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dc.contributor.author
Ruiz, María Julia
dc.contributor.author
Salatti Dorado, José A.
dc.contributor.author
Cardador, María J.
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Frizzo, Laureano Sebastian
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Jordano, Rafael
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Arce, Lourdes
dc.contributor.author
Medina, Luis M.
dc.date.available
2024-02-06T15:04:04Z
dc.date.issued
2023-01
dc.identifier.citation
Ruiz, María Julia; Salatti Dorado, José A.; Cardador, María J.; Frizzo, Laureano Sebastian; Jordano, Rafael; et al.; Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS; MDPI; Foods; 12; 2; 1-2023; 1-14
dc.identifier.issn
2304-8158
dc.identifier.uri
http://hdl.handle.net/11336/225993
dc.description.abstract
Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC–IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
ARTISAN CHEESE
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GC–IMS
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LACTIC ACID BACTERIA
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VOC
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VOLATILE ORGANIC COMPOUNDS
dc.subject.classification
Otras Ingeniería Química
dc.subject.classification
Ingeniería Química
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-02-05T13:38:17Z
dc.journal.volume
12
dc.journal.number
2
dc.journal.pagination
1-14
dc.journal.pais
Suiza
dc.journal.ciudad
Basel
dc.description.fil
Fil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
dc.description.fil
Fil: Salatti Dorado, José A.. Universidad de Córdoba; España
dc.description.fil
Fil: Cardador, María J.. Universidad de Córdoba; España
dc.description.fil
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
dc.description.fil
Fil: Jordano, Rafael. Universidad de Córdoba; España
dc.description.fil
Fil: Arce, Lourdes. Universidad de Córdoba; España
dc.description.fil
Fil: Medina, Luis M.. Universidad de Córdoba; España
dc.journal.title
Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/12/2/372
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/foods12020372
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