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Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts.
Techer, Clarisse; Jan, Sophie; Thierry, Anne; Maillard, Marie-Bernadette; Grosset, Noël; Galet, Olivier; Breton, Valérie; Gautier, Michel; Baron, Florence.
Afiliación
  • Techer C; Mixscience, 2 Avenue de Ker Lann, 35712, Bruz, France. Electronic address: clarisse.techer@mixscience.eu.
  • Jan S; UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France.
  • Thierry A; UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France.
  • Maillard MB; UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France.
  • Grosset N; UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France.
  • Galet O; Ovoteam, 13 Rue Porte de Chammay, 53300, Ambrières-les-Vallées, France.
  • Breton V; Ovoteam, 13 Rue Porte de Chammay, 53300, Ambrières-les-Vallées, France.
  • Gautier M; UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France.
  • Baron F; UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France.
Food Microbiol ; 86: 103317, 2020 Apr.
Article en En | MEDLINE | ID: mdl-31703862
The famous French dessert "ile flottante" consists of a sweet egg white foam floating on a vanilla custard cream, which contains highly nutritive raw materials, including milk, sugar and egg. Spoilage issues are therefore a key concern for the manufacturers. This study explored the bacterial diversity of 64 spoiled custard cream desserts manufactured by 2 French companies. B. cereus group bacteria, coagulase negative Staphylococcus, Enterococcus and Leuconostoc spp. were isolated from spoiled products. Thirty-one bacterial isolates representative of the main spoilage species were tested for their spoilage abilities. Significant growth and pH decrease were observed regardless of species. While off-odours were detected with B. cereus group and staphylococci, yoghurt odours were detected with Enterococcus spp. and Leuconostoc spp. B. cereus group bacteria produced various esters and several compounds derived from amino acid and sugar metabolism. Most Staphylococci produced phenolic compounds. Enterococcus spp. and Leuconostoc spp. isolates produced high levels of compounds derived from sugar metabolism. Each type of spoilage bacteria was associated with a specific volatile profile and lactic acid was identified as a potential marker of spoilage of custard cream-based desserts. These findings provide valuable information for manufacturers to improve food spoilage detection and prevention of chilled desserts made with milk and egg.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Leche / Clara de Huevo / Microbiología de Alimentos Tipo de estudio: Diagnostic_studies / Prognostic_studies / Risk_factors_studies Límite: Animals / Humans Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Leche / Clara de Huevo / Microbiología de Alimentos Tipo de estudio: Diagnostic_studies / Prognostic_studies / Risk_factors_studies Límite: Animals / Humans Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido