Role of arginine in the development of secondary microflora in Swiss-type cheese

Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

“…Contents in free Arg and its derivatives (Orn and Cit) were much higher in the juice of the cheese A than in the juice of the cheese B. Such data suggested as proposed by Curtin and McSweeney [17] that there was a different development of secondary microflora in A and B cheeses, which was not the propionic flora as shown by Laht et al [41] and by our own results (Tab. IV).…”

Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese

“…3). Compared to batch cultures, the effect of glycerol on specific growth rate of L. paracasei E1H3 in the auxo-accelerostat culture (Laht, Kask, Elias, Adamberg, & Paalme, 2002) was not as pronounced, which may be explained by adaptation of this strain during gradual decrease of a w .…”

Growth and survival of cheese ripening bacteria on milk fat globule membrane isolated from bovine milk and its monosaccharides

“…This indicates that the NSLAB are able to utilize other energy sources present in the cheese (Beresford & Williams, 2004). The energy sources utilized by NSLAB have been widely discussed (Fox, McSweeney, & Lynch, 1998;Laht, Kask, Elias, Adamberg, & Paalme, 2002;Palles, Beresford, Condon, & Cogan, 1998;Thomas, 1987) but the issue is still unresolved. It is however most probable that the residual lactose of the fresh cheese curd is an important energy source during the initial stages in the establishment of the NSLAB flora (Williams, Withers, & Banks, 2000).…”