title: Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses.
abstract: The effects of the adjunct cultures Lactococcus lactis ssp. diacetylactis, Brevibacterium linens BL2, Lactobacillus helveticus LH212, and Lactobacillus reuteri ATCC 23272 on volatile free fatty acid production in reduced-fat Edam cheese were studied. Lipase activity evaluation using p-nitrophenyl fatty acid ester substrates indicated that L. lactis ssp. diacetylactis showed the highest activity among the 4 adjunct cultures. Full-fat and 33% reduced-fat control cheeses (no adjunct) were made along with 5 treatments of reduced-fat cheeses, which included individual, and a mixture of the adjunct cultures. Volatile free fatty acids of cheeses were analyzed using static headspace analysis with 4-bromofluorobenzene as an internal standard. Changes in volatile free fatty acid concentrations were found in headspace gas of cheeses after 3-and 6-mo ripening. Acetic acid was the most abundant acid detected throughout ripening. Full-fat cheese had the highest relative amount of propionic acid among the cheeses. Certain adjunct cultures had a definite role in lipolysis at particular times. Reduced-fat cheese with L. lactis ssp. diacetylactis at 3-mo showed the highest levels of butyric, isovaleric, n-valeric, iso-caproic, and n-caproic acid. Reduced-fat cheese with Lactobacillus reuteri at 6 mo produced the highest relative concentration of isocaproic, n-caproic, and heptanoic, and the highest relative concentration of total acids.
authors.affiliation: Department of Food Science and Technology, Mississippi State University, 39762, USA.
authors.forename: W
authors.initials: W
authors.lastname: Tungjaroenchai
authors.forename: C H
authors.initials: CH
authors.lastname: White
authors.forename: W E
authors.initials: WE
authors.lastname: Holmes
authors.forename: M A
authors.initials: MA
authors.lastname: Drake
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000328:Adult; D001951:Brevibacterium / Q000201:enzymology; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D004041:Dietary Fats / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005232:Fatty Acids, Volatile / Q000032:analysis* / Q000378:metabolism; D005260:Female; D005511:Food Handling / Q000379:methods; D006801:Humans; D007778:Lactobacillus / Q000201:enzymology; D013294:Lactococcus lactis / Q000201:enzymology; D008049:Lipase / Q000378:metabolism; D008055:Lipids / Q000032:analysis*; D008297:Male; D011422:Propionates / Q000032:analysis; D013649:Taste; D013997:Time Factors
chemical_list: D004041:Dietary Fats; D005230:Fatty Acids, Nonesterified; D005232:Fatty Acids, Volatile; D008055:Lipids; D011422:Propionates; D008049:Lipase; C029658:propionic acid; D019342:Acetic Acid