Ruiz María J, Salatti-Dorado José A, Cardador María J, Frizzo Laureano, Jordano Rafael, Arce Lourdes, Medina Luis M
Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina.
Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain.
Foods. 2023 Jan 13;12(2):372. doi: 10.3390/foods12020372.
Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC−IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time.
最近，全球消费者对手工奶酪的兴趣有所增加。不同的本土特色乳酸菌（LAB）产生香气的能力以及对奶酪中负责风味的挥发性有机化合物（VOCs）的鉴定，是选择具有最佳芳香特性菌株时需要考虑的重要方面，这导致了奶酪产品的多样化。这项工作的目的是使用准确和替代方法确定从生羊奶奶酪（成熟和奶油状天然奶酪）中分离出的VOCs与微生物（副干酪乳杆菌、植物乳杆菌、肠系膜明串珠菌和乳酸乳球菌霍氏亚种）之间的关系。通过将用于LAB鉴定的桑格测序与气相色谱-离子迁移谱联用（GC−IMS）来测定VOCs，我们描述了奶酪，并区分了每种微生物在其挥发物中的潜在作用。每种LAB的贡献可以根据其不同的VOC谱来描述。展示了每种奶酪中LAB行为的差异，特别是参与奶油奶酪制作的LAB之间的差异。只有乳酸乳球菌霍氏亚种和肠系膜明串珠菌在德氏乳杆菌、罗格斯乳杆菌和夏普氏培养基（MRS）培养物中显示出相同的VOC谱，但对于不同的奶酪，它们在脱脂牛奶培养物中的VOC产生有两个差异。首次报道了奶酪中乳酸乳球菌霍氏亚种的存在。
