title: The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese.
abstract: Many health authorities have targeted salt reduction in food products as a means to reduce dietary sodium intake due to the harmful effects associated with its excessive consumption. In the present work, we evaluated the effect of reducing sodium chloride (NaCl) content on the microbiological and biochemical characteristics of an experimental surface-ripened cheese. A control cheese (1.8% NaCl) and a cheese with a reduced NaCl content (1.3% NaCl) were sampled weekly over a period of 27d. Reducing NaCl content induced microbial perturbations such as the lesser development of the yeast Debaryomyces hansenii and the greater development of the gram-negative bacterium Hafnia alvei. This was accompanied by changes in proteolytic kinetics and in profiles of volatile aroma compounds and biogenic amine production. Finally, the development of the spoilage microorganism Pseudomonas fragi was significantly higher in the cheese with a reduced salt content.
authors: Unite Mixte de Recherche, Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France.
authors: E
authors: E
authors: Dugat-Bony
authors: Unite Mixte de Recherche, Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France.
authors: A-S
authors: AS
authors: Sarthou
authors: Institut des Sciences de la Vigne et du Vin, Unité de recherche Œnologie, University of Bordeaux, F-33882 Villenave d'Ornon, France; INRA, Institut des Sciences de la Vigne et du Vin, USC 1366 Œnologie, University of Bordeaux, F-33882 Villenave d'Ornon, France.
authors: M-C
authors: MC
authors: Perello
authors: Institut des Sciences de la Vigne et du Vin, Unité de recherche Œnologie, University of Bordeaux, F-33882 Villenave d'Ornon, France; INRA, Institut des Sciences de la Vigne et du Vin, USC 1366 Œnologie, University of Bordeaux, F-33882 Villenave d'Ornon, France.
authors: G
authors: G
authors: de Revel
authors: Unite Mixte de Recherche, Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France.
authors: P
authors: P
authors: Bonnarme
authors: Unite Mixte de Recherche, Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France. Electronic address: sandra.helinck@agroparistech.fr.
authors: S
authors: S
authors: Helinck
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D007700:Kinetics; D059748:Proteolysis; D044206:Pseudomonas fragi / Q000187:drug effects* / Q000254:growth & development; D012965:Sodium Chloride / Q000737:chemistry*; D017673:Sodium Chloride, Dietary / Q000494:pharmacology*; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D017673:Sodium Chloride, Dietary; D055549:Volatile Organic Compounds; D012965:Sodium Chloride
keywords: aroma compound; biogenic amine; cheese microflora; salt reduction