AI Article Synopsis
- * When this yeast was used, the cheese had a higher pH and less protein but had a lot more tasty aroma compounds, making it smell and taste better.
- * The results suggest that this yeast can be really helpful in making cheese taste different and better, especially in cheeses that are aged for a short time.
Article Abstract
Introduction: The cheese microbiota is very complex and is made up of technologically-relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid bacteria and yeasts are the main ones. One of the most interesting dairy yeasts is because of its technological properties including the ability to produce aroma compounds.
Methods: This study investigated the contribution of to the gross composition and aroma profile of cow cheeses. Experimental cheeses were prepared by inoculating a co-culture of FM09 and a commercial strain of and compared with cheeses obtained with only . The gross composition was determined by a FoodScan™ 2 Dairy Analyser, and free amino acids were evaluated at 507 nm after reaction with Cd-ninhydrin. The volatile organic compounds were extracted by head-space solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry coupled with odor activity values. qRT-PCR was applied to determine the expression of genes involved in esters synthesis and degradation.
Results: The inoculation of induced an increase of pH and a reduction of protein content of cheeses, in agreement with the stronger proteolysis detected in these cheeses. influenced the content of aroma compounds both quantitatively and qualitatively. In particular, an increase of higher alcohols, esters and organic acids was observed. Moreover, 12 compounds were detected only in cheeses obtained with the co-culture. These differences were in agreement with the odor activity values (OAV). In fact, only 11 compounds showed OAV > 1 in cheeses obtained with the commercial strain, and 24 in those obtained with the co-culture. The qPCR analysis revealed an over expression of 1, 1, and 1 genes.
Conclusion: could act as an important auxiliary starter for cheese production through the development and diversification of compounds related to flavor in short-aged cow cheeses.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11445029 | PMC |
| http://dx.doi.org/10.3389/fmicb.2024.1464953 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Lactose-assimilating yeasts with high fatty acid accumulation uncovered by untargeted bioprospecting.
Appl Environ Microbiol
December 2024
Department of Life Sciences, Chalmers University of Technology, Gothenburg, Västra Götaland County, Sweden.
Unlabelled: Bioprospecting can uncover new yeast strains and species with interesting ecological characteristics and valuable biotechnological traits, such as the capacity to convert different carbon sources from industrial side and waste streams into bioproducts. In this study, we conducted untargeted yeast bioprospecting in tropical West Africa, collecting 1,996 isolates and determining their growth in 70 different environments. While the collection contains numerous isolates with the potential to assimilate several cost-effective and sustainable carbon and nitrogen sources, we focused on characterizing the 203 strains capable of growing on lactose, the main carbon source in the abundant side stream cheese whey from dairy industries.
View Article and Find Full Text PDFPreparation of chitosan/lignin nanoparticles-based nanocomposite films with high-performance and improved physicochemical properties for food packaging applications.
Int J Biol Macromol
December 2024
Université de Technologie de Compiègne, ESCOM, TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu-CS 60 319-60 203, Compiègne Cedex, France. Electronic address:
Chitosan (CH)-based composite films have attracted increasing attention as promising green food packaging materials due to their biodegradability and ease of fabrication. Additionally, lignin (LN) has been widely used as additive for chitosan-based films to improve their physicochemical properties. In this study, a series of composite films made of chitosan nanoparticles (NCH) as a matrix and alkali lignin nanoparticles (LNPs) as functional filler were prepared.
View Article and Find Full Text PDFReal-life dosing conditions in older adults and geriatric patients in Poland - an international questionnaire study to investigate the regional differences in drug intake behaviour in the older population.
Eur J Pharm Sci
December 2024
Center of Drug Absorption and Transport, Department of Biopharmaceutics and Pharmaceutical Technology, Institute of Pharmacy, University of Greifswald, Felix-Hausdorff-Str. 3, 17489 Greifswald, Germany.
Older people represent approximately 20% of the Polish population and are the primary population using medications. Behaviours connected with drug intake (such as dosage form modifications, type and amount of fluid and/or food accompanying administration) are crucial for drug efficacy and avoidance of adverse effects. The presented study had three research aims; firstly, to investigate the real-life drug administration process among older adults and geriatric patients in Poland.
View Article and Find Full Text PDFAutomation of a modular method (EN 1528) for analysis of GC-amenable pesticides in food of animal origin.
J Chromatogr A
December 2024
Technical University Dresden, Food Chemistry, Bergstraße 66, Dresden D-01069, Germany.
Current manual multi-methods for analysis of pesticides are limited due to their complexity and scope of pesticides, high demand for time and solvent or unsuitability for broad types of food of animal origin. The following research presents a novel automated sample preparation and purification method for various food matrices of animal origin, including milk, raw milk, dairy products, cheese, eggs, fish, fish products, and offal. The Ultra-Turrax® Tube Drive System enables quick fat extraction using a solvent mixture of cyclohexane/ethyl acetate/acetonitrile.
View Article and Find Full Text PDFThe effect of dairy herd and industry-related factors on Parmigiano Reggiano PDO cheese-making traits evaluated by FT-IR spectroscopy.
Food Chem
December 2024
Department of Veterinary Science, University of Parma, 43126 Parma, Italy. Electronic address:
Parmigiano Reggiano protected designation of origin (PDO) cheese inherently exhibits variability due to the characteristics of the production system, contributing to heterogeneity in the composition and properties of milk used in the cheese-making process. This variability leads to variations in cheese yield and nutrient recoveries. The direct measurement of these traits is not feasible in routine practice.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!