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Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

Food Bioscience 2022年第1期45卷 204-213页

作者： Yekta Gezginc Tugba Karabekmez-Erdem Hazel Dilsad Tatar Elif Coskun Daggecen Sermet Ayman ismail akyol Kahramanmaras Sutcu Imam University Faculty of Engineering and ArchitectureDepartment of Food EngineeringahramanmarasTurkey Kahramanmaras Sutcu Imam University Vocational School of Technical SciencesDepartment of Food ProcessingKahramanmarasTurkey Kahramanmaras Sutcu Imam University Faculty of AgricultureDepartment of Agricultural BiotechnologyKahramanmarasTurkey Ankara University Faculty of AgricultureDepartment of Animal ScienceAnkaraTurkey

Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening *** this study,16S rRNA amplicon-based sequencing approach was used for determining bacterial diversity in Tulum *** volatile organic compound(VOC)profile which contributes to sensory properties of the cheeses was determined via solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS/SPME)and correlated with the *** Tulum cheese samples,Lactobacillaceae(30,71%)phylum widely varied but Streptococcaceae(59,86%)was *** mainly belongs to the four dominant genera of lactic acid bacteria(LAB)and includes Lactobacillus,Lactococcus,Streptococcus and *** bacterial diversity of TC5 sample was much higher than that of other ***,several species of non-starter LAB were frequently detected.A total of 36 volatile compounds were identified including hydrocarbons(3),acids(13),alcohols(5),ketones(3),aldehydes(3),esters(8)and miscellaneous compound(1).Pentadecanoic acid,octadecanoic acid,tetradecanoic acid,octanoic acid,hexanoic acid were determined to be dominant in all cheese samples and to be related to microbial ***,the sensory profiles of the samples were *** most popular TC6 did not contain 2-butanone and hexanal from the volatile organic compound(VOC)values,while in the most unpopular TC3,2-butanone(7.73%)and hexanal(5.95%)were found to be the *** outcome of this study will contribute to literature on bacterial diversity and aromatic profile of Tulum cheese which should be investigated in order to improve quality and safety.

关键词： Microbiota 16S rRNA profiling Metagenomics Tulum cheese Volatile profile

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