title: Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese.
abstract: The impact of the growth of two Gram-negative bacteria, Psychrobacter celer and Hafnia alvei, inoculated at 10(2) and 10(6) cfu/g, on the dynamics of a multispecies community as well as on volatile aroma compound production during cheese ripening was investigated. Results showed that P. celer was able to successfully implant itself in cheese, regardless of its inoculation level. However, when it was inoculated at a high level, the bacterial biodiversity was drastically lowered from day 25 to the end of ripening. Overall, the presence of P. celer led to the higher production of volatile aroma compounds such as aldehydes, ketones and sulfur compounds. Regardless of its inoculation level, H. alvei barely affected the growth of the bacterial community and was subdominant at the end of ripening. It influenced total volatile aroma compound production with volatile sulfur compounds being the most abundant. Overall, these two bacteria were able to implant themselves in a cheese community and significantly contributed to the aromatic properties of the cheese. Their role in flavoring and their interactions with the technological microorganisms must be considered during cheese ripening and should be further investigated.
authors.affiliation: AgroParisTech/INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
authors.forename: Françoise
authors.initials: F
authors.lastname: Irlinger
authors.forename: Stéphane Ah Yuen In
authors.initials: SA
authors.lastname: Yung
authors.forename: Anne-Sophie
authors.initials: AS
authors.lastname: Sarthou
authors.forename: Céline
authors.initials: C
authors.lastname: Delbès-Paus
authors.forename: Marie-Christine
authors.initials: MC
authors.lastname: Montel
authors.forename: Emmanuel
authors.initials: E
authors.lastname: Coton
authors.forename: Monika
authors.initials: M
authors.lastname: Coton
authors.forename: Sandra
authors.initials: S
authors.lastname: Helinck
mesh_terms: D000447:Aldehydes / Q000032:analysis; D001419:Bacteria / Q000254:growth & development; D002611:Cheese / Q000382:microbiology*; D004463:Ecology; D005516:Food Microbiology; D006090:Gram-Negative Bacteria; D020611:Hafnia alvei / Q000254:growth & development* / Q000378:metabolism; D007659:Ketones / Q000032:analysis; D044096:Psychrobacter / Q000254:growth & development* / Q000378:metabolism; D012903:Smell; D013457:Sulfur Compounds / Q000032:analysis; D014835:Volatilization
chemical_list: D000447:Aldehydes; D007659:Ketones; D013457:Sulfur Compounds