Interactions between non-starter microorganisms during cheese manufacture and repening

Martley, Frank G.; Crow, Vaughan L.

doi:10.1016/0958-6946(93)90027-w

Cited by 166 publications

(105 citation statements)

References 19 publications

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“…Compared with IL416, the presumed lysis of the AM2 strain did not improve growth of Lactobacillus strains. Thomas [33] demonstrated that lactobacilli are able to grow on lactococcal cell homogenate, so it is generally supposed that lytic starters improve lactobacilli development in cheese [6,21]. We did not observe such an improvement for lactobacilli adjunct in our experiment.…”

Section: Discussioncontrasting

confidence: 49%

“…Furthermore, experimental Cheddar cheese containing a complex adjunct culture of mesophilic lactobacilli developed a stronger flavour than the control [24], and experimental cheeses also had a higher score for flavour intensity than controls [34,35]. It has been suggested that lactobacilli adjunct cultures may indirectly improve cheese flavour by limiting growth of adventitious and potentially prejudicial NSLAB [21]. However, other studies suggest that lactobacilli are not needed to obtain a good quality Gouda cheese [14] and may even be detrimental to the flavour quality of Cheddar cheeses [37].…”

Section: Introductionmentioning

confidence: 99%

“…NSLAB probably contaminate cheese milk after pasteurisation [21]. However, very small percentages of NSLAB may also survive pasteurisation [36] and be the source of secondary flora in "aseptic" cheeses.…”

Section: Introductionmentioning

confidence: 99%

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Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Hynes

Bach

Lamberet

et al. 2003

Lait

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-Washed-curd cheeses manufactured with either Lactococcus lactis subsp. lactis IL416 or Lactococcus lactis subsp. cremoris AM2 were used to test the role of six Lactobacillus strains from the CNRZ collection as adjunct cultures. Proteolysis and volatile profile determinations were performed on all cheeses after 28 days of ripening; a trained panel assessed sensory characteristics. We observed that overall, the lactococcal starter strains had a major influence on cheese taste and texture. Control cheeses manufactured with the strain IL416 were mild. Lactobacilli adjunct addition to cheeses manufactured with the strain IL416 had a strong effect on their flavour attributes. In contrast, control cheeses manufactured with the strain AM2 had greater flavour intensities and were saltier and more acidic. These cheeses were more affected in their texture profile and overall flavour intensity, and to a lesser extent in their flavour profile by lactobacilli addition. In summary, while the major cheese characteristics are determined by the starter strain used, addition of lactobacilli adjuncts L. plantarum 1572, L. plantarum 1310 and L. casei 1227 can affect flavour and texture of washed-curd cheese products.Lactobacilli adjunct culture / starter / proteolysis / volatile compound / sensory property Résumé -Contribution du levain et d'une culture secondaire de lactobacilles à la protéolyse, au profil des composés volatils et aux caractéristiques sensorielles de fromages à pâte pressée. Des fromages à pâte pressée ont été fabriqués avec soit Lactococcus lactis subsp. lactis IL416, soit Lactococcus lactis subsp. cremoris AM2 pour tester le rôle de six souches de lactobacilles de la collection CNRZ en tant que culture secondaire. La protéolyse et le profil des composés volatils ont été déterminés sur tous les fromages après 28 jours d'affinage et un jury entraîné a établi leur profil sensoriel. Nous observons avant tout une influence majeure de la souche de levain lactocoque sur le goût et la texture des fromages. Les fromages témoins fabriqués avec la souche IL416 sont neutres et l'ajout d'une culture secondaire de lactobacilles a un fort impact sur les attributs de flaveur de ces fromages. Au contraire, les fromages témoins fabriqués avec la souche AM2 possèdent une plus forte intensité de flaveur, ils sont plus salés et plus acides. La texture et l'intensité globale de flaveur et, dans une moindre mesure, le profil de flaveur de ces fromages sont aussi davantage affectés par

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Section: Discussioncontrasting

confidence: 49%

Section: Introductionmentioning

confidence: 99%

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Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Hynes

Bach

Lamberet

et al. 2003

Lait

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“…Raw mixed cultures favouring late fermentation contain L. helveticus, suggesting that the high proteolytic activity of this bacterium produces nitrogenous compounds which accelerate the growth rate of PAB at the beginning of ripening [14,19,20]. It has also been observed that the addition of facultatively heterofermentative lactobacilli (FHL) to the milk reduces the risk of secondary fermentation [23] and growth of PAB [15,17]. These observations indicate that sorne lactic acid bacteria may have a specifie influence on the growth of PAB.…”

Section: Introductionmentioning

confidence: 99%

Interactions between propionic acid bacteria and thermophilic lactic acid bacteria

