Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid 28040, Spain.
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid 28040, Spain.
Int J Food Microbiol. 2019 Jun 16;299:8-22. doi: 10.1016/j.ijfoodmicro.2019.03.011. Epub 2019 Mar 23.
In this study, a collection of 298 wild strains of lactic acid bacteria (LAB) isolated from raw goat milk cheeses, belonging to 8 genera and 24 species, was investigated for their ability to generate volatile compounds. Sensory evaluation showed that goat milk cultures of Leuconostoc and Lactococcus strains reached the highest scores for dairy odour attributes. Fifty six LAB strains with the highest sensory evaluation scores (one per each ten, or fraction, of those belonging to the same species) were selected for gas chromatography-mass spectrometry (GC-MS) analysis. A total of 34 volatile compounds (five carboxylic acids, eleven alcohols, six aldehydes, six ketones, one ester, and five miscellaneous compounds) were detected in lactic curds made with each one of 56 selected LAB strains. The number of volatile compounds in individual curds varied from 15 to 33 while the total abundance of volatile compounds in individual curds ranged from 1.98- to 17.50-fold the total abundance in uninoculated curd. Major differences in volatile generation were related to amino acid catabolism.
在这项研究中，研究了从生羊奶奶酪中分离出的 298 株野生乳酸菌（LAB）菌株，它们属于 8 个属和 24 个种，研究了它们产生挥发性化合物的能力。感官评价表明，乳球菌和乳杆菌属的羊奶培养物在乳制品气味属性方面得分最高。选择了 56 株具有最高感官评价得分的 LAB 菌株（每 10 株或同一种的分数之一）进行气相色谱-质谱（GC-MS）分析。用 56 株选定的 LAB 菌株中的每一株制作的乳酸凝乳中共检测到 34 种挥发性化合物（五种羧酸、十一醇、六种醛、六种酮、一种酯和五种杂化合物）。个别凝乳中挥发性化合物的数量从 15 到 33 不等，而个别凝乳中挥发性化合物的总丰度范围从未接种凝乳的总丰度的 1.98 到 17.50 倍。挥发性化合物生成的主要差异与氨基酸代谢有关。
