Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

LWT

Volumn 118, Issue , 2020, Pages

  Ben Harb, Salma ^a   Irlinger, Françoise ^a   Saint Eve, Anne ^a   Panouillé, Maud ^a   Souchon, Isabelle ^a   Bonnarme, Pascal ^a  

^a UMR SayFood   (France)

Author keywords

Fermentation; Microbial communities; Olfactometry; Pea proteins; Volatilome

Indexed keywords

FERMENTATION; GELS; LACTIC ACID; PROTEINS; SMOKE;

LACTIC ACID BACTERIA; MATRIX COMPOSITION; MICROBIAL COMMUNITIES; MICROBIAL CONSORTIA; OLFACTOMETRY; PEA PROTEINS; SENSORY CHARACTERISTICS; VOLATILOME;

DAIRIES;

EID: 85073422396     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108720     Document Type: Article

References (33)

1. Adda, J., Dekimpe, J., Vassal, L., & Spinnler, H.E. (1989). Production de styrene par Penicillium camemberti Thom. Le Lait, 69, 115-120. https://doi.org/10.1051/lait:198928
2. Arfi, K., Spinnler, H.E., Tache, R., & Bonnarme, P. (2002). Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S -methyl thioacetate synthesis by Kluyveromyces lactis. Applied Microbiology and Biotechnology, 58, 503-510. https://doi.org/10.1007/s00253-001-0925-0
3. Ayad, E.H., Verheul, A., Engels, W.J., Wouters, J.T.M., & Smit, G. (2001). Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway. Journal of Applied Microbiology, 90, 59-67. https://doi.org/10.1046/j.1365-2672.2001.01219.x
4. Azarnia, S., Boye, J.I., Warkentin, T., Malcolmson, L., Sabik, H., & Bellido, A.S. (2011). Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing. Food Chemistry, 124, 326-335. https://doi.org/10.1016/j.foodchem.2010.06.041
5. Ben-Harb, S., Panouille, M., Huc-Mathis, D., Moulin, G., Saint-Eve, A., Irlinger, F., et al. (2017). The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. Food Hydrocolloids, 77, 75-84. https://doi.org/10.1016/j.foodhyd.2017.09.022
6. Ben-Harb, S., Saint-Eve, A., Panouille, M., Souchon, I., Bonnarme, P., Dugat-Bony, E., et al. (2019). Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. International Journal of Food Microbiology, 293, 124-136. https://doi.org/10.1016/j.ijfoodmicro.2019.01.012
7. Bonaiti, C., Irlinger, F., Spinnler, H.E., & Engel, E. (2005). An iterative sensory procedure to select odour-active associations in complex consortia of microorganisms: application to the construction of a cheese model. Journal of Dairy Science, 88, 1671-1684. https://doi.org/10.3168/jds.S0022-0302(05)72839-3
8. Boutrou, R., & Gueguen, M. (2005). Interests in Geotrichum candidum for cheese technology. International Journal of Food Microbiology, 102, 1-20. https://doi.org/10.1016/j.ijfoodmicro.2004.12.028
9. Burdock, G.A. (2009). Fenaroli's handbook of flavor ingredients (6th ed.). In CRC Press, Boca Raton, Fla. https://doi.org/10.1201/9781439847503
10. Campbell-Platt, G. (1994). Fermented foods - A world perspective. Food Research International, 27, 253-257.
11. Cochran, W.G. (1950), The comparison of percentages in matched samples, Biometrika, 37, 256-266.
12. Cogan, T.M., & Hill, C. (1993). Cheese Starter Cultures. In Fox, P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology. Vol.1. General Aspects (pp. 193-255). Springer US, Boston, MA,. https://doi.org/10.1007/978-1-4615-2650-6_6
13. Dan, T., Wang, D., Wu, S., Jin, R., Ren, W., & Sun, T. (2017). Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Molecules, 22(10), 1633. https://doi.org/10.3390/molecules22101633
14. Dugat-Bony, E., Straub, C., Teissandier, A., Onesime, D., Loux, V., Monnet, C., et al. (2015). Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses. PLOS ONE, 10, e0124360. https://doi.org/10.1371/journal.pone.0124360
15. El Sheikha, A.F., & Hu, D.M. (2019). Molecular Techniques Reveal More Secrets of Fermented Foods. Critical Reviews in Food Science and Nutrition (CRFSN). DOI: 10.1080/10408398.2018.1506906
16. Irlinger, F., Layec, S., Helinck, S., & Dugat-Bony, E. (2015). Minireview: Cheese rind microbial communities: diversity, composition and origin. FEMS Microbiology Letters, 362, 1-11. https://doi.org/10.1093/femsle/fnu015
