Food and Fermentation Industries >

2021 , Vol. 47 >Issue 20: 285 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027060

Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang

  • WANG Jin ,
  • ZHANG Jingjing ,
  • LI Xiaochen ,
  • NING Xibin ,
  • LUO Lei ,
  • JIANG Min ,
  • LI Xiaohui
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  • 1(College of Food Sciences, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center, Shanghai 201306, China)
    3(Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture,Shanghai 201306, China)

Received date: 2021-02-20

  Revised date: 2021-04-01

  Online published: 2021-11-18

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Abstract

In this study, the bacterial diversity and volatile components in four Xinjiang cheeses were investigated using Illumina MiSeq sequencing technology and solid-phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that Lactobacillus, Streptococcus and Lactococcus were the dominant genera in cow milk cheese and sheep milk cheese, while Acetobacter and Lactobacillus were dominant in acid milk cheese. A total of 68 volatile compounds were identified, including esters, acids, alcohols, aldehydes ketones etc. The main aroma compounds of cow milk cheese were esters and ketones, the major flavor profile were wine aroma, fruity, and grassy odors. The main aroma compounds of sheep milk cheese were esters and aromatic heterocycles, the major flavor profile were wine aroma, fruity, sweet and grassy odors. The main aroma compounds of acid milk cheese were esters, and the major flavor profile were wine aroma, fruity, grassy and creamy odors. The Pearson correlation analysis of bacterial communities and volatile flavor compounds revealed that Lactobacillus, Streptococcus and Acetobacter might play important roles on flavor production in Xinjiang cheeses.

Key words： cheese; bacterial community diversity; solid phase microextraction-gas chromatography-mass spectrometry; volatile compounds; odor characteristics

Cite this article

WANG Jin , ZHANG Jingjing , LI Xiaochen , NING Xibin , LUO Lei , JIANG Min , LI Xiaohui . Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang[J]. Food and Fermentation Industries, 2021 , 47(20) : 285 -290 . DOI: 10.13995/j.cnki.11-1802/ts.027060

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