Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

Abstract

The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. These bacteria are recognized for their potential to improve Cheddar cheese flavor when used as adjunct cultures. In this study, three strains of L. paracasei (DPC2071, DPC4206, and DPC4536) were evaluated for their contribution to the enhancement and diversification of flavor in short-aged Cheddar cheese. The strains were selected based on their previously determined genomic diversity, variability in proteolytic enzyme activities and metabolic capability in cheese model systems. The addition of adjunct cultures did not affect the gross composition or levels of lipolysis of the cheeses. The levels of free amino acids (FAA) in cheeses showed a significant increase after 28 days of ripening. However, the concentrations of individual amino acids in the cheeses did not significantly differ except for some amino acids (aspartic acid, threonine, serine, and tryptophan) at Day 14. Volatile profile analysis revealed that the main compounds that differentiated the cheeses were of lipid origin, such as long chain aldehydes, acids, ketones, and lactones. This study demonstrated that the adjunct L. paracasei strains contributed to the development and diversification of compounds related to flavor in short-aged Cheddar cheeses.

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

“…The isolates of Lbc. paracasei are used as the nonstarter lactic acid bacteria in the adjunct culture for semihard and hard cheeses (Peralta et al ; Stefanovic et al ). The analyses of many types of artisan cheeses confirmed that the presence of facultative heterofermenters depends on the ageing of cheese.…”

Composition and Properties of Camel Milk

“…are another example of bacteria found in raw milk, which has been used for many industrial dairy applications. They can contribute to the quality and nutritional value of dairy products through their proteolytic activity and ability to produce aroma compounds [49]. These genera are one of the dominant bacterial populations isolated from camel milk.…”

Microbial lipases and their industrial applications: a comprehensive review

“… Application in biocatalysis [ 701 ] P. alcaligenes M-1 Alkaline lipases, able to removing fatty stains when used in a washing machine [ 705 ] Pseudomonas plantarii Solvay Enzyme Products, Applicable for is a nonionic and/or anionic detergent formulation [ 706 ] Chromobacterium viscosum Detergent formulations containing alkaline lipase used in laundry detergent “Top” [ 707 ] Acinetobacter sp. Degrading 60–65% of the fatty material in the waste water management [ 708 ] Bacillus thermocatenulatus Used in medical industry [ 641 ] Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. Cheese Industry for improvement of flavor [ 709 ] Penicillium roquefortii Cheese Industry for cheese ripening [ 710 ] Staphylococcus warneri, S. xylosus Production of flavour esters [ 711 ] Pseudomonas cepacia Biodiesel fuel production [ 712 ] Pseudomonas sp.…”

“…Other benefits of microorganisms are high productivity of substrate conversion into product, environmental conditions versatility, and simplicity of genetic operation and in harvesting situations [ 640 ]. Lipases have capabilities to catalyze the same reaction using from different sources, but the microbial lipases are mostly used for biodiesel production like Aspergillus niger , Candida antarctica, Candida rugosa , Chromobacterium viscosum , Mucor miehei , Lactobacillus plantarum, Pseudomonas cepacia , Pseudomonas fluorescens , Photobacterium lipolyticum , Rhizopus oryzae , Streptomyces sp., and Thermomyces lanuginose, Burkholderia cepacia, Bacillus subtilis Q1 KX712301 [ 293 , 641 ]. Candida rugosa yeast is mostly used for lipase production.…”