Volatilome của Lactobacillus và Leuconostoc trong điều kiện sản xuất phô mai

Alemayehu D, Hannon J, McAuliffe O, Ross RP (2014) Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk. Int J Food Microbiol 172:57–61 Bautista-Gallego J, Alessandria V, Fontana M, Bisotti S, Taricco S, Dolci P, Cocolin L, Rantsiou K (2014) Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese. Int J Food Microbiol 181:60–66 Beresford TP, Fitzsimons NA, Brennan NL, Cogan TM (2001) Recent advances in cheese microbiology. Int Dairy J 11:253–274 Bintis T, Athanasoulas A (2014) Dairy starter cultures. In: Papadeams P (ed) Dairy microbiology. A practical approach. CRC Press, Taylor and Francis Group, Boca Raton, pp 114–154 Bourdichon F, Casaregola S, Farrokh C, Frisvad JC, Gerds ML, Hammes WP, Harnett J, Huys G, Laulund S, Ouwehand A, Powell IB, Prajapati JB, Seto Y, Ter Schure E, Van Boven A, Vankerckhoven V, Zgoda A, Tuijtelaars S, Hansen EB (2012) Food fermentations: microorganisms with technological beneficial use. Int J Food Microbiol 154:87–97 Brandt DT, Buchhorn GL, Folkenberg DM, Jimenez L, Oeregaard G, Thage BV, Trihaas J (2012) Flavor enhancing Lactobacillus rhamnosus. Patent WO/2012/136832 http://www.google.com/patents/WO2012136832A1?cl=en Canzek Majhenic A, Mohar Lorbeg P, Rogelj I (2007) Characterisation of the Lactobacillus community in traditional Karst ewe’s cheese. Int J Dairy Technol 60:182–190 Carraro L, Maifreni M, Bartolomeoli I, Elena Martino M, Novelli E, Frigo F, Marino M, Cardazzo B (2011) Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing. Res Microbiol 162:231–239 Christiansen P, Waagner Nielsen E, Vogensen KF, Brogren C-H, Ardo Y (2006) Heat resistant of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk. Int Dairy J 16:1196–1204 Curioni PMG, Bosset JO (2002) Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int Dairy J 12:959–984 Di Grigoli A, Francesca N, Gaglio R, Guarrasi V, Moschetti M, Scatassa ML, Settanni L, Bonanno A (2015) The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. Food Microbiol 46:81–91 Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T (2014) Nature’s chemical signatures in human olfaction: a foodborne perspective for future biotechnology. Angew Chem Int Ed 53:7124–7143 EFSA (2015) Statement on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA. 2: suitability of taxonomic units notified to EFSA until March 2015. EFSA J 13:4138 Engels WJM (2014) Selection of starters for flavour formation in dairy foods. New Food 17:16–19 Gatti M, Bottari B, Lazzi C, Neviani E, Mucchetti G (2013) Invited review: microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters. J Dairy Sci 97:573–591 Hemme D (2012) Leuconostoc and its use in dairy technology. In: Hui YH, Evranuz EO (eds) Handbook of animal based fermented food and beverage technology, 2nd edn. Taylor and Francis Group, Boca Raton, pp 73–108 Johnson ME (2014) Mesophilic and thermophilic cultures used in traditional cheesemaking, In: Donelly, C (ed) Cheese and Microbes American Society for Microbiology. New York, p 73–94 Kai M, Haustein M, Molina F, Petri A, Scholz B, Piechulla B (2009) Bacterial volatiles and their action potential. Appl Microbiol Biotechnol 81:1001–1012 Le Boucher C, Courant F, Jeanson S, Chereau S, Maillard MB, Royer L, Thierry A, Dervilly-Pinel G, Le Bizec B, Lortal S (2013) First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese. Food Chem 141:1032–1040 Maarse H, Visscher C, Willemsens LC, Nijssen LM, Boelens MH (1994) Volatile compounds in food: qualitative and quantitative data. TNO Nutrition and Food Research, Zeist Manoury E, Laffitte V (2014) Method for preparing cheeses with improved aroma. Patent WO 2014005718 A1. http://www.google.com/patents/WO2014005718A1?cl=en Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton