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

https://doi.org/10.1016/j.jbiosc.2019.09.005Get rights and content

The flavor of white mold cheese is attributed to the formation of aroma compounds associated with complex effects of bacteria and fungi, resulting in difficulties in flavor design for new cheeses. This study aimed to identify the microbial basis of flavor by identifying the combined effects of LD type lactic acid bacteria (LAB) starters and Penicillium camemberti on the generation of metabolites during the ripening process. Metabolomics analyses were performed on three model cheeses: normal cheese, no-mold cheese with only LAB, and no-LAB cheese with only white mold. Aroma compounds and their potential precursors were analyzed using headspace solid-phase microextraction-gas chromatography/mass spectrometry (GC/MS) and solvent extraction-GC/MS, respectively. Measurements during ripening and multivariate analyses on the data revealed the relationship between the microorganisms and metabolic activities, which were classified into four groups: metabolites generated by LAB and degraded by P. camemberti; metabolites generated by P. camemberti and degraded or inhibited by LAB; metabolites generated by P. camemberti and enhanced by LAB; and metabolites exhibiting no interaction between P. camemberti and LAB. The characteristic compounds in LAB and white mold cheeses were mainly products of sugar and protein metabolism, respectively. The involvement of fatty acids, methyl ketones, and secondary alcohol metabolic pathways in the late-ripening stage was confirmed, and the profiles of volatile metabolites contributing to the characteristic aroma of the white mold cheese in the fermentation process were also confirmed.

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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