Deetae Pawinee, Bonnarme Pascal, Spinnler Henry E, Helinck Sandra
UMR782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech-INRA, 78850 Thiverval-Grignon, France.
Appl Microbiol Biotechnol. 2007 Oct;76(5):1161-71. doi: 10.1007/s00253-007-1095-5. Epub 2007 Aug 14.
Twelve bacterial strains belonging to eight taxonomic groups: Brevibacterium linens, Microbacterium foliorum, Arthrobacter arilaitensis, Staphylococcus cohnii, Staphylococcus equorum, Brachybacterium sp., Proteus vulgaris and Psychrobacter sp., isolated from different surface-ripened French cheeses, were investigated for their abilities to generate volatile aroma compounds. Out of 104 volatile compounds, 54 volatile compounds (identified using dynamic headspace technique coupled with gas chromatography-mass spectrometry [GC-MS]) appeared to be produced by the different bacteria on a casamino acid medium. Four out of eight species used in this study: B. linens, M. foliorum, P. vulgaris and Psychrobacter sp. showed a high flavouring potential. Among these four bacterial species, P. vulgaris had the greatest capacity to produce not only the widest varieties but also the highest quantities of volatile compounds having low olfactive thresholds such as sulphur compounds. Branched aldehydes, alcohols and esters were produced in large amounts by P. vulgaris and Psychrobacter sp. showing their capacity to breakdown the branched amino acids. This investigation shows that some common but rarely mentioned bacteria present on the surface of ripened cheeses could play a major role in cheese flavour formation and could be used to produce cheese flavours.
从不同的法国表面成熟奶酪中分离出属于八个分类群的12种细菌菌株：亚麻短杆菌、叶状微杆菌、阿氏节杆菌、科氏葡萄球菌、马胃葡萄球菌、短杆菌属、普通变形杆菌和嗜冷杆菌属，研究了它们产生挥发性香气化合物的能力。在104种挥发性化合物中，54种挥发性化合物（使用动态顶空技术结合气相色谱-质谱联用[GC-MS]鉴定）似乎是不同细菌在酪蛋白氨基酸培养基上产生的。本研究中使用的八个物种中的四个：亚麻短杆菌、叶状微杆菌、普通变形杆菌和嗜冷杆菌属显示出很高的调味潜力。在这四种细菌中，普通变形杆菌不仅产生种类最多，而且产生具有低嗅觉阈值的挥发性化合物（如硫化合物）的量也最大。普通变形杆菌和嗜冷杆菌属大量产生支链醛、醇和酯，表明它们具有分解支链氨基酸的能力。这项研究表明，成熟奶酪表面存在的一些常见但很少被提及的细菌可能在奶酪风味形成中起主要作用，并可用于生产奶酪风味物质。
