title: Lactobacillus and Leuconostoc volatilomes in cheese conditions.
abstract: New strains are desirable to diversify flavour of fermented dairy products. The objective of this study was to evaluate the potential of Leuconostoc spp. and Lactobacillus spp. in the production of aroma compounds by metabolic fingerprints of volatiles. Eighteen strains, including five Lactobacillus species (Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus sakei) and three Leuconostoc species (Leuconostoc citreum, Leuconostoc lactis, and Leuconostoc mesenteroides) were incubated for 5 weeks in a curd-based slurry medium under conditions mimicking cheese ripening. Populations were enumerated and volatile compounds were analysed by headspace trap gas chromatography-mass spectrometry (GC-MS). A metabolomics approach followed by multivariate statistical analysis was applied for data processing and analysis. In total, 12 alcohols, 10 aldehydes, 7 esters, 11 ketones, 5 acids and 2 sulphur compounds were identified. Very large differences in concentration of volatile compounds between the highest producing strains and the control medium were observed in particular for diacetyl, 2-butanol, ethyl acetate, 3-methylbutanol, 3-methylbutanoic acid and 2-methylbutanoic acid. Some of the characterized strains demonstrated an interesting aromatizing potential to be used as adjunct culture.
authors.affiliation: INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France. tomislav.pogacic@outlook.com.|AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France. tomislav.pogacic@outlook.com.|Dairy Farm-Hanne Storm Brems, Sinebjergvej 49, 5600, Faaborg, Denmark. tomislav.pogacic@outlook.com.
authors.forename: Tomislav
authors.initials: T
authors.lastname: Pogačić
authors.affiliation: INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France.|AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France.
authors.forename: Marie-Bernadette
authors.initials: MB
authors.lastname: Maillard
authors.affiliation: Laboratoires Standa, F-14000, Caen, France.
authors.forename: Aurélie
authors.initials: A
authors.lastname: Leclerc
authors.affiliation: Laboratoires Standa, F-14000, Caen, France.
authors.forename: Christophe
authors.initials: C
authors.lastname: Hervé
authors.affiliation: INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France.|AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France.
authors.forename: Victoria
authors.initials: V
authors.lastname: Chuat
authors.affiliation: INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France.|AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France.
authors.forename: Florence
authors.initials: F
authors.lastname: Valence
authors.affiliation: INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France. anne.thierry@rennes.inra.fr.|AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France. anne.thierry@rennes.inra.fr.
authors.forename: Anne
authors.initials: A
authors.lastname: Thierry
mesh_terms: D058491:Bacterial Load; D002611:Cheese / Q000382:microbiology*; D003470:Culture Media / Q000737:chemistry; D007778:Lactobacillus / Q000737:chemistry* / Q000254:growth & development; D007934:Leuconostoc / Q000737:chemistry* / Q000254:growth & development; D055432:Metabolomics; D008954:Models, Biological; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D003470:Culture Media; D055549:Volatile Organic Compounds
keywords: Adjunct culture; Aroma compounds; Cheese flavour; Lactobacillus; Leuconostoc; Metabolomics; Volatilome fingerprinting