Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

Cavanagh, Daniel; Kilcawley, Kieran N.; O’Sullivan, Maurice G.; Fitzgerald, Gerald F.; McAuliffe, Olivia

doi:10.1016/j.foodres.2014.03.043

Cited by 31 publications

(26 citation statements)

References 36 publications

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“…"Wild" strains of L. lactis produce a larger number of compounds in comparison to industrial dairy strains and may generate an unusual flavour, either desirable or undesirable (Alemayehu et al 2014;Ayad et al 1999;Cavanagh et al 2014;Cavanagh et al 2015).…”

Section: Formation Of Flavour Compounds By L Lactismentioning

confidence: 99%

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Thierry

Valence

Deutsch

et al. 2015

Dairy Sci. & Technol.

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Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the manufacture of cheeses and other fermented dairy products. Bacterial species used as starters are mainly chosen according to their intrinsic properties: the milk acidifying capacity for LAB starters and the aromatizing properties of PAB, for example. Beyond the general characteristics of a bacterial species, many key phenotypic traits determining their interest for dairy applications depend on the strain within a given species. Through some examples, this review illustrates how the choice of a bacterial strain with specific technological characteristics, within a given species of LAB or PAB, can determine the final properties in the end product. This concerns the technological properties of cheeses, such as flavour, texture, and opening formation, and their functional properties, such as inhibition of undesirable microorganisms and health properties. When known, the genetic determinants of the diversity are presented. This review emphasizes the importance of preserving and exploring microbial resources at the intraspecific level, as an unending source of diversity for innovation in food fermentation.

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Section: Formation Of Flavour Compounds By L Lactismentioning

confidence: 99%

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Thierry

Valence

Deutsch

et al. 2015

Dairy Sci. & Technol.

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“…Previous analysis of these strains has demonstrated their diverse metabolic capacity, forming volatile profiles in milk different from those of L. lactis strains from dairy sources, and their capacity to alter flavor in a Gouda-type cheese model (17).…”

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confidence: 99%

Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species

Cavanagh

Casey

Altermann

et al. 2015

Appl Environ Microbiol

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dLactococcus lactis is predominantly associated with dairy fermentations, but evidence suggests that the domesticated organism originated from a plant niche. L. lactis possesses an unusual taxonomic structure whereby strain phenotypes and genotypes often do not correlate, which in turn has led to confusion in L. lactis classification. A bank of L. lactis strains was isolated from various nondairy niches (grass, vegetables, and bovine rumen) and was further characterized on the basis of key technological traits, including growth in milk and key enzyme activities. Phenotypic analysis revealed all strains from nondairy sources to possess an L. lactis subsp. lactis phenotype (lactis phenotype); however, seven of these strains possessed an L. lactis subsp. cremoris genotype (cremoris genotype), determined by two separate PCR assays. Multilocus sequence typing (MLST) showed that strains with lactis and cremoris genotypes clustered together regardless of habitat, but it highlighted the increased diversity that exists among "wild" strains. Calculation of average nucleotide identity (ANI) and tetranucleotide frequency correlation coefficients (TETRA), using the JSpecies software tool, revealed that L. lactis subsp. cremoris and L. lactis subsp. lactis differ in ANI values by ϳ14%, below the threshold set for species circumscription. Further analysis of strain TIFN3 and strains from nonindustrial backgrounds revealed TETRA values of <0.99 in addition to ANI values of <95%, implicating that these two groups are separate species. These findings suggest the requirement for a revision of L. lactis taxonomy. Lactococcus lactis is a member of the lactic acid bacteria (LAB), a group of organisms used worldwide in the production of fermented dairy products. Three Lactococcus lactis subspecies exist: Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis, and L. lactis subsp. hordniae. Many strains of L. lactis subsp. lactis and L. lactis subsp. cremoris are typically associated with dairy fermentations, but evidence suggests that these organisms originated from a plant niche, and they are now considered to be "domesticated" compared to their so-called "wild" counterparts. Conversely, L. lactis subsp. hordniae is unable to utilize lactose and has not been isolated previously from the dairy environment (1). A citrate-metabolizing biovariety also exists, L. lactis biovar diacetylactis, which is capable of imparting buttery aromas in dairy fermentations (2). Information regarding subspecies classification is important for the application of cultures in dairy fermentations, particularly cheese production, as L. lactis subsp. cremoris strains are often considered more suitable due to their association with cheeses free from off-flavors (3).Before the advent of molecular methods, subspecies classification of L. lactis was based on the possession of a number of phenotypic traits. The ability to grow in the presence of 4% NaCl, at 40°C, and at pH 9.2 and the ability to degrade arginine were assigned as traits for L. lactis subspecies...

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“…These complex communities of microorganisms contribute to cheese ripening through proteolysis and peptidolysis (Cavanagh et al . ), by similar mechanisms as described for starter LAB above (Collins et al . ).…”

Section: Introductionmentioning

confidence: 63%

“…Similarly, the microbiota in traditional cheeses has the capacity to degrade milk fat, a process termed lipolysis, resulting in free fatty acids (FFAs) of a wide range of sizes, of which the short‐chain and medium‐chain FFAs contribute directly to the flavour of cheese (Cavanagh et al . ). Hence, these microorganisms collectively establish the complex sensory properties of cheese through their diverse enzymatic systems (Mullan ).…”

Section: Introductionmentioning

confidence: 97%

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

Ozturkoğlu-Budak

Aykas

Koçak

et al. 2018

Int J of Dairy Tech

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The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening.The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results should be of great interest to industrial manufacturers of this cheese.

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Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

Cited by 31 publications

References 36 publications

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

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