Evaluation of <i>Pediococcus acidilactici</i><scp>AS185</scp> as an adjunct culture in probiotic cheddar cheese manufacture

Wang, Chao; Gao, Lei; Gao, Yansong; Yang, Ge; Zhao, Zijian; Zhao, Yongqiang; Wang, Jihui; Li, Shengyu

doi:10.1002/fsn3.3198

Food Science & Nutrition

2022

DOI: 10.1002/fsn3.3198

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Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture

Chao Wang

Lei Gao

Yansong Gao

et al.

Abstract: Probiotic foods offer health benefits based on live probiotic bacterial content that maintains probiotic viability throughout food production (initial inoculation, processing, and storage steps) and during the passage of the ingested organisms through the gastro-

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Cited by 3 publications

References 74 publications

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Comprehensive approaches for ensuring microbial safety in the dairy industry: Monitoring systems, inhibitory strategies and future prospects

Chowdhury,

Reem,

Rahman

et al. 2025

Food Control

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Comprehensive approaches for ensuring microbial safety in the dairy industry: Monitoring systems, inhibitory strategies and future prospects

Chowdhury,

Reem,

Rahman

et al. 2025

Food Control

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Tuning and modeling cheese flavor

Luo,

Akkermans,

Verheyen

et al. 2024

Comp Rev Food Sci Food Safe

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Flavor is a major sensory attribute affecting consumers’ preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese flavor profiles. A framework for tuning cheese flavor is proposed in this study, which depicts the full picture of flavor development and modulation, from manufacturing and ripening factors through the main biochemical pathways to flavor compounds and flavor notes. Taking semi‐hard and hard cheeses as examples, this review describes how cheese flavor profiles are affected by milk type and applied treatment, fat and salt content, microbiota composition and microbial interactions, ripening time, temperature, and environmental humidity, together with packaging method and material. Moreover, these factors are linked to flavor profiles through their effects on proteolysis, the further catabolism of amino acids, and lipolysis. Acids, alcohols, ketones, esters, aldehydes, lactones, and sulfur compounds are key volatiles, which elicit fruity, sweet, rancid, green, creamy, pungent, alcoholic, nutty, fatty, and sweaty flavor notes, contributing to the overall flavor profiles. Additionally, this review demonstrates how data‐driven modeling techniques can link these influencing factors to resulting flavor profiles. This is done by providing a comprehensive review on the (i) identification of key factors and flavor compounds, (ii) discrimination of cheeses, and (iii) prediction of flavor notes. Overall, this review provides knowledge tools for cheese flavor modulation and sheds light on using data‐driven modeling techniques to aid cheese flavor analysis and flavor prediction.

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The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese

Wang,

Kang,

Gao

et al. 2024

Foods

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As consumer demand for low-salt diets increases, the development of low-salt cheese has emerged as a prevailing trend. To gain a deeper insight into the effects of salt reduction on cheddar cheese, this study used cheddar cheese with a 2.0% salt concentration (full salt, FS) as the standard control, exploring the differences in quality and composition between cheddar cheese with a 1.5% salt concentration (reduced salt, RS) and a 1.0% salt concentration (half salt, HS). The results revealed that, while the RS group exhibited significant differences in texture compared to the FS group, their physicochemical composition and microbial communities were similar, resulting in a product with quality comparable to traditional cheese. In contrast, the HS group differed notably from the FS group in terms of its physicochemical composition, texture, and microbial communities. Shifts in the microbial community within the HS group promoted enhanced protein metabolism, producing a substantial increase in free amino acids and volatile flavor compounds. In summary, cheddar cheese with a 1.5% salt concentration is similar to traditional varieties in terms of quality, while the 1.0% salt variety displays a more complex composition, due to microbial community shifts facilitating protein metabolism.

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Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture

Abstract: Probiotic foods offer health benefits based on live probiotic bacterial content that maintains probiotic viability throughout food production (initial inoculation, processing, and storage steps) and during the passage of the ingested organisms through the gastro-

Cited by 3 publications

References 74 publications

Comprehensive approaches for ensuring microbial safety in the dairy industry: Monitoring systems, inhibitory strategies and future prospects

Comprehensive approaches for ensuring microbial safety in the dairy industry: Monitoring systems, inhibitory strategies and future prospects

Tuning and modeling cheese flavor

The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese

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