Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in Swiss-Dutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, et...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Composition-and-significance-of-bacterial-microbiota-and-volatile-organic-compounds,109899,0,2.html |
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| author | Beata Nalepa Magdalena Anna Olszewska Lidia Hanna Markiewicz Marek Aljewicz |
| author_facet | Beata Nalepa Magdalena Anna Olszewska Lidia Hanna Markiewicz Marek Aljewicz |
| author_sort | Beata Nalepa |
| collection | DOAJ |
| description | This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in Swiss-Dutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocaproic acid, caproic acid, heptanoic acid) were determined by polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE), and headspace gas chromatography (HS-GC), respectively. Season influenced the composition of both bacterial microbiota and VOCs in cheese. Counts of starter bacteria ( Lactococcus, Leuconostoc and Propionibacterium – 6.51-7.14, 3.6-3.96 and 2.88-4.72 log CFU/g, respectively) were higher in the first year of the study, likewise these of the non-starter Lactobacillus (4.12-5.69 log CFU/g). The total VOC content was substantially lower in the summer-autumn 2012 (0.73228-3.34111 mg/g) than in the other seasons (63.28810-131.27690 mg/g). Differences in bacterial microbiota and the VOC profiles were observed between cheeses manufactured in winter-spring and summer-autumn seasons. Winter- and spring-manufactured cheeses were also characterized by a lower number of bacterial species (average 8.7-10.5 species/sample) than the cheeses produced in the summer and in the autumn (average 10-13 species/sample). The results of the study indicate that the cheese-making process has to be continuously monitored to minimize differences across manufacturing seasons. |
| format | Article |
| id | doaj-art-288b6befec1a4f5ca4e3a522b503dae1 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-288b6befec1a4f5ca4e3a522b503dae12025-02-02T19:36:30ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-08-0169326727810.31883/pjfns/109899109899Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GCBeata Nalepa0Magdalena Anna Olszewska1Lidia Hanna Markiewicz2Marek Aljewicz3Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn, PolandThis study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in Swiss-Dutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocaproic acid, caproic acid, heptanoic acid) were determined by polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE), and headspace gas chromatography (HS-GC), respectively. Season influenced the composition of both bacterial microbiota and VOCs in cheese. Counts of starter bacteria ( Lactococcus, Leuconostoc and Propionibacterium – 6.51-7.14, 3.6-3.96 and 2.88-4.72 log CFU/g, respectively) were higher in the first year of the study, likewise these of the non-starter Lactobacillus (4.12-5.69 log CFU/g). The total VOC content was substantially lower in the summer-autumn 2012 (0.73228-3.34111 mg/g) than in the other seasons (63.28810-131.27690 mg/g). Differences in bacterial microbiota and the VOC profiles were observed between cheeses manufactured in winter-spring and summer-autumn seasons. Winter- and spring-manufactured cheeses were also characterized by a lower number of bacterial species (average 8.7-10.5 species/sample) than the cheeses produced in the summer and in the autumn (average 10-13 species/sample). The results of the study indicate that the cheese-making process has to be continuously monitored to minimize differences across manufacturing seasons.http://www.journalssystem.com/pjfns/Composition-and-significance-of-bacterial-microbiota-and-volatile-organic-compounds,109899,0,2.htmlswiss-dutch-type cheesemicrobiotavocspcr-dggehs-gcseasonal variation |
| spellingShingle | Beata Nalepa Magdalena Anna Olszewska Lidia Hanna Markiewicz Marek Aljewicz Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC Polish Journal of Food and Nutrition Sciences swiss-dutch-type cheese microbiota vocs pcr-dgge hs-gc seasonal variation |
| title | Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC |
| title_full | Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC |
| title_fullStr | Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC |
| title_full_unstemmed | Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC |
| title_short | Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC |
| title_sort | composition and significance of bacterial microbiota and volatile organic compounds of swiss dutch type cheese as determined by pcr dgge and hs gc |
| topic | swiss-dutch-type cheese microbiota vocs pcr-dgge hs-gc seasonal variation |
| url | http://www.journalssystem.com/pjfns/Composition-and-significance-of-bacterial-microbiota-and-volatile-organic-compounds,109899,0,2.html |
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