First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese.

@article{Boucher2013FirstMS,
  title={First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese.},
  author={Cl{\'e}mentine Le Boucher and Fr{\'e}d{\'e}rique Courant and Sophie Jeanson and Sylvain Ch{\'e}reau and M-B Maillard and A-L Royer and Anne Thierry and Gaud Dervilly-Pinel and Bruno J Le Bizec and Sylvie Lortal},
  journal={Food chemistry},
  year={2013},
  volume={141 2},
  pages={1032-40}
}
Metabolic fingerprinting is an untargeted approach which has not yet been undertaken to investigate cheese. This study is a proof of concept, concerning the ability of mass spectrometry (MS) metabolic fingerprinting to investigate modifications induced by bacterial metabolism in cheese over time. An ultrafiltrated milk concentrate was used to manufacture model cheeses inoculated with Lactococcus lactis LD61. Metabolic fingerprints were acquired after 0, 8 and 48h from two different fractions of… CONTINUE READING