Relationship between volatile organic compounds and microorganisms isolated from raw sheep milk cheeses determined by sanger sequencing and gc-ims

HIGHLIGHTS

SUMMARY

The authors identified LAB isolated from artisanal raw sheep milk cheeses using Sanger sequencing and VOCs were detected by GC-IMS. In the study, the absence of fatty_acids in MRS broth prevents the occurrence of aldehydes in MRS LAB cultures separately, excluding benzaldehyde and 3-methylthiopropanal, whose fatty_acids are probably produced from peptone components. In the study, n-hexanol, pentan-1-ol and 3-methyl-1-butanol were detected in natural creamy cheeses and 2-butanol, 2-methyl-1-propanol, 2-heptanol and 1-butanol were detected in both cheeses. Specifically, various alcohols were . . .

 



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