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Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses

Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type... Strains of Lactococcus lactis used for a long time as starter cultures in the production of cheese have not only acquired special features like fast utilization of lactose, but it is also believed that they have lost certain metabolic capabilities. Certain wild strains of L. lactis isolated from vegetables or raw milk products are able to generate flavors different from those produced by industrial strains. The aim of this work was to assess the production of volatile compounds in miniature Chihuahua-type cheeses manufactured with different strains of L. lactis isolated from vegetables, raw milk products, and industrial cultures. There was variation among volatile profiles in the miniature cheeses manufactured with different strains of L. lactis. However, some compounds were seen in most of the cheeses such as acetic, lactic, butyric, and caproic acids, acetoin, 3-methyl-1-butanol, and 2,3-butanediol. The source of isolation of the strains (plants, raw milk products, and industrial cultures) did not have a clear influence on the production of volatile compounds in miniature cheeses. According to principal component analysis, 19 out of 21 strains of L. lactis produced volatile profiles similar to the three pasteurized Chihuahua cheeses analyzed, but only 2 strains generated profiles similar to the commercial raw milk cheese. However, further research is required to understand the metabolic and genetic differences of these strains. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses

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References (39)

Publisher
Springer Journals
Copyright
Copyright © 2014 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-014-0175-4
Publisher site
See Article on Publisher Site

Abstract

Strains of Lactococcus lactis used for a long time as starter cultures in the production of cheese have not only acquired special features like fast utilization of lactose, but it is also believed that they have lost certain metabolic capabilities. Certain wild strains of L. lactis isolated from vegetables or raw milk products are able to generate flavors different from those produced by industrial strains. The aim of this work was to assess the production of volatile compounds in miniature Chihuahua-type cheeses manufactured with different strains of L. lactis isolated from vegetables, raw milk products, and industrial cultures. There was variation among volatile profiles in the miniature cheeses manufactured with different strains of L. lactis. However, some compounds were seen in most of the cheeses such as acetic, lactic, butyric, and caproic acids, acetoin, 3-methyl-1-butanol, and 2,3-butanediol. The source of isolation of the strains (plants, raw milk products, and industrial cultures) did not have a clear influence on the production of volatile compounds in miniature cheeses. According to principal component analysis, 19 out of 21 strains of L. lactis produced volatile profiles similar to the three pasteurized Chihuahua cheeses analyzed, but only 2 strains generated profiles similar to the commercial raw milk cheese. However, further research is required to understand the metabolic and genetic differences of these strains.

Journal

Dairy Science & Technology – Springer Journals

Published: Jun 25, 2014

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