The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

Eric Dugat-Bony (1) , Anne-Sophie Sarthou (1) , Marie-Claire Perello (2) , Gilles de Revel (2) , Pascal Bonnarme (1) , Sandra Hélinck (1)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires
2 OENO - Unité de Recherche Oenologie [Villenave d'Ornon]

Many health authorities have targeted salt reduction in food products as a means to reduce dietary sodium intake due to the harmful effects associated with its excessive consumption. In the present work, we evaluated the effect of reducing sodium chloride (NaCl) content on the microbiological and biochemical characteristics of an experimental surface-ripened cheese. A control cheese (1.8% NaCl) and a cheese with a reduced NaCl content (1.3% NaCl) were sampled weekly over a period of 27d. Reducing NaCl content induced microbial perturbations such as the lesser development of the yeast Debaryomyces hansenii and the greater development of the gram-negative bacterium Hafnia alvei. This was accompanied by changes in proteolytic kinetics and in profiles of volatile aroma compounds and biogenic amine production. Finally, the development of the spoilage microorganism Pseudomonas fragi was significantly higher in the cheese with a reduced salt content.

Mots clés: aroma compound; biogenic amine; cheese microflora; salt reduction; comparative analysis; sodium chloride; human feeding; kinetics

Mots clés: réduction de sel dans l'aliment; fromage; pseudomonas fragi; analyse comparative; chlorure de sodium; composé volatil; amine biogène; teneur en sel; alimentation humaine; activité microbiologique; activité biochimique; cinétique; pcr; extraction adn

Domaines: Sciences du Vivant [q-bio]

Eric Dugat-Bony, Anne-Sophie Sarthou, Marie-Claire Perello, Gilles de Revel, Pascal Bonnarme, et al.. The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese. Journal of Dairy Science, 2016, 99 (4), pp.2502-2511. ⟨10.3168/jds.2015-10502⟩. ⟨hal-01532552⟩