Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment

Abstract

The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either added as starters and adjunct cultures or originate from the production and processing environments (nonstarter or NSLAB). After curd formation and pressing, starters reach high numbers, but their viability then decreases due to lactose depletion, salt addition, and low pH and temperature. Starter autolysis releases cellular contents, including nutrients and enzymes, into the cheese matrix. During ripening, NSLAB may attain cell densities up to 8 log cfu per g after 3 to 9 mo. Depending on the species and strain, their metabolic activity may contribute to defects or inconsistency in cheese quality and to the development of typical cheese flavor. The availability of gene and genome sequences has enabled targeted detection of specific cheese microbes and their gene expression over the ripening period. Integrated systems biology is needed to combine the multiple perspectives of post-genomics technologies to elucidate the metabolic interactions among microorganisms. Future research should delve into the variation in cell physiology within the microbial populations, because spatial distribution within the cheese matrix will lead to microenvironments that could affect localized interactions of starters and NSLAB. Microbial community modeling can contribute to improving the efficiency and reduce the cost of food processes such as cheese ripening.

Salt reduction in film‐ripened, semihard Edam cheese

“…As Edam cheese is mainly manufactured from pasteurised milk, nonstarter lactic acid bacteria (NSLAB) originating from the raw milk are of little significance. The interaction of starter lactic acid bacteria and NSLAB was reviewed by Blaya et al (), who emphasised that the main source of NSLAB in cheese is the raw milk.…”

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

“…cremoris, but undefined natural starters can also contain strains of Leuconostoc spp. for the ability to ferment citrate [165]. The thermophilic SLAB, including L. helveticus, Streptococcus thermophilus, and L. delbrueckii subsp.…”

Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese

“…the biochemical reactions occurring in cheese during ripening (1,2). Primary and secondary starters, nonstarter lactic acid bacteria (NSLAB) (3), adjunct/attenuated cultures (4)(5)(6)(7), and microbial populations coming from the milk and cheese manufacturing environment shape the cheese microbiota (8)(9)(10)(11). Biotic and abiotic drivers affect the establishment, assembly, and metabolism of the cheese microbiota, which is involved in the development of cheese sensory and nutritional features.…”

“…Biotic and abiotic drivers affect the establishment, assembly, and metabolism of the cheese microbiota, which is involved in the development of cheese sensory and nutritional features. Indeed, unbalanced microbiota and related metabolic activities may increase the risk of cheese off flavors and odors (9,(12)(13)(14). Deep investigation of the microbial interactions during cheese ripening allows the manufacture of cheeses with improved and consistent quality, reducing costs and improving appreciation by consumers (13,15).…”