Baer

Ryba

1999

Lait

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-The growth of propionic acid bacteria was directly dependent on the concentration of free amino acids in cheese, regardless of the strains of lactobacilli contained in the raw mixed cultures, suggesting that the growth of these bacteria was mainly dependent on the proteolytic activity of lactic acid bacteria. The stimulating effect of S. thermophilus was poor probably because this species produces only low amounts of amino acids in milk or cheese. Lactobacilli, which undergo cell Iysis shortly after cheese manufacture, produce large amounts of amino acids. Facultatively heterofermentative lactobacilli were shown to reduce the risk of secondary fermentation in Emmental cheese. This interaction was not due to their production of diacetyl, formate or acetate. Propionibacteria able to grow at 14 "C have a greater tendency to induce secondary fermentation compared to those unable to grow at this temperature. © InralElsevier, Paris.propionic acid bacteria / lactic acid bacteria / facultatively heterofermentative Iactobacilli / interaction / secondary fermentation Résumé -Interaction entre les bactéries propioniques et les bactéries lactiques thermophiles. L'étude présentée a porté sur l'interaction entre les bactéries propioniques (BP) et 23 levains lactiques, 30 de leurs souches isolées, 36 souches isolées de produits laitiers fabriqués hors de la Suisse, une culture de S. thermophilus ainsi que la flore naturelle de deux laits de mélange. La croissance des bactéries lactiques a été réalisée dans des expériences de simulation de fabrication fromagère dans du lait UHT, dont le pH a été maintenu au niveau de celui du fromage par l'ajout de carbonate de calcium. Les lactosérums obtenus ont été utilisés comme source d'azote pour la croissance des BP. Les résul-tats ont montré que l'intensité de la croissance des BP variait en fonction du lactosérum utilisé. Toutefois, les différences observées ne dépendaient pas spécifiquement de la souche des bactéries lactiques, mais uniquement de la concentration en acides aminés. Les différences entre les intensités de croissance ont pu être supprimées en uniformisant la concentration des acides aminés ajoutés, ce qui suggère que la croissance des BP dépend essentiellement de l'activité protéolytique des bactéries lactiques. L'effet stimulant de S. thermophilus sur la croissance des BP a été peu prononcé à cause de la faible concentration des acides aminés libérés. Par contre, les lactobacilles, dont la lyse cellulaire apparaît rapidement après la fabrication du fromage, produisent de grandes quantités d'acides aminés qui stimulent la croissance des BP. Il a été démontré que l'addition de lactobacilles hétérofermentaires Oral communication at the 2nd Symposium on Propionibacteria, Cork, Ireland, June 25-27, 1998.

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“…It is again reported that, lactic acid bacteria (LAB) enhance cheese flavor and diversity [3]. These LAB are characterized by a succession of largely undefined microbial communities on their surface and have a strong impact on the appearance, odor, flavor and texture development of respective products [4].…”

Section: Introductionmentioning

confidence: 99%

Profile of resident microbes causing spoilage in “olewonyo”, a locally produced non-alcoholic beverage in Kumasi, Ghana

Addo¹,

Andoh²,

Obiri‐Danso³

2016

International Advanced Research Journal in Science, Engineering

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Samples of olewonyo from two different localities together with a laboratory produced sample were analyzed for microbial changes, pH, titrable acidity and salt tolerance. High total viable counts (TVC) of 9.99 log cfu/ml, 9.23 log cfu/ml and 5.00 log cfu/ml were observed in the Aboabo, Anloga and Lab-simulated samples respectively at room temperature at day 3 (72hours). There was no significant differences in microbial load among the various samples among TVCs, lactic acid bacteria (LAB), lactic-acid cocci, and yeasts and moulds counts as the storage time increases (p<0.001). The pH of samples from Aboabo and Anloga showed a rapid decline from 6.55 and 6.60 to 4.55 and 4.30 respectively within 24-hour of storage. The changes in the Lab-produced sample however, showed a gradual decrease from 6.55 to 4.80 for the entire period of storage. There was no significant increase in titrable acidity of the laboratory sample (p<0.02) compared to the traditional samples. Of the 15 LAB isolates from the three sites, 40% were Lactobacillus fermentatum, 26.6% Lactobacillus plantarum, 20% Lactobacillus acidophilus and 13.4% Lactobacillus brevis. In the API gallaries, the dominant species were able to ferment ribose, galactose, D-glucose, D-fructose and mannitol. The present study shows that Leuconostoc mesenteroides, Lactobacillus plantarum, L. acidophilus, L. brevis, L. fermentatum, Corynebacterium, Saccharomyces cerevisiae, Aspergillus flavus and A. parasiticus may be involved or associated in the spoilage of olewonyo.

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Interactions between non-starter microorganisms during cheese manufacture and repening

Cited by 166 publications

References 19 publications

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

Interactions between propionic acid bacteria and thermophilic lactic acid bacteria

Profile of resident microbes causing spoilage in “olewonyo”, a locally produced non-alcoholic beverage in Kumasi, Ghana

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