Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.

Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial counts were detected in the cheeses ripened in plastic than in cheeses ripened in tulums. Differences in nitrogenous compounds and total free AA of the cheeses were not significant. Total concentrations of free AA in cheeses increased with age and Glu, Ala, Val, Leu, and Phe were the most abundant AA in the cheeses. Urea-PAGE of pH 4.6-insoluble fractions of the cheeses during ripening showed similar degradation patterns in all cheeses. Peptide profiles by reversed-phase HPLC of pH 4.6- and ethanol-soluble or ethanol-insoluble fractions of the cheeses revealed only minor differences in the concentrations of some peptides among the cheeses; however, age-related changes in peptide concentrations were significantly different among the cheeses. Cheeses were analyzed at 90 d of ripening for volatile compounds by solid-phase microextraction gas chromatography-mass spectrometry. One hundred volatile components were identified, including 11 acids, 16 esters, 12 methyl ketones, 7 aldehydes, 22 alcohols, 7 sulfur compounds, 6 terpenes, and 19 miscellaneous compounds. The main components were short-chain fatty acids, 2-butanone, diacetyl, and primary alcohols. Quantitative differences in several volatile compounds were evident among the cheeses. Cheeses ripened in tulums or plastic had similar aroma patterns, but the concentrations of some components were different.

Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.

AIMS: The study was undertaken to investigate the occurrence of glutamate dehydrogenase activity in different species of lactobacilli, and to determine, in a series of cheese-making trials, the effects of glutamate dehydrogenase-producing adjunct cultures on sensory attribute development during the maturation of cheddar cheese. METHODS AND RESULTS: The presence of dehydrogenase activity with glutamate as substrate was monitored in cell lysates of >100 strains from 30 different species of lactobacilli using a qualitative colorimetric plate screening assay. Activity was detectable in 25 of the 29 representative species obtained from culture collections and in 12 of the 13 non-starter species isolated from cheese. There were pronounced interspecies and strain differences in the occurrence, level and pyridine nucleotide specificity of the glutamate dehydrogenase activity detected. Among the non-starter lactobacilli the highest frequency of enzyme occurrence and activity was detected in the Lactobacillus plantarum isolates. The establishment of glutamate dehydrogenase-producing adjunct strains in the predominant population of lactobacilli in the cheese curd affected the formation of a number of volatile compounds in ripening cheddar cheese, while the presence of Lact. plantarum strains, in particular, was associated with an intensification and acceleration of aroma and flavour development during the maturation period. CONCLUSIONS: Glutamate dehydrogenase formation by lactobacilli is a strain-dependent metabolic attribute, and adjunct cultures expressing the activity that are able to proliferate during cheese ripening have a positive impact on the rate of development and the intensity of cheddar cheese aroma and flavour development. SIGNIFICANCE AND IMPACT OF THE STUDY: It has been demonstrated that some strains of glutamate dehydrogenase-producing lactobacilli have potential use as adjunct cultures to accelerate and intensify aroma and flavour formation during the manufacture of cheddar and, by analogy, other similar varieties of cheese. The importance of phenotypic discriminative monitoring of the dominant lactobacilli present during ripening to confirm adjunct establishment and population complexity was highlighted as was the requirement to establish the metabolic attributes of the non-starter population in uninoculated control cheeses in comparative trials.

An unusual fatty acid composition for a fresh-water mussel, Unio tumidus, from Bulgaria.

A combination of hplc in the silver ion mode and gc-ms of picolinyl ester derivatives was used to identify the fatty acids in a fresh-water mussel, Unio tumidus, from the Danube in Bulgaria. A number of novel fatty acids were found, including 14-methylpentadec-6-enoic and 17-methyloctadec-8-enoic acids. Eicos-7-enoic acid was a major component.

Analysis of seed oils containing cyclopentenyl fatty acids by combined chromatographic procedures.

The fatty acids of seed oils of the Flacourtiaceae, Hydnocarpus anthelmintica, Caloncoba echinata and Taraktogenus kurzii, have been examined by a combination of capillary gas chromatography, silver ion high performance liquid chromatography and gas chromatography-mass spectrometry. In addition to the common range of cyclopentenyl fatty acids found in such oils, 13-cyclopent-2-enyltridec-4-enoic acid was a major component of H. anthelmintica and was identified by mass spectrometry as its picolinyl ester and dimethyldisulphide adduct. It has not previously been found in nature. In the other seed oils, the isolated double bond in the corresponding fatty acid was in position 6, as expected. Similarly, cis-4-hexadecenoic acid and C16 and C18 cyclopentyl fatty acids were identified for the first time in H. anthelmintica. Iso- and anteiso-methylbranched fatty acids were present in trace amounts.

Mass spectra of the picolinyl esters of isomeric mono- and dienoic fatty acids.

The picolinyl ester derivatives of the complete series of isomeric octadecenoates, methylene-interrupted octadecadienoates, and of octadec-9-ynoate have been subjected to gas chromatography-mass spectrometry. A fused-silica capillary column, coated with a cross-linked methyl silicone, was used for the separation. Electron impact spectra were determined at 70 eV. Earlier observations with a limited series of model compounds were confirmed, and it was shown that the picolinyl ester derivatives were of almost universal value in the location of double bonds in such isomers. Difficulties of interpretation arose mainly when the double bonds were close to the carboxyl group.

A comparison of pyrrolidide and picolinyl ester derivatives for the identification of fatty acids in natural samples by gas chromatography-mass spectrometry.

The pyrrolidide and picolinyl ester derivatives of the fatty acids in two natural lipid samples rich in unsaturated fatty acids, pig testis lipids and cod liver oil were satisfactorily resolved on capillary columns of fused silica coated with stationary phases of varying polarity. The picolinyl esters, in particular, when subjected to gas chromatography-mass spectrometry on a column containing a cross-linked methyl silicone, gave distinctive mass spectra, which could be interpreted in terms of both the numbers and positions of the double bonds.

Plasma unesterified fatty acid and triacylglycerol concentration of the goat (Capra hircus) during pregnancy and lactation.

1. The concentrations of unesterified fatty acids and triacylglycerol were measured in plasma obtained from goats at various stages of pregnancy and lactation. 2. The plasma unesterified fatty acid concentration increased during the last third of pregnancy: highest concentrations were found at parturition and during early lactation. 3. The plasma triacylglycerol concentration showed a transient increase during mid-pregnancy: the concentration fell around parturition and no evidence for hypertriglyceridemia was found during late-pregnancy. 4. Results are compared with those of other studies of ruminant and non-ruminant species.