Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

Abstract

Lactobacilli have been used as adjunct cultures in the manufacture of different cheeses with the objective of accelerating ripening and/or improving cheese quality, but no studies have been conducted with strains from non-dairy origins. A miniature cheddar-type cheese model was used to screen ten dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains for their performances as adjuncts in cheese manufacture. All strains were able to grow and survive in the cheese environment and produced only minor, although statistically significant, changes in gross cheese composition. Adjuncts affected secondary proteolysis causing differences in the levels of free amino groups, total free amino acids and reversed-phase HPLC (RP-HPLC) profiles of pH 4.6-soluble extract. Three strains were selected on the basis of differences in proteolysis pattern and used in a pilot-plant production of cheddar cheese, which was ripened for 180 days. The results confirmed that use of L. plantarum adjuncts significantly affected secondary proteolysis as measured by free amino acid production with minor impact on gross composition and primary starter performance, but the impact on RP- HPLC profiles of pH 4.6-soluble extracts was not statistically significant. The use of a strain originally isolated from olive brine fermentation, L. plantarum P1.5, resulted in significantly improved preference scores over the control

Effect of adjuncts on microbiological and chemical properties of Scamorza cheese

“…Lower pH is frequently observed in cheese produced with NSLAB adjuncts (Ong et al, 2006(Ong et al, , 2007Ciocia et al, 2013), usually due to the production of acetic acid by NSLAB (Ong et al, 2006(Ong et al, , 2007. However, this was clearly not the case in our study, because acetic acid was not detected.…”

“…Although significant proteolysis is only found in ripened pasta filata cheeses, such as Provolone and Caciocavallo (De Angelis and Gobbetti, 2011), proteolysis is also important in short-ripened varieties, including low-moisture Mozzarella cheese, in which it affects the functional properties of the cheese because of its effect on functional properties. Although adjuncts rarely contribute to primary proteolysis in cheese (Di Cagno et al, 2006;Ciocia et al, 2013), differences were found in the urea-PAGE profiles of Caciocavallo Pugliese cheese produced with or without adjunct cultures at 30 d (Di Cagno et al, 2012). However, it was not clear if the differences were due to direct or indirect effects.…”

Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations

“…In this paper, the technological exploitation of Lps S3T60C, Lp S11T3E and Lp S2T10D as adjunct cultures did not significantly affect the SLAB growth compared to the control ( Fig. 2A), and this result has also recently been observed in Cheddar cheese supplemented with L. plantarum and L. pentosus of plant origin (Ciocia, McSweeney, Piraino, & Parente, 2013). As expected, the effect of adjunct cultures had an impact on the lactobacillus dynamics during the first month of ripening (Fig.…”

“…2B, reached a final viable count of more than 10 7 CFU per gram, which can be considered satisfactory for a potential probiotic in cheeses (Karimi, Mortazavian, & Da Cruz, 2011). To the best of the authors' knowledge, although L. plantarum strains have been used successfully as adjunct cultures in other semi-hard and semi-ripened cheeses (Milesi, McSweeney, & Hynes, 2008;Milesi, Vinderola, Sabbag, Meinardi, & Hynes, 2009;Minervini et al, 2012;Ortigosa, Arizcun, Torre, & Izco, 2005;Songisepp et al, 2012), few studies have been carried out concerning the possible use of L. pentosus strains as adjunct cultures in dairy products, especially those isolated from fermented vegetables (Ciocia et al, 2013;Marroki & Bousmaha-Marroki, 2014). Another fundamental feature that a probiotic added to a food matrix has to possess is the capability of overcoming the conditions found in the digestive tract and of reaching the intestine in adequate amounts.…”

Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium

“…In this study, we cultivated L. plantarum C17 (selected because of its stress tolerance, functional properties, and ability to shift towards aerobic/respiratory metabolism; Parente et al 2010;Ciocia et al 2013;Zotta et al 2013a;Guidone et al 2013; and its oxidative-tolerant mutant C17-m58 (Zotta et al 2013b) in a modified chemically defined medium (mCDM, Teusink et al 2005), under anaerobic and respiratory conditions in order to verify the shifts that occur in metabolic pathways and the functionality of the main enzymes (pyruvate oxidase, NADH oxidase and peroxidase, and catalase) involved in aerobic growth and ROS (reactive oxygen species) degradation. To our knowledge, this is the first reported analysis of the stress response of L. plantarum grown in a chemically defined medium.…”