Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

ABSTRACT Microbial enzymes within adjunct cultures are important for cheese ripening. Here, survival and proteolytic function of adjunct cultures of Lactobacillus plantarum strains MU12 and S6-4 on Cheddar cheese ripening were studied. Cheeses were ripened at 4°C, and samples were collected for analysis after 1, 30, 60, and 90 days. Lactococci numbers decreased by 2 to 3 log versus control, except in a few samples exhibiting significantly elevated numbers. Lactobacilli mainly originated from adjunct cultures, with lactobacilli numbers in adjunct-treated cheese significantly exceeding control numbers after day 30. Postripening, no significant differences were observed in composition (fat, protein, and moisture) and texture among cheeses, although observed significant differences in small nitrogen-containing compound levels (water-soluble nitrogen, trichloroacetic acid–soluble nitrogen, and phosphotungstic acid–soluble nitrogen) reflected proteolytic differences during ripening. Hydrolyzed protein, free amino acids, and volatile levels were consistently higher in adjunct-treated versus control cheeses and affected flavor. Cheddar cheeses may serve to effectively deliver beneficial organisms possessing proteolytic function. HIGHLIGHTS

Download Full-text

Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(04)73312-3 ◽

2004 ◽

Vol 87 (6) ◽

pp. 1585-1594 ◽

Cited By ~ 39

Author(s):

L. Sallami ◽

E.E. Kheadr ◽

I. Fliss ◽

J.C. Vuillemard

Keyword(s):

Cheddar Cheese ◽

Textural Properties ◽

Adjunct Cultures

Download Full-text

Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-Producing and -Resistant Cultures

Applied and Environmental Microbiology ◽

10.1128/aem.67.6.2699-2704.2001 ◽

2001 ◽

Vol 67 (6) ◽

pp. 2699-2704 ◽

Cited By ~ 31

Author(s):

Máire P. Ryan ◽

R. Paul Ross ◽

Colin Hill

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cheddar Cheese ◽

Randomly Amplified Polymorphic Dna ◽

Resistant Variant ◽

Adjunct Cultures ◽

Lacticin 3147 ◽

Nonstarter Lactic Acid Bacteria ◽

Dna Pcr ◽

Adjunct Culture

ABSTRACT The aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. ALactobacillus paracasei subsp. paracaseistrain (DPC5336) was isolated from a well-flavored, commercial cheddar cheese and exposed to increasing concentrations (up to 4,100 arbitrary units [AU]/ml) of lantibiotic lacticin 3147. This approach generated a stable, more-resistant variant of the isolate (DPC5337), which was 32 times less sensitive to lacticin 3147 than DPC5336. The performance of DPC5336 was compared to that of DPC5337 as adjunct cultures in two separate trials using either Lactococcus lactis DPC3147 (a natural producer) or L. lactisDPC4275 (a lacticin 3147-producing transconjugant) as the starter. These lacticin 3147-producing starters were previously shown to control adventitious nonstarter lactic acid bacteria in cheddar cheese. Lacticin 3147 was produced and remained stable during ripening, with levels of either 1,280 or 640 AU/g detected after 6 months of ripening. The more-resistant adjunct culture survived and grew in the presence of the bacteriocin in each trial, reaching levels of 107 CFU/g during ripening, in contrast to the sensitive strain, which was present at levels 100- to 1,000-fold lower. Furthermore, randomly amplified polymorphic DNA-PCR was employed to demonstrate that the resistant adjunct strain comprised the dominant microflora in the test cheeses during ripening.

Download Full-text

Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese during ripening

Dairy Science & Technology ◽

10.1051/lait:2004022 ◽

2004 ◽

Vol 84 (6) ◽

pp. 527-538 ◽

Cited By ~ 8

Author(s):

Vivek K. Upadhyay ◽

Maria J. Sousa ◽

Peter Ravn ◽

Hans Israelsen ◽

Alan L. Kelly ◽

...

Keyword(s):

Cheddar Cheese

Download Full-text

0716 Effect of microencapsulated iron salts on cheddar cheese divalent cation balance and composition

Journal of Animal Science ◽

10.2527/jam2016-0716 ◽

2016 ◽

Vol 94 (suppl_5) ◽

pp. 343-343

Author(s):

A. Arce ◽

Z. Ustunol

Keyword(s):

Divalent Cation ◽

Cheddar Cheese ◽

Iron Salts

Download Full-text

Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices

Foods ◽

10.3390/foods10040898 ◽

2021 ◽

Vol 10 (4) ◽

pp. 898

Author(s):

Hebatoallah Hassan ◽

Daniel St-Gelais ◽

Ahmed Gomaa ◽

Ismail Fliss

Keyword(s):

Lactococcus Lactis ◽

Cheddar Cheese ◽

Economic Loss ◽

Gas Production ◽

Clostridium Tyrobutyricum ◽

Nisin Production ◽

Genus Clostridium ◽

Milk Pasteurization ◽

Cheese Slurry ◽

Significant Economic Loss

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.

Download Full-text