title: Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
abstract: The impact of Gram-negative bacteria on sensory characteristics and production of volatile compounds as well as biogenic amines (BA) in the core of an uncooked pressed type model cheese was investigated in the presence of a defined complex microbial consortium. Eleven strains of Gram-negative bacteria, selected on the basis of their biodiversity and in vitro BA-production ability, were individually tested in a model cheese. Four out of 6 strains of Enterobacteriaceae (Citrobacter freundii UCMA 4217, Klebsiella oxytoca 927, Hafnia alvei B16 and Proteus vulgaris UCMA 3780) reached counts close to 6 log CFU g⁻¹ in the model cheese. In core of cheeses inoculated with Gram-negative bacteria, only slight differences were observed for microbial counts (Enterococcus faecalis or Lactobacillus plantarum count differences below 1 log CFU g⁻¹), acetate concentration (differences below 200 mg kg⁻¹) and texture (greater firmness) in comparison to control cheeses. Cheese core colour, odour and volatile compound composition were not modified. Although ornithine, the precursor of putrescine, was present in all cheeses, putrescine was only detected in cheeses inoculated with H. alvei B16 and never exceeded 2.18 mmol kg⁻¹ cheese dry matter. Cadaverine was only detected in cheeses inoculated with H. alvei B16, K. oxytoca 927, Halomonas venusta 4C1A or Morganella morganii 3A2A but at lower concentrations (<1.05 mmol kg⁻¹ cheese dry matter), although lysine was available. Only insignificant amounts of the detrimental BA histamine and tyramine, as well as isopentylamine, tryptamine or phenylethylamine, were produced in the cheese model by any of the Gram-negative strains, including those which produced these BA at high levels in vitro.
authors.affiliation: INRA, UR545 Recherches Fromagères, 20 Côte de Reyne, 15000 Aurillac, France. celine.delbes@clermont.inra.fr
authors.forename: Céline
authors.initials: C
authors.lastname: Delbès-Paus
authors.forename: Sylvie
authors.initials: S
authors.lastname: Pochet
authors.forename: Sandra
authors.initials: S
authors.lastname: Helinck
authors.forename: Philippe
authors.initials: P
authors.lastname: Veisseire
authors.forename: Cécile
authors.initials: C
authors.lastname: Bord
authors.forename: Annick
authors.initials: A
authors.lastname: Lebecque
authors.forename: Monika
authors.initials: M
authors.lastname: Coton
authors.forename: Nathalie
authors.initials: N
authors.lastname: Desmasures
authors.forename: Emmanuel
authors.initials: E
authors.lastname: Coton
authors.forename: Françoise
authors.initials: F
authors.lastname: Irlinger
authors.forename: Marie-Christine
authors.initials: MC
authors.lastname: Montel
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000096:biosynthesis; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006090:Gram-Negative Bacteria / Q000254:growth & development*; D007700:Kinetics; D059013:Microbial Consortia; D011700:Putrescine / Q000096:biosynthesis; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D055549:Volatile Organic Compounds; D002103:Cadaverine; D011700:Putrescine