| Title |
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
|
|---|---|
| Published in |
Applied Microbiology and Biotechnology, August 2007
|
| DOI | 10.1007/s00253-007-1095-5 |
| Pubmed ID | |
| Authors |
Pawinee Deetae, Pascal Bonnarme, Henry E. Spinnler, Sandra Helinck |
| Abstract |
Twelve bacterial strains belonging to eight taxonomic groups: Brevibacterium linens, Microbacterium foliorum, Arthrobacter arilaitensis, Staphylococcus cohnii, Staphylococcus equorum, Brachybacterium sp., Proteus vulgaris and Psychrobacter sp., isolated from different surface-ripened French cheeses, were investigated for their abilities to generate volatile aroma compounds. Out of 104 volatile compounds, 54 volatile compounds (identified using dynamic headspace technique coupled with gas chromatography-mass spectrometry [GC-MS]) appeared to be produced by the different bacteria on a casamino acid medium. Four out of eight species used in this study: B. linens, M. foliorum, P. vulgaris and Psychrobacter sp. showed a high flavouring potential. Among these four bacterial species, P. vulgaris had the greatest capacity to produce not only the widest varieties but also the highest quantities of volatile compounds having low olfactive thresholds such as sulphur compounds. Branched aldehydes, alcohols and esters were produced in large amounts by P. vulgaris and Psychrobacter sp. showing their capacity to breakdown the branched amino acids. This investigation shows that some common but rarely mentioned bacteria present on the surface of ripened cheeses could play a major role in cheese flavour formation and could be used to produce cheese flavours. |
Mendeley readers
The data shown below were compiled from readership statistics for 77 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | 1% |
| Belgium | 1 | 1% |
| Unknown | 75 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 13 | 17% |
| Researcher | 10 | 13% |
| Student > Bachelor | 9 | 12% |
| Student > Master | 8 | 10% |
| Student > Doctoral Student | 7 | 9% |
| Other | 15 | 19% |
| Unknown | 15 | 19% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 26 | 34% |
| Biochemistry, Genetics and Molecular Biology | 7 | 9% |
| Engineering | 6 | 8% |
| Chemistry | 6 | 8% |
| Environmental Science | 3 | 4% |
| Other | 8 | 10% |
| Unknown | 21 | 27% |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 24 December 2023.
All research outputs
#8,022,830
of 24,119,703 outputs
Outputs from Applied Microbiology and Biotechnology
#2,748
of 8,034 outputs
Outputs of similar age
#25,400
of 69,074 outputs
Outputs of similar age from Applied Microbiology and Biotechnology
#32
of 65 outputs
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So far Altmetric has tracked 8,034 research outputs from this source. They receive a mean Attention Score of 4.3. This one is in the 36th percentile – i.e., 36% of its peers scored the same or lower than it.
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