Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

“…Several adjunct cultures of strains of the species L. casei and L. plantarum have been claimed to increase peptidolysis and improve the sensory properties of cheese (Irigoyen, Ortigosa, Juansaras, Oneca, & Torre, 2007;Lynch, McSweeney, Fox, Cogan, & Drinan, 1996;Lynch, Muir, Banks, McSweeney, & Fox, 1999;Menéndez, Centeno, Godínez, & Rodríguez-Otero, 2000;Swearingen, O'Sullivan, & Warthesen, 2001), probably via peptidolysis and catabolism of free amino acids (Yvon, 2006). However, other strains did not improved cheese quality (Broadbent et al, 2003;Poveda et al, 2003) or showed detrimental effects (Antonsson et al, 2003;Herreros et al, 2007;Liu, 2003), underlining the highly strain-dependent character of biochemical abilities of technological interest.…”

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

“…Ong et al (2006) (Karimi et al, 2012b). Several adjunct cultures of strains of the species L. casei and L. plantarum have been claimed to increase peptidolysis and improve the sensory properties of cheese (Lynch et al, 1999;Menéndez et al, 2000;Swearingen et al, 2001;Irigoyen et al, 2007). Escobar et al (2012) reported that probiotic supplementation of Panela Cheese had no effect on perceived taste or appearance and the starchless cheese containing L. rhamnosus GG showed greater consumer acceptance in the compactness, hardness, moisture, and softness descriptors.…”

Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

“…It is essential to milk fermentation, especially in the yoghurt and cheese making processes, to provide optimal conditions for the development of texture and flavour (Zoon & Allersma, 1996). In addition, S. salivarius or some lactic acid bacteria has the great potential use as a starter in the production of Gamma-aminobutyric acid (GABA)-containing yoghurt, fermented milk, cheese and other functional fermented foods (Irigoyen, Ortigosa, Juansaras, Oneca, & Torre, 2007;Lee et al, 2010;Minervini, Bilancia, Siragusa, Gobbetti, & Caponio, 2009;Nomura, Kimoto, Someya, Furukawa, & Suzuki, 1998;Park & Oh, 2007;Yang et al, 2008). E. faecalis was isolated from various fermented foods such as Tunisian fermented dough, dairy products, fermented capers, vegetable foods and fermented milk (Burgos, López, Abriouel, Omar, & Gálvez, 2009;Cariolato, Andrighetto, & Lombardi, 2008;Gardini et al, 2008;M'hir et al, 2008;McGowan-Spicer et al, 2008;Pérez-Pulido et al, 2006).…”