Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry

Abstract

Several previous reviews have described different ways to enhance the flavor and texture of cheese, including use of live cells and nonviable attenuated cells as adjunct cultures. However, comparisons between viable and nonviable cultures were never discussed in these reviews. In addition, recent publications on adjunct cultures have not been covered in previous reviews. This article will survey the more recent work on adjunct cultures--with particular attention to whether the adjuncts contained viable or nonviable cells--and propose areas where additional research is needed.

Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation

“…These bacteria converted the lactose to lactic acid and also induced the proteolysis and lipolysis, which contributed to the improvement of flavour and aroma of the final product. Moisture, protein, fat content and pH of the cheese were about 38%, 25%, 32% and 5.5, respectively (EL SODA et al, 2000;FURTADO, 2005). In the present work, the Test dulce de leche presented final moisture 65.7%, sugar 13.73% (8.20% sucrose and 5.53% lactose), 9.67% protein, 9.30% fat and pH 6.50 (Table 1), while the counting of lactic acid bacteria after 3 months of storage was log10 6.08cfu g -1 (Figure 2).…”

Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceitação sensorial de queijo prato light

“…[10]. Nos queijos fabricados com CAD, a atividade do sistema proteolítico da cultura adjunta utilizada (Lactobacillus helveticus) provavelmente contribuiu para uma proteólise secundária mais pronunciada do que a dos queijos controle [8].…”

“…As aminopeptidases associadas a culturas adjuntas, em especial o Lactobacillus helveticus, são responsáveis pela redução do sabor amargo e pelo aumento da concentração de peptídeos de sabor desejável e precursores de sabor e aroma [6,7,8]. Entretanto, embora a cultura adjunta tenha provocado melhorias no aroma, os provadores não perceberam diferenças no sabor dos queijos aos 40 dias de maturação.…”

Effect of Using Attenuated Lactic Starter Cultures on Lipolysis and Proteolysis in Low Fat Kasar Cheese

“…One of the methods for acceleration the ripening is the use of attenuated cultures. Attenuated cultures are the strains of microorganisms added to milk for the purpose of increasing the sensorial attributes and improving the textural properties of cheese (El-Soda et al 2000a). In the preparation of attenuated cultures, physical methods such as heating, freezing, freeze drying, treating with lisozyme or an organic solvent are used and by these ways the number and the ability of acid production of the live cells are decreased (El-Soda et al 2000a, Banks 2004.…”

“…Attenuated cultures are the strains of microorganisms added to milk for the purpose of increasing the sensorial attributes and improving the textural properties of cheese (El-Soda et al 2000a). In the preparation of attenuated cultures, physical methods such as heating, freezing, freeze drying, treating with lisozyme or an organic solvent are used and by these ways the number and the ability of acid production of the live cells are decreased (El-Soda et al 2000a, Banks 2004. Among these applications, with the freeze-shocking proteolytic and peptidolytic activities are sufficiently retained for providing the desirable development of body and aroma, since the proteinase, peptidase and esterase enzymes are slightly inactivated instead of 96-98% death rate in live cells (Bartels et al 1987, Madkor et al 1998, El-Soda et al 2000b.…”