Les activités biochimiques des Penicillium utilisés en fromagerie
Open accessAbstract
Le P. camemberti et le P. roquejorti constituent respectivement la moisissure superficielle dominante des fromages de type camembert et la moisissure interne des fromages à pâte persillée.Ces deux espèces appartiennent à la section des asymmetrica qui comporte cinq sous-sections dont les lanata (P.camemberti) et les velutina (P.roque-[orti).Toutes les souches ne possèdent pas les mêmes caractéristiques et diverses formes peuvent être reconnues parmi les souches de chacune des deux espèces.Les comportements physiologiques de P. camemberti et de P. roquejorti sont assez différents; la vitesse de croissance du premier est faible, celle du deuxième est plus rapide.La sensibilité au sel du P. camemberti est très faible, le P. roqueforti est stimulé par des faibles teneurs en sel.La capacité des deux espèces à consommer l'acide lactique et les lactates aboutit à la désacidification des pâtes fromagères et entraîne des répercussions majeures en fromagerie.P. camemberti P. roquejorti and P. camemberti, just like molds from other species pro duce ketones from short and medium chain saturated fatty acids via the ,B-oxydation pathway.Methylketones represent the major fraction of volatile components in cheese and play an important role for the organoleptical qualities, particularly for blue veined cheese.
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The action of a thiolase yields a β-ketoacid that is rapidly decarboxylated by a β-keto-acyl-decarboxylase to give a methyl ketone with one less carbon than the initial FA.
“The action of a thiolase yields a i3-ketoacid that is rapidly decarboxylated by a i3-keto-acyl-decarboxylase to give a methyl ketone with one less carbon than the initial FA (1,23,75,117).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [23]
Section B, “La formation de méthylcétones à partir des acides gras” (page not provided), describes β-ketoacyl-decarboxylase activity and says the resulting ketones have one fewer carbon than the original fatty acid. It identifies the preceding activity as a thiohydrolase, not a thiolase, and does not state that decarboxylation is rapid. (LLM, conf=0.85)
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- Authors
- CERNING, J., GRIPON, J. C., LAMBERET, G., & LENOIR, J.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1987
- Volume
- 67
- Issue
- 1
- Pages
- 3-39
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W1986627301
- Semantic Scholar
- cf4e464d6091cbd5bc4ccbe66303d9be330c0420
- Cited by
- 67
- References
- 22
- Citations by year
- 2025: 5 · 2024: 4 · 2023: 2 · 2020: 2 · 2018: 2 · 2017: 4 · 2016: 4 · 2015: 1 · 2014: 1 · 2013: 1 · 2012: 1
- FWCI
- 1.11
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- Penicillium camemberti, Penicillium roqueforti, cheese ripening, cheese molds, Camembert cheese, blue cheese, lactate utilization, salt sensitivity, fatty acid beta-oxidation, methyl ketones, volatile compounds, fungal growth rate
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