Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses
Section snippets
Model cheese production and sampling
Forty model natural cheese samples (20 g) were prepared from low-temperature pasteurized and non-homogenized milk (fat 3.6%), which were purchased from a retail store in Tokyo, Japan. Three types of samples were prepared: CTL, LB, and WM. Twenty grams of ingredient milk was stored at 30°C in a water bath (TR-1α, As One Co., Osaka, Japan) in centrifuge tubes (VIO-50BN, As One Co.), and then inoculated with 0.12 g lactic acid bacteria starter (FD-DVS Flora Danica, Chr. Hansen Japan Co. Ltd.,
Classification of the metabolites generated by LAB and white mold using principal component analysis
We investigated aroma compounds generated using headspace SPME-GC/MS and analyzed changes in prospective precursor molecules of aroma compounds using solvent extraction-GC/MS metabolomics for three types of model cheeses: CTL, LB, and WM. Sixty-six volatile compounds, detected using headspace SPME-GC/MS, were annotated and changes in the concentrations of volatile compounds of importance to natural cheese aromas were monitored during ripening. In addition, 29 compounds related to aroma and
Acknowledgments
The authors declare no conflict of interest in this work.
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