Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
The effect of the addition of Lactococcus lactis subsp. lactis INIA 415, a strain harboring the structural genes of nisin Z and lacticin 481, on the formation of volatile compounds in Hispánico cheese manufactured with a mesophilic starter or with the mesophilic starter and a thermophilic starter was investigated. Addition of bacteriocin-producing L. lactis subsp. lactis INIA 415 to milk enhanced the formation of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-octanol, 2-butanone, and 2,3-butanedione. On the other hand, addition of thermophilic starter enhanced the formation of acetaldehyde, ethanol, 3-methyl-2-buten-1-ol, ethyl butanoate, ethyl hexanoate, 2-butanone, and 2,3-butanedione in Hispánico cheese. Stepwise discriminant analysis using the relative abundances of volatile compounds classified cheeses by type of starter, with function 1 related to thermophilic starter and function 2 to bacteriocin producer.
Garde
Sonia
S
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, E-28040 Madrid, Spain.
Carbonell
María
M
Fernández-García
Estrella
E
Medina
Margarita
M
Nuñez
Manuel
M
D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D001430:Bacteriocins / Q000096:biosynthesis*; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D004952:Esters / Q000032:analysis; D007659:Ketones / Q000032:analysis; D013294:Lactococcus lactis / Q000378:metabolism*; D014835:Volatilization
D000438:Alcohols; D000447:Aldehydes; D001430:Bacteriocins; D004952:Esters; D007659:Ketones