Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

Abstract

The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic lactobacilli isolated from cheese was studied. Miniature soft cheeses (200 g) were produced with or without the inclusion of a culture of Lactobacillus plantarum I91 or Lactobacillus casei I90 in the starter composed of Streptococcus thermophilus. During ripening, cheeses containing the added lactobacilli showed an increased content of total free amino acids, but this increase was only significant in cheeses with Lb. plantarum I91. In addition, free amino acid profiles were modified by selective increases of some amino acids, such as Asp, Ser, Arg, Leu, and Phe. Cheeses inoculated with Lb. plantarum I91 or Lb. casei I90 were also characterized by a significantly higher concentration of diacetyl, a key flavor compound, and an increased content of acetoin. Results suggest an increase in the catabolism of either citrate or aspartate, with the production of the derived aroma compounds. Overall, aspartate content increased in both lactobacilli-added cheeses, whereas citrate was more or less constant, suggesting that aspartate could be the source of increased diacetyl and acetoin. A triangle aroma test showed that the addition of the lactobacilli strains significantly changed the sensory attributes of cheeses. At least 11 of 12 panelists commented that the aroma of cheeses with adjuncts was more buttery than that of control cheeses, which is desirable in most soft cheeses. Both Lb. plantarum I91 and Lb. casei I90 performed well as adjunct cultures by influencing cheese aroma development and cheese proteolysis.

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

“…In this sense, the contribution of L. plantarum and L. casei to the build‐up of FAAs content in soft cheeses has been recently shown (Milesi et al . , ). Alternatively, this behaviour could be explained by a reduced viability and enzymatic activity of the presumptive mesophilic lactococci in the commercial starter (Table ).…”

The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

“…Galotyri cheeses containing probiotic lactobacilli were characterized by higher levels of acetoin and diacetyl (P<0.05) compared to control cheese E. Relative abundance of diacetyl was detected in cheeses C and D. According to Burns et al [36], Milesi et al [37,38] and Peralta et al [39] high levels of acetoin and diacetyl were detected in cheeses inoculated with L. paracasei and/or L rhamnosus. However, variability in the production of the volatiles compounds is noted which can be attributed to the type of strain used, the physicochemical factors and the fermentation or storage conditions.…”

Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese

“…The heterofermentative species of Lactobacillus can play an important role during the ripening of artisanal cheeses. They can contribute to the flavor and texture of the cheese (Milesi, Wolf, Bergamini, & Hynes, 2010), besides being health promoters, with probiotic features (Caggia, De Angelis, Pitino, Pino, & Randazzo, 2015).…”