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Article Dans Une Revue International Journal of Food Microbiology Année : 2014

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Résumé

Flavor is an important sensory property of fermented food products, including cheese, and largely results from the production of aroma compounds by microorganisms.Propionibacterium freudenreichii is the most widely used species of dairy propionibacteria; it has been implicated in the production of a wide variety of aroma com- pounds through multiple metabolic pathways and is associated with the flavor of Swiss cheese. However, the ability of other dairy propionibacteria to produce aroma compounds has not been characterized. This study sought to elucidate the effect of interspecies and intraspecies diversity of dairy propionibacteria on the produc- tion of aroma compounds in a cheese context. A total of 76 strains of Propionibacterium freudenreichii ,Propionibacterium jensenii,Propionibacterium thoenii,and Propionibacterium acidipropionici were grown for 15 days in pure culture in a rich medium derived from cheese curd. In addition, one strain each of two phyloge- netically related non-dairy propionibacteria,Propionibacterium cyclohexanicum and Propionibacterium microaerophilum were included. Aroma compounds were analyzed using headspace trap-gas chromatography- mass spectrometry (GC–MS). An analysis of variance performed on GC–MS data showed that the abundance of 36 out of the 45 aroma compounds detected showed significant differences between the cultures. A principal component analysis (PCA) was performed for these 36 compounds. The first two axes of the PCA, accounting for 60% of the variability between cultures, separated P. freudenreichii strains from P. acidipropionici strains and also differentiated P. freudenreichii strains from each other. P. freudenreichii strains were associated with greater concentrationsofavarietyofcompounds,includingfreefattyacidsfromlipolysis,ethylestersderivedfromthese acids, and branched-chainacids and alcohols from amino acid catabolism. P. acidipropionici strains produced less of these compounds but more sulfur-containing compounds frommethioninecatabolism.Meanwhile,branched-chain aldehydes and benzaldehyde were positively associated with certain strains of P. jensenii and P. thoenii . Moreover,theproductionofcompoundswithacommonoriginwascorrelated.Compoundabundancevariedsig- ni ficantly bystrain, with foldchanges betweenstrains ofthe same speciesashigh asinthe orderof500 for a sin- gle compound. This suggests that the diversity of dairy propionibacteria can be exploited to modulate the flavor of mild cheeses
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Dates et versions

hal-01209716 , version 1 (02-10-2015)

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Alison Yee, Marie-Bernadette Maillard, Nathalie Roland, Victoria Chuat, Aurélie Leclerc, et al.. Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds. International Journal of Food Microbiology, 2014, 191, pp.60-68. ⟨10.1016/j.ijfoodmicro.2014.09.001⟩. ⟨hal-01209716⟩
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