Volatilome of brine-related microorganisms in a curd-based medium

The possible contribution of brine-derived microflora to the sensory attributes cheese is still a rather unexplored field. In this study, 365 bacteria and 105 yeast strains isolated from 11 brines were qualitatively tested for proteolytic lipolytic activities, positive identified by sequencing. Among bacteria, Staphylococcus equorum was most frequent, followed Macrococcus caseolyticus Corynebacterium flavescens. As yeasts, Debaryomyces hansenii, Clavispora lusitaniae, Torulaspora delbrueckii frequently identified. 38% 59% yeasts showed at least one metabolic activities tested, with activity being widespread (81% 95% yeasts). Fifteen 10 inoculated in curd-based medium assessed HS-SPME-GC-MS determine their volatilome. After 30-d incubation 12°C, viability increase about 2 log cfu/mL, suggesting good adaptability environment. Twenty-six compounds detected headspace, carbonyl alcohols major contributors volatile profile medium. Multivariate analysis carried out elucidate overall differences volatiles produced selected strains. PCA hierarchical clustering demonstrated that brine-related microorganisms separated into 3 different groups, ability produce compounds. Some have shown an interesting aromatic potential possibly contribute properties cheese.