Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system

Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods

“…The concentration of microorganisms in Cueva de la Magahá cheese was high, ranging from 4.6 to 7.98 log CFU/g, values which correspond to those usually found in cheeses during ripening (4,20,39,42). During the first week the LAB levels were 10 7 CFU/g, and they increased by 1 logarithmic unit during the mid-ripening period to finally stabilize once more at 10 7 CFU/g.…”

“…Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus curvatus, Lactobacillus acidophilus, and Lactobacillus pentosus are common members of the nonstarter LAB (NSLAB) communities in dairy products (11,32,35). In cheese NSLAB are represented mainly by L. casei and L. paracasei (5,11,20), but L. brevis, L. plantarum and L. curvatus are also important (4,5,43). Although these organisms are usually present at low levels in curd (10 2 to 10 3 CFU/g), their concentrations increase during ripening to 10 7 to 10 8 CFU/g (15,21).…”

“…Although these organisms are usually present at low levels in curd (10 2 to 10 3 CFU/g), their concentrations increase during ripening to 10 7 to 10 8 CFU/g (15,21). NSLAB have been reported to be responsible for many of the flavor qualities of cheese, and their use as adjuncts to starter cultures might either improve taste or introduce off-flavors, depending upon the strains used (4,38,43).…”

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

“…The observation that raw milk cheeses develop a more intense flavour than pasteurized milk cheeses (Gaya, Medina, Rodríguez-Marín, & Núñez, 1990) and growing interest in preserving the characteristics of traditional raw milk cheeses (Broome, 2007) has stimulated the study of non-starter lactic acid bacteria (NSLAB) for use as adjunct cultures for the manufacture of pasteurized milk cheeses (Antonsson, Molin, & Ärdo, 2003;Kondyli, Massouras, Katsari, & Voutsinas, 2003;Peterson & Marshall, 1990;Poveda, Cabezas, & McSweeney, 2004;Poveda, Sousa, Cabezas, & McSweeney, 2003). NSLAB are adventitious lactic acid bacteria that contaminate cheese, generally after milk has been pasteurized.…”

Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese

“…The dynamics of NSLAB population in species and strain level in different cheese varieties have been studied extensively during the last decade. The species of mesophilic lactobacilli most often reported in semi-hard cheeses are Lactobacillus paracasei/casei, L. plantarum, L. rhamnosus and L. curvatus, less common are strains of heterofermentative lactobacilli L. brevis and L. fermentum (Antonsson, Molin, & Ardo¨, 2003;Berthier, Beuvier, Dasen, & Grappin, 2001;Crow, Curry, & Hayes, 2001;Demarigny, Beuvier, Dasen, & Duboz, low pH and low temperature as well as lack of fermentable carbohydrates during ripening. The effect of temperature and salt concentration on the growth of different species of NSLAB were studied by Crow et al (2001) and Durlu-Ozkaya, Xanthopoulos, Tunail, and Litopoulou-Tzanetaki (2001).…”