennedsen M., and Ardö Y. Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles. Int. Dairy J 15 (2005) 795-805
40. Thierry A., and Maillard M.B. Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii. Lait 82 (2002) 17-32
41. Thierry A., Maillard M.B., and Yvon M. Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL34 and ITGP23. Appl. Environ. Microbiol. 68 (2002) 608-615
42. Thierry A., Maillard M.B., Richoux R., Kerjean J.R., and Lortal S. Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese. Lait 85 (2005) 57-74
43. Thierry A., Maillard M.B., Richoux R., and Lortal S. Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria. J. Agric. Food Chem. 54 (2006) 6819-6824
44. Weinrichter B., Sollberger H., Ginzinger W., Jaros D., and Rohm H. Adjunct starter properties affect characteristics features of Swiss-type cheeses. Nahrung/Food 48 (2004) 73-79
45. Williams A.G., Withers S.E., Brechany E.Y., and Banks J.M. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of Cheddar cheese. J. Appl. Microbiol. 101 (2006) 1062-1075
46. Yvon M., and Rijnen L. Cheese flavour formation by amino acid catabolism. Int. Dairy J 11 (2001) 185-201