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Titolo:
VOLATILE SULFUR-COMPOUNDS PRODUCED BY MIC ROCOCCACEAE AND CORYNEFORM BACTERIA ISOLATED FROM CHEESES
Autore:
BLOESBRETON S; BERGERE JL;
Indirizzi:
LAB SOREDAB F-78125 BOISSIERE ECOLE FRANCE INRA,LAB GENIE & MICROBIOL PROD ALIMENTAIRES F-78850 THIVERVAL GRIGNON FRANCE
Titolo Testata:
Le Lait
fascicolo: 5, volume: 77, anno: 1997,
pagine: 543 - 559
SICI:
0023-7302(1997)77:5<543:VSPBMR>2.0.ZU;2-B
Fonte:
ISI
Lingua:
FRE
Soggetto:
BREVIBACTERIUM-LINENS; CHEDDAR CHEESE; L-METHIONINE; RAW-MILK; COATED MICROCAPSULES; CAMEMBERT CHEESE; METHANETHIOL; IDENTIFICATION; DEGRADATION; CYSTEINE;
Keywords:
SULFUR VOLATILE COMPOUND; METHANETHIOL; CORYNEFORM BACTERIA; MICROCOCCACEAE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
58
Recensione:
Indirizzi per estratti:
Citazione:
S. Bloesbreton e J.L. Bergere, "VOLATILE SULFUR-COMPOUNDS PRODUCED BY MIC ROCOCCACEAE AND CORYNEFORM BACTERIA ISOLATED FROM CHEESES", Le Lait, 77(5), 1997, pp. 543-559

Abstract

Bacteria, containing both Micrococcaceae and coryneform bacteria, isolated from traditional cheeses, are classified with respect to flavor families from the smell of the cultures in a cheese model, 7 Micrococcaceae, 13 coryneform bacteria and 2 Brevibacterium linens for reference, representative of the aromatic families, are studied for their sulfur compound production. The sulfur compounds produced in the cheese model are analysed through gas chromatography and identified through mass spectrometry. The production of free sulfhydryls from methionine, hydrogen sulfur from cysteine and the use of these amino acids as carbonsource are investigated using a synthetic medium. The bacteria display a very wide pattern of sulfur compound products. All the coryneform bacteria and most Micrococcaceae are able to produce methanethiol frommethionine, several strains as much as Brevibacterium linens. All thestrains produce hydrogen sulfide from cysteine. However, the main point is the large variety of the produced sulfur compounds: sulfides (methyl, dimethyl and trimethylsulfide), thiols (2-propanethiol, 2-methylpentanethiol), thioesters (methylthioacetate, methylthuiobutanoate, methylthiopentanoate) and many not yet identified. All these compounds have a low threshhold. Moreover, most of them have already been described in cheese volatile fractions. Altogether, the variety of such compounds and their proportion in bacteria cultures suggest that they mighthave an important role in cheese flavor diversity.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 14:55:15