Skip to main content Accessibility help
×
Home

Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

  • Nathalie Jollivet (a1), Jean Chataud (a2), Yves Vayssier (a2), Maurice Bensoussan (a1) and Jean-Marc Belin (a1)...

Summary

Eight strains of Geotrichum candidum isolated from cheese were compared for aroma production. Twenty-four components, including alcohols, methyl ketones, fatty acids and esters, were identified by gas–liquid chromatography and gas chromatography–mass spectrometry of the volatile compounds produced by G. candidum cultures. Strains could be differentiated by their ability to produce dimethyldisulphide, phenol, phenylethanol and methyl ketones.

Copyright

Corresponding author

For correspondance.

References

Hide All
Anderson, D. F. & Day, E. A. 1966 Quantitation, evaluation, and effect of certain microorganisms on flavor components of Blue cheese. Journal of Agricultural and Food Chemistry 14 241245
Charton, E., Davies, G. & Macrae, A. R. 1992 Use of specific polyclonal antibodies to detect heterogeneous lipases from Geotrichum candidum. Biochimica et Biophysica Acta 1127 191198
Chen, M. H. & Ledford, R. A. 1972 Proteolytic activity of Geotrichum candidum. Journal of Dairy Science 55 666
Degorce-Dumas, J. R., More, J., Goursaud, J. & Leveau, J. Y. 1984 [Aroma production by microorganisms. The potentialites.] Industries Agricoles et Alimentaires 101 1115
Dumont, J. P. & Adda, J. 1972 [Isolation of aroma compounds from cheeses: comparison of methods.] Lait 52 311323
Dumont, J. P., Roger, S. & Adda, J. 1974 a [Neutral volatile compounds in soft cheeses and surface-ripened cheeses.] Lait 54 3143
Dumont, J. P., Roger, S., Cerf, P. & Adda, J. 1974 b [Neutral volatile compounds in Vacherin cheese.] Lait 54 243251
Dumont, J. P., Roger, S., Cerf, P. & Adda, J. 1974 c [Neutral volatiles in Camembert cheese.] Lait 54 501516
Ferchichi, M. 1984 [Methanethiol Production from L-methionine by Brevibacterium linens CNRZ 918. Induction and Characterization of Enzyme Systems.] PhD Thesis, Paris VII University
Greenberg, R. S. & Ledford, R. A. 1978 The deamination of glutamic and aspartic acids by Geotrichum candidum and its possible role in Limberger cheese ripening. Journal of Dairy Science 61 (Suppl. 1) 106
Groux, M. & Moinas, M. 1974 [The flavour of cheese. 2. Comparative study of the neutral volatile fractions of various cheeses.] Lait 54 4452
Gueguen, M. & Jacquet, J. 1982 [Studies on growing characteristics and morphology of Geotrichum candidum Link.] Lait 62 621622, 625644
Gueguen, M. & Lenoir, J. 1975 a [Suitability of Geotrichum candidum for the production of proteolytic enzymes.] Lait 55 145162
Gueguen, M. & Lenoir, J. 1975 b [Suitability of Geotrichum candidum for the production of proteolytic enzymes. Addendum.] Lait 55 621629
Gueguen, M. & Lenoir, J. 1976 [Characteristics of the proteolytic System of G. candidum.] Lait 56 439448
Gueho, E. & Buissière, J. 1975 [Method of biochemical identification for arthrospore forming fungi of the genus Geotrichum.] Annales de Microbiologie 126A 483500
Jacobsen, T., Olsen, J., Allermann, K., Poulsen, O. M. & Hau, J. 1989 Production, partial purification, and immunochemical characterization of multiple forms of lipase from Geotrichum candidum. Enzyme and Microbial Technology 11 9095
Jollivet, N., Belin, J.-M. & Vayssier, Y. 1993 Comparison of volatile flavor compounds production by ten strains of Penicillium camemberti Thom. Journal of Dairy Science 76 18371844
Koizumi, T., Kakuta, K., Ohsawa, R., Kodama, K. & Nojiro, K. 1982 [Aromas produced by yeast. 12. Aroma substances produced by tree exudate yeast.] Nippon Nogei Kagaku Kaishi 56 757763
Latrasse, A., Dameron, P., Hassani, M. & Staron, T. 1987 [Production of a fruity aroma by Geotrichum candidum (Staron).] Sciences des Aliments 7 637645
Lee, C.-W. & Richard, J. 1984 Catabolism of L-phenylalanine by some microorganisms of cheese origin. Journal of Dairy Research 51 461469
Lenoir, J. 1984 [The surface flora and its role in the ripening of cheese.] Brussels: IDF (International Dairy Federation Annual Bulletin no. 171 320)
Moinas, M., Groux, M. & Horman, I. 1973 [The flavour of cheese. I. New method for the isolation of volatile constituents. Application to Roquefort and Camembert.] Lait 53 601609
Mourgues, R., Bergére, J. L. & Vassal, L. 1983 [Possibility of improving the organoleptic quality of Camembert cheese using Geotrichum candidum.] Technique Laitière no. 978 1115
Nelson, W. O. 1952 Some characteristics of the lipase of Geotrichum candidum. Journal of Dairy Science 35 455462
Parliment, T. H., Kolor, M. G. & Rizzo, D. J. 1982 Volatile components of Limburger cheese. Journal of Agricultural and Food Chemistry 30 10061008
Sidebottom, C. M., Charton, E., Dunn, P. P. J., Mycock, G., Davies, C., Sutton, J. L., Macrae, A. R. &, Slabas, A. R. 1991 Geotrichum candidum produces several lipases with markedly different substrate specificities. European Journal of Biochemistry 202 485491
Smith, J. L. & Alford, J. A. 1969 Action of microorganisms on the peroxides and carbonyls of fresh lard. Journal of Food Science 34 7578
Tahoun, M. K., Mostafa, E., Mashaly, R. & Abou-Donia, S. 1982 Lipase induction in Geotrichum candidum. Milchurissenschaft 37 8688
Tranchant, J. 1982 Manuel Pratique de Chromatographie en Phase Gazeuse, 3rd edn, p. 306. Paris: Masson
Tsujisaka, Y., Iwai, M. & Tominaga, Y. 1973 Purification, crystallization and some properties of lipase from Geotrichum candidum Link. Agricultural and Biological Chemistry 37 14571464
Vassal, L. & Gripon, J. L. 1984 [Bitterness in Camembert cheese: role of rennet and Penicillium caseicolum and methods of control.] Lait 64 397417

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed