Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors

9 Pág.

Detalles Bibliográficos
Autores: Gómez-Torres, N., Garde López-Brea, Sonia, Peirotén, Ángela, Ávila, Marta
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/291252
Acceso en línea:http://hdl.handle.net/10261/291252
Access Level:acceso abierto
Palabra clave:Clostridium
Cheese
Spoilage
Late blowing defect
Volatiles
Off-flavors
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spelling Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavorsGómez-Torres, N.Garde López-Brea, SoniaPeirotén, ÁngelaÁvila, MartaClostridiumCheeseSpoilageLate blowing defectVolatilesOff-flavors9 Pág.The impact of autochthonous and type-strains of Clostridium tyrobutyricum, Clostridium butyricum, Clostridium beijerinckii and Clostridium sporogenes on spoilage (late blowing defect, LBD), physico-chemical characteristics and volatile profile of cheese has been investigated. Five semi-hard cheeses were produced from ewe milk inoculated with 104 spores/mL of five Clostridium strains and ripened for 60d. One cheese without clostridial spores served as control. C.tyrobutyricum CECT 4011 and INIA 68 resulted potent cheese spoilers, and caused the appearance of the earliest and greatest symptoms of LBD, affecting cheese pH and color, and leading to accumulation of volatile compounds like butyric, propionic and pentanoic acids and some aldehydes, alcohols and esters associated with cheese rancid and pungent off-odors. Cheeses contaminated with C.beijerinckii INIA 63 and C.sporogenes INIA 71 showed milder and late LBD symptoms, and a volatile profile characterized by higher levels of 2-butanone, 2,3-butanedione and 2-butanol than the rest of cheeses. Despite cheese inoculated with C.butyricum CECT 361 presented a slight blown-pack at the end of ripening, it showed physico-chemical characteristics and a volatile profile similar to control cheese. The first two axes of a principal component analysis (PCA) performed for the 21 significant volatile compounds out of 38, accounting for 91% of the variability between cheeses, separated cheeses made with C.tyrobutyricum CECT 4011 and INIA 68, with severe LBD symptoms, from the rest of cheeses, and also differentiated control cheese and cheese made with C.butyricum CECT 361, from cheeses with milder LBD symptoms made with C.beijerinckii INIA 63 and C.sporogenes INIA 71. © 2015 Elsevier Ltd.The authors acknowledge financial support from project RTA 2011-00024-C02-01 (Spanish Ministry of Economy and Competitiveness), the INIA grant of Natalia Gómez-Torres and Dr. M.C. Esteso for providing Manchega ewe milk.Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Garde López-Brea, Sonia [0000-0002-5180-766X]Peirotén, Ángela [0000-0002-1532-8530]Ávila, Marta [0000-0001-5487-9856]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/291252reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MICINN//RTA2011-00024-C02-01Departamento de Tecnología de Alimentoshttps://doi.org/10.1016/j.foodcont.2015.03.025Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2912522026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
title Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
spellingShingle Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
Gómez-Torres, N.
Clostridium
Cheese
Spoilage
Late blowing defect
Volatiles
Off-flavors
title_short Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
title_full Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
title_fullStr Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
title_full_unstemmed Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
title_sort Impact of Clostridium spp. on cheese characteristics Microbiology, color, formation of volatile compounds and off-flavors
dc.creator.none.fl_str_mv Gómez-Torres, N.
Garde López-Brea, Sonia
Peirotén, Ángela
Ávila, Marta
author Gómez-Torres, N.
author_facet Gómez-Torres, N.
Garde López-Brea, Sonia
Peirotén, Ángela
Ávila, Marta
author_role author
author2 Garde López-Brea, Sonia
Peirotén, Ángela
Ávila, Marta
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Garde López-Brea, Sonia [0000-0002-5180-766X]
Peirotén, Ángela [0000-0002-1532-8530]
Ávila, Marta [0000-0001-5487-9856]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Clostridium
Cheese
Spoilage
Late blowing defect
Volatiles
Off-flavors
topic Clostridium
Cheese
Spoilage
Late blowing defect
Volatiles
Off-flavors
description 9 Pág.
publishDate 2015
dc.date.none.fl_str_mv 2015
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/291252
url http://hdl.handle.net/10261/291252
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MICINN//RTA2011-00024-C02-01
Departamento de Tecnología de Alimentos
https://doi.org/10.1016/j.foodcont.2015.03.025
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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