D, Desmasures N, Berthier F (2014) Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol 177:136–154 Neviani E, Bottari B, Lazzi C, Gatti M (2013) New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano. Front Microbiol 4:1–14 Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L (2010) Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiol 27:85–93 Pedersen TB, Ristagno D, McSweeney PLH, Vogensen FK, Ardö Y (2013) Potential impact on cheese flavour of heterofermentative bacteria from starter cultures. Int Dairy J 33:112–119 Pogačić T, D’Andrea M, Kagkli D-M, Corich V, Giacomini A, Baldan E, Čanžek Majhenič A, Obermajer T, Rogelj I, Samaržija D (2011) Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karakačanski skakutanac. Mljekarstvo/Dairy 61:208–219 Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M (2013) Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter. Food Microbiol 36:207–215 Pogačić T, Maillard M-B, Leclerc A, Hervé C, Chuat V, Yee AL, Valence F, Thierry A (2015) A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds. Food Microbiol 46:145–153 Poveda JM, Nieto-Arribas P, Seseña S, Chicón R, Castro L, Palop L, Cabezas L (2014) Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters. Eur Food Res Technol 238:485–494 Randazzo CL, Pitino I, De Luca S, Scifò GO, Caggia C (2008) Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese. Int J Food Microbiol 122:269–278 Rodriguez A, Martinez B, Suarez E (2012) Dairy starter cultures. In: Evranuz EO (ed) Handbook of animal based fermented food and beverage technology, 2nd edn. CRC Press, Taylor and Francis Group, Boca Raton, pp 31–48 Romano A, Capozzi V, Spano G, Biasiolla F (2015) Proton transfer reaction–mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin. Appl Microbiol Biotechnol 99:3787–3795 Routray W, Mishra HN (2011) Scientific and technical aspects of yogurt aroma and taste: a review. Compr Rev Food Sci Technol 10:208–220 Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M (2013) Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese. Syst Appl Microbiol 36:593–600 Settanni L, Moschetti G (2010) Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol 27:691–697 Sgarbi E, Lazzi C, Tabanelli G, Gatti M, Neviani E, Gardini F (2013) Nonstarter lactic acid bacteria volatilomes produced using cheese components. J Dairy Sci 96:4223–4234 Smid EJ, Kleerebezem M (2014) Production of aroma compounds in lactic fermentations. Annu Rev Food Sci Technol 5:313–326 Smit B, Engels WJM, Smit G (2009) Branched chain aldehydes: production and breakdown pathways and relevance for flavor in foods. Appl Microbiol Biotechnol 81:987–999 Steele J, Broadbent J, Kok J (2013) Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Curr Opin Biotechnol 24:135–141 Sundekilde U, Larsen L, Bertram H (2013) NMR-based milk metabolomics. Metabolites 3:204–222 Thierry A, Pogačić T, Weber M, Lortal S (2015a) Production of flavor compounds by lactic acid bacteria in fermented foods. In: Mozzi F, Raya R, Vignolo G (eds) Biotechnology of lactic acid bacteria: novel applications, 2nd edn. Springer, Verlag, pp 314–340 Thierry A, Valence F, Deutsch S-M, Even S, Falentin H, Le Loir Y, Jan G, Gagnaire V (2015b) Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese—a review. Dairy Sci Technol 95:895–918. doi:10.1007/s13594-015-0267-9 Yee AL, Maillard M, Roland N, Chuat V, Leclerc A, Pogačič T, Valence F, Thierry A (2014) Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds. Int J Food Microbiol 191:60–68 Zellner BA, Dugo P, Dugo G, Mondello L (2011) Flavor formation. In: Nollet LML, Toldra F (eds) Sensory analysis of food of animal origin. CRC Press, Taylor and Francis Group, Boca Raton, pp 366–380