Relationships between sensorial characteristics and microbial dynamics in "Registered Designation of Origin" Salers cheese.
Raw milk cheeses show a wide diversity of sensorial characteristics, largely determined by the microflora of raw milk. Microbial dynamics in Registered Designation of Origin (R.D.O.) Salers cheese was assessed by DNA and RNA SSCP analysis on nine cheeses. These cheeses showed considerable diversity both in microbial dynamics and sensorial characteristics. Relationships between the sensorial characteristics and the microbial dynamics were studied. A global consideration of bacterial dynamics demonstrated that other bacteria than lactic acid bacteria can play a role in the elaboration of sensorial characteristics. Indeed, high CG% Gram-positive bacteria can be involved. DNA data, as well as RNA data, appeared relevant to attempts to explain sensorial variance. Correlations between sensorial and microbial data were rather complex. Several microbial variables for DNA and RNA analyses, noted at different times of analysis, were correlated to each sensory variable. A global view of cheese microbial community proved to be insufficient in explaining the diversity of the sensorial qualities of R.D.O. Salers cheese.
Duthoit
Frédérique
F
Unité de Recherches Fromagères, INRA, 36 rue de Salers, 15000 Aurillac, France.
Callon
Cécile
C
Tessier
Laurent
L
Montel
Marie-Christine
MC
D002611:Cheese / Q000382:microbiology* / Q000592:standards*; D004269:DNA, Bacterial / Q000032:analysis*; D005516:Food Microbiology; D006094:Gram-Positive Bacteria / Q000254:growth & development*; D007778:Lactobacillus / Q000254:growth & development*; D016133:Polymerase Chain Reaction; D011157:Population Dynamics; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D013649:Taste; D013997:Time Factors
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S