Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese
2012
Delbes, Céline, C. | Pochet, Sylvie, S. | Hélinck, Sandra, S. | Veisseire, Philippe, P. | Bord, Cécile, C. | Lebecque, Annick | Coton, Monika, M. | Desmasures, Nathalie, N. | Coton, Emmanuel, E. | Irlinger, Francoise, F. | Montel, Marie-Christine, M.-C. | Unité Mixte de Recherche Fromagère (UMRF) ; Institut National de la Recherche Agronomique (INRA) | Unité de recherches en Technologie et Analyses Laitières (URTAL) ; Institut National de la Recherche Agronomique (INRA) | Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Laboratoire de Biologie ; Université d'Auvergne - Clermont-Ferrand I (UdA) | CALITYSS, Typicité des produits alimentaires (CALITYSS) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) | Industries Agricoles et Alimentaires ; Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires | Microorganismes d'Intérêt Laitier et Alimentaire (MILA) ; Université de Caen Normandie (UNICAEN) ; Normandie Université (NU)-Normandie Université (NU) | Industries Agricoles et Alimentaires ; Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires
The impact of Gram-negative bacteria on sensory characteristics and production of volatile compounds as well as biogenic amines (BA) in the core of an uncooked pressed type model cheese was investigated in the presence of a defined complex microbial consortium. Eleven strains of Gram-negative bacteria, selected on the basis of their biodiversity and in vitro BA-production ability, were individually tested in a model cheese. Four out of 6 strains of Enterobacteriaceae (Citrobacter freundii UCMA 4217, Klebsiella oxytoca 927, Hafnia alvei B16 and Proteus vulgaris UCMA 3780) reached counts close to 6 log CFU g(-1), in the model cheese. In core of cheeses inoculated with Gram-negative bacteria, only slight differences were observed for microbial counts (Enterococcus faecalis or Lactobacillus plantarum count differences below 1 log CFU g(-1)), acetate concentration (differences below 200 mg kg(-1)) and texture (greater firmness) in comparison to control cheeses. Cheese core colour, odour and volatile compound composition were not modified. Although ornithine, the precursor of putrescine, was present in all cheeses, putrescine was only detected in cheeses inoculated with H. alvei 816 and never exceeded 2.18 mmol kg(-1) cheese dry matter. Cadaverine was only detected in cheeses inoculated with H. alvei B16, K. oxytoca 927. Halomonas venusta 4C1A or Morganella morganii 3A2A but at lower concentrations (<1.05 mmol kg(-1) cheese dry matter), although lysine was available. Only insignificant amounts of the detrimental BA histamine and tyramine, as well as isopentylamine, tryptamine or phenylethylamine, were produced in the cheese model by any of the Gram-negative strains, including those which produced these BA at high levels in vitro.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Institut national de la recherche agronomique
