Developments in cheese microbiology in New Zealand—Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour

Coolbear, Tim; Crow, Vaughan L.; Harnett, James; Harvey, Stephanie; Holland, Ross; Martley, Frank G.

doi:10.1016/j.idairyj.2008.03.010

Cited by 24 publications

(10 citation statements)

References 46 publications

(54 reference statements)

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“…The simulation results indicated that for all four scenarios of the three component processes (SLAB decay, limiting nutrient diffusion and NSLAB population growth) it is the decay rate of the SLAB culture that is the main determining factor for the population growth of NSLAB. Considering that the development of typical cheese flavour in Cheddar is correlated with the development of NSLAB (Coolbear et al, 2008), then the model presented here suggests that the supply of small-molecule nutrients (provided by lysed SLAB cells) to the NSLAB, rather than their rate of diffusion in the cheese matrix that is the predominant parameter for NSLAB growth. The model predicts that within the realistic small molecule nutrient diffusivity ranges of 0.02 to 0.20 mm 2 h -1 the rate of NSLAB growth is sufficiently high to keep the limited SLAB carbohydrate sources concentration close to zero in the cheese matrix even at the suboptimal conditions (9-10 °C, pH 4-5) of cheese ripening.…”

Section: Discussionmentioning

confidence: 89%

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

Czárán

Rattray

Møller

et al. 2018

International Dairy Journal

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Section: Discussionmentioning

confidence: 89%

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

Czárán

Rattray

Møller

et al. 2018

International Dairy Journal

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“…Also, the use of lipolysed oil and probiotic starter increased the formation of TFAA in Ras cheese but these increases were not significant. The nonstarter bacteria play a significant role in the ripening of cheeses (Coolbear et al. 2008).…”

Section: Resultsmentioning

confidence: 99%

“…2008). The initially small population of adventitious nonstarter lactic acid bacteria (NSLAB) ultimately becomes the dominant bacterial population in the maturing cheese (Coolbear et al. 2008).…”

Section: Resultsmentioning

confidence: 99%

Preparation and properties of probiotic cheese high in conjugated linoleic acid content

El-Salam¹,

Hippen²,

Assem³

et al. 2010

Int J of Dairy Tech

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The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. The cheeses were assessed for composition, proteolysis, fatty acids and fat stability, and microbiology during 3 months of ripening. The cheese made with Lb. casei and Lb. acidophilus retained high counts of the probiotic strains (∼log 8) throughout storage. Ripening changes followed the normal pattern of this type of cheese during ripening. Ras cheese made with Lb. casei and Lb. acidophilus contained the highest CLA content (0.84% after 3 months) as compared to control and cheese fat had acceptable oxidative stability.

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“…Lactic acid bacteria (LAB) constitute the cornerstone of food fermentation processes, and have been traditionally applied to develop a wide range of fermented food products owing to their significant contributions towards flavour, aroma and texture (Coolbear et al, 2008;Leroy & De Vuyst, 2004). In recent times, LAB have also emerged as safe candidates for food safety applications and pathogen mitigation as several studies have demonstrated the inherent ability of LAB strains to produce antimicrobial peptides such as bacteriocins, which are known to act against bacterial pathogens (Cotter et al, 2005(Cotter et al, , 2013Drider et al, 2006;Jagannath et al, 2001;Jones et al, 2008;O'Connor et al, 2015;Singh & Ramesh, 2008;Singh et al, 2012a).…”

Section: Introductionmentioning

confidence: 99%

Bacteriocin-producing strains of Lactobacillus plantarum inhibit adhesion of Staphylococcus aureus to extracellular matrix: quantitative insight and implications in antibacterial therapy

Mukherjee

Ramesh

2015

Journal of Medical Microbiology

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In the present study, the adhesion of bacteriocin-producing probiotic strains of Lactobacillus plantarum onto extracellular matrix (ECM) proteins such as collagen and mucin and their potential to prevent pathogen invasion onto the ECM was ascertained. Fluorescence-based in vitro assays indicated that L. plantarum strains CRA21, CRA38 and CRA52 displayed considerable adhesion to ECM molecules, which was comparable to the probiotic Lactobacillus rhamnosus GG. Flow cytometry-based quantitative assessment of the adhesion potential suggested that L. plantarum CRA21 exhibited superior adhesion onto the ECM as compared with other lactic acid bacteria strains. Furthermore, fluorescence-based assays suggested that the highest inhibition of Staphylococcus aureus adhesion onto collagen and mucin by bacteriocin-producing L. plantarum strains was observed in the exclusion mode as compared with the competition and displacement modes. This observation was supported by the higher binding affinity (k d ) for the ECM exhibited by the L. plantarum strains as compared with S. aureus. Interestingly, a crude plantaricin A extract from food isolates of L. plantarum displayed potent antibacterial activity on ECM-adhered S. aureus cells. It is envisaged that the L. plantarum isolates displaying bacteriocinogenic and ECM-adhering traits can perhaps be explored to develop safe antibacterial therapeutic agents.

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Developments in cheese microbiology in New Zealand—Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour

Cited by 24 publications

References 46 publications

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

Preparation and properties of probiotic cheese high in conjugated linoleic acid content

Bacteriocin-producing strains of Lactobacillus plantarum inhibit adhesion of Staphylococcus aureus to extracellular matrix: quantitative insight and implications in antibacterial therapy

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