Aroma Significance of Sulfur Compounds in Surface-Ripened Cheese
نویسندگان
چکیده
منابع مشابه
Inhibition of Clostridium botulinum and molds in aged, surface ripened cheese.
In the past fifty years, no recorded case of botulism has been attributed to surface ripened cheese (NIeyer and Eddie, 1950). When cheese spread was prepared from one type of surface ripened cheese, botulinum toxin was demonstrated in only one out of several million jars (Dauer, 1952). The fact that botulism was never observed with the original surface ripened cheese from which cheese spreads w...
متن کاملInactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds.
Hydroxyacid dehydrogenases limit the conversion of α-keto acids into aroma compounds. Here we report that inactivation of the panE gene, encoding the α-hydroxyacid dehydrogenase activity in Lactococcus lactis, enhanced the formation of 3-methylbutanal and 3-methylbutanol. L. lactis IFPL953ΔpanE was an efficient strain producing volatile compounds related to cheese aroma.
متن کاملModeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese
Surface-ripened cheeses are matured by means of manual or mechanical technologies posing a risk of cross-contamination, if any cheeses are contaminated with Listeria monocytogenes. In predictive microbiology, primary models are used to describe microbial responses, such as growth rate over time and secondary models explain how those responses change with environmental factors. In this way, prim...
متن کاملOmics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese
In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mix...
متن کاملGrowth characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. isolated from surface-ripened cheese.
The growth characteristics of five bacteria, Brevibacterium aurantiacum 1-16-58, Corynebacterium casei DPC 5298(T), Corynebacterium variabile DPC 5310, Microbacterium gubbeenense DPC 5286(T), and Staphylococcus saprophyticus 4E61, all of which were isolated from the surface of smear cheese, were studied in complex and chemically defined media. All of the coryneforms, except M. gubbeenense, grew...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1966
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(66)87885-2