17. Liu, S.Q., Holland, R., & Crow, V.L. (2004). Esters and their biosynthesis in fermented dairy products: a review. International Dairy Journal, 14, 923-945. https://doi.org/10.1016/j.idairyj.2004.02.010
18. Molimard, P., & Spinnler, H.E. (1996). Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. Journal of Dairy Science, 79, 169-184. https://doi.org/10.3168/jds.S0022-0302(96)76348-8
19. Monnet, C., Landaud, S., Bonnarme, P., & Swennen, D. (2015). Minireview: Growth and adaptation of microorganisms on the cheese surface. FEMS Microbiology Letters, 362, 1-9. https://doi.org/10.1093/femsle/fnu025
20. Mounier, J., Monnet, C., Jacques, N., Antoinette, A., & Irlinger, F. (2009). Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches. International Journal of Food Microbiology, 133, 31-37. https://doi.org/10.1016/j.ijfoodmicro.2009.04.020
21. Mounier, J., Monnet, C., Vallaeys, T., Arditi, R., Sarthou, A.-S., Helias, A., et al. (2008). Microbial Interactions within a Cheese Microbial Community. Applied Environmental Microbiology, 74, 172-181. https://doi.org/10.1128/AEM.01338-07
22. Murat, C., Bard, M.H., Dhalleine, C., & Cayot, N. (2013). Characterisation of odour active compounds along extraction process from pea flour to pea protein extract. Food Research International, 53, 31-41. https://doi.org/10.1016/j.foodres.2013.03.049
23. Pagot, Y., Belin, J.M., Husson, F., & Spinnler, H.E. (2007). Metabolism of phenylalanine and biosynthesis of styrene in Penicillium camemberti. Journal of Dairy Research, 74, 180-185. https://doi.org/10.1017/S0022029906002251
24. Ravyts, F., De Vuyst, L.D., & Leroy, F. (2012). Bacterial diversity and functionalities in food fermentations: Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences, 12, 356-367. https://doi.org/10.1002/elsc.201100119
25. Schindler, S., Zelena, K., Krings, U., Bez, J., Eisner, P., & Berger, R.G. (2012). Improvement of the aroma of pea (Pisum sativum) protein extracts by lactic acid fermentation. Food Biotechnology, 26, 58-74. https://doi.org/10.1080/08905436.2011.645939
26. Sirtori, C.R., Triolo, M., Bosisio, R., Bondioli, A., Calabresi, L., De Vergori, V., et al. (2012). Hypocholesterolaemic effects of lupin protein and pea protein/fibre combinations in moderately hypercholesterolaemic individuals. British Journal of Nutrition, 107, 1176-1183. https://doi.org/10.1017/S0007114511004120
27. Smit, G., Smit, B., & Engels, W. (2005). Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, 29, 591-610. https://doi.org/10.1016/j.femsre.2005.04.002
28. Spinnler, H.E., Grosjean, O., & Bouvier, I. (1992). Effect of culture parameters on the production of styrene (vinyl benzene) and 1-octene-3-ol by Penicillium caseicolum. Journal of Dairy Research, 59, 533-541. https://doi.org/10.1017/S0022029900027205
29. Steele, D.H., Thornburg, M.J., Stanley, J.S., Miller, R.R., Brooke, R., Cushman, J.R., et al. (1994). Determination of styrene in selected foods. Journal of Agricultural and Food Chemistry, 42, 1661-1665. https://doi.org/10.1021/jf00044a015
30. Suzzi, G., Lanorte, M.T., Galgano, F., Andrighetto, C., Lombardi, A., Lanciotti, R., et al. (2001). Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese. International Journal of Food Microbiology, 69, 69-77. https://doi.org/10.1016/S0168-1605(01)00574-8
31. Valentin, D., Chollet, S., Lelievre, M., & Abdi, H. (2012). Quick and dirty but still pretty good: A review of new descriptive methods in food science. International Journal of Food Science and Technology, 47, 1563-1578. https://doi.org/10.1111/j.1365-2621.2012.03022.x
32. Yousseef, M., Lafarge, C., Valentin, D., Lubbers, S., & Husson, F. (2016). Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. LWT - Food Science and Technology, 69, 430-437. https://doi.org/10.1016/j.lwt.2016.01.060
33. Yvon, M., Berthelot, S., & Gripon, J.C. (1998). Adding α-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds. International Dairy Journal, 8, 889-898. https://doi.org/10.1016/S0958-6946(99)00011-4