scholarly journals A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening

2003 ◽  
Vol 95 (6) ◽  
pp. 1235-1241 ◽  
Author(s):  
L. O'Sullivan ◽  
R.P. Ross ◽  
C. Hill
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cheese Ripening ◽  
Lacticin 481 ◽  
Nonstarter Lactic Acid Bacteria ◽  
Adjunct Culture

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

2001 ◽  
Vol 67 (6) ◽  
pp. 2699-2704 ◽  
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.

scholarly journals Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

Foods ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 100-119 ◽  
Author(s):  
Alice Nongonierma ◽  
Magdalena Abrlova ◽  
Kieran Kilcawley
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cell Free Extract ◽  
Cheese Ripening

scholarly journals Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

2006 ◽  
Vol 89 (5) ◽  
pp. 1452-1466 ◽  
Author(s):  
S. Agarwal ◽  
K. Sharma ◽  
B.G. Swanson ◽  
G.Ü. Yüksel ◽  
S. Clark
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Calcium Lactate ◽  
Nonstarter Lactic Acid Bacteria

Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions

1998 ◽  
Vol 8 (4) ◽  
pp. 267-274 ◽  
Author(s):  
Harry Laan ◽  
Saw Eng Tan ◽  
Paul Bruinenberg ◽  
Gaëtan Limsowtin ◽  
Malcolm Broome
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cheese Ripening

515. Cheddar-cheese flavour and its relation to tyramine production by lactic acid bacteria

1953 ◽  
Vol 20 (2) ◽  
pp. 217-223 ◽  
Author(s):  
J. C. Dacre
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Tyrosine Decarboxylase ◽  
Ripening Process ◽  
Cheese Ripening ◽  
Cheese Flavour

1. Cultures ofStr. faecalis, L. plantarumand a strain ofLeuconostoc, when added to cheese milk, all brought about an increase in Cheddar flavour intensity in the resultant cheese.2. Examination of the cheeses for tyramine content showed that the formation of the amine bore no relationship to the increases in flavour intensity. The production of tyramine appeared to be merely incidental in the cheese-ripening process.3. A survey among the lactic acid bacteria disclosed only one species containing a significant amount of the L( – )-tyrosine decarboxylase enzyme—L. brevis. This species added to cheese milk causes an objectionable ‘yeasty’ flavour in the final cheese.

Microflora of Cheddar Cheese Made with Sodium Chloride, Potassium Chloride, or Mixtures of Sodium and Potassium Chloride

1995 ◽  
Vol 58 (1) ◽  
pp. 54-61 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Cheddar Cheese ◽  
Microbiological Characteristics ◽  
Cheese Curd ◽  
Yeasts And Molds ◽  
Nonstarter Lactic Acid Bacteria ◽  
Sodium And Potassium

Cheddar cheese samples from three different split lots of cheese curd were prepared with added NaCl, KCl, or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. Cheeses were stored at 3 ± 1°C and their microbiological characteristics were evaluated over a 36-week ripening period. Populations of aerobic microorganisms, lactic acid bacteria, nonstarter lactic acid bacteria, aerobic spores, coliforms, and yeasts and molds in cheeses made with KCl or NaCl/KCl mixtures were not significantly (P>0.05) different from those of control cheeses made with NaCl. Staphylococcus aureus and Escherichia coli were not detected in any of the test or control cheeses.

scholarly journals Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

2006 ◽  
Vol 74 (1) ◽  
pp. 9-17 ◽  
Author(s):  
Dara K Hickey ◽  
Kieran N Kilcawley ◽  
Tom P Beresford ◽  
Elizabeth M Sheehan ◽  
Martin G Wilkinson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Milk Fat ◽  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Sensory Characteristics ◽  
Milk Supply ◽  
Cheese Ripening ◽  
The Impact

A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.

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