Deetae Pawinee, Spinnler Henry-Eric, Bonnarme Pascal, Helinck Sandra
UMR 782 Génie et Microbiologie des Procédés Alimentaires, INRA, AgroParisTech, 78850, Thiverval-Grignon, France.
Appl Microbiol Biotechnol. 2009 Feb;82(1):169-77. doi: 10.1007/s00253-008-1805-7. Epub 2008 Dec 16.
The growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp., some common but rarely mentioned cheese bacteria, were investigated in a cheese model deacidified by Debaryomyces hansenii during the ripening process. Our results show that these bacteria had distinct growth and cheese flavour production patterns during the ripening process. P. vulgaris had the greatest capacity to produce not only the widest variety but also the highest quantities of volatile compounds with low olfactive thresholds, e.g. volatile sulphur compounds and branched-chain alcohols. Such compounds produced by P. vulgaris increased after 21 days of ripening and reached a maximum at 41 days. The three bacteria studied exhibited various degrees of caseinolytic, aminopeptidase and deaminase activities. Moreover, P. vulgaris had a greater capacity for hydrolysing casein and higher deaminase activity. Our results show that P. vulgaris, a Gram-negative bacterium naturally present on the surface of ripened cheeses, could produce high concentrations of flavour compounds from amino acid degradation during the ripening process. Its flavouring role in cheese cannot be neglected. Moreover, it could be a useful organism for producing natural flavours as dairy ingredients.
在成熟过程中，对汉逊德巴利酵母脱酸的奶酪模型中，研究了一些常见但很少被提及的奶酪细菌——叶状微杆菌、普通变形杆菌和嗜冷杆菌的生长及风味贡献。我们的结果表明，这些细菌在成熟过程中具有独特的生长和奶酪风味产生模式。普通变形杆菌不仅产生挥发性化合物的种类最多，而且产生具有低嗅觉阈值的挥发性化合物的量也最高，例如挥发性硫化合物和支链醇。普通变形杆菌产生的此类化合物在成熟21天后增加，并在41天时达到最大值。所研究的三种细菌表现出不同程度的酪蛋白水解、氨肽酶和脱氨酶活性。此外，普通变形杆菌具有更强的酪蛋白水解能力和更高的脱氨酶活性。我们的结果表明，普通变形杆菌是成熟奶酪表面天然存在的革兰氏阴性细菌，在成熟过程中可通过氨基酸降解产生高浓度的风味化合物。它在奶酪中的调味作用不可忽视。此外，它可能是一种用于生产作为乳制品成分的天然风味物质的有用微生物。
