Nonstarter Lactobacilli in Cheddar Cheese: A Review

Peterson, Scott D.; Marshall, R. T.

doi:10.3168/jds.s0022-0302(90)78804-2

Cited by 241 publications

(138 citation statements)

References 74 publications

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“…However, similar studies focused instead upon lactobacilli indicate that Most species of this genus exhibit greater proteinase and peptidase activities than the lactococci Peterson and Sjostrom, 1975). For the last few years an excellent reviews on starter (Kamaly and Marth, 1989), and non-starter lactic acid bacteria (Khalid and Marth, 1990a;Peterson and Marshall, 1990) have been published.…”

Section: Introductionmentioning

confidence: 99%

“…They are comprised of the group of microorganisms such as lactobacilli, and certain psychrotrophic organisms (Law et al, 1976;Peterson and Marshall, 1990).…”

Section: Role Of Non-starter Microf1oramentioning

confidence: 99%

“…• A1though Laetobaeillus easei and their subspecies are not used as starter cultures during the manufacture of most cheese varieties, these bacteria are isolated from a fairly wide variety of ripened cheese (Peterson and Marshall, 1990). They are believed to play an important role in the ripening of related cheese.…”

Section: Introductionmentioning

confidence: 99%

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Proline-Specific Peptidases of Lactobacillus casei Subspecies

Najafi

Lee

1994

Journal of Dairy Science

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Section: Introductionmentioning

confidence: 99%

“…They are comprised of the group of microorganisms such as lactobacilli, and certain psychrotrophic organisms (Law et al, 1976;Peterson and Marshall, 1990).…”

Section: Role Of Non-starter Microf1oramentioning

confidence: 99%

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Proline-Specific Peptidases of Lactobacillus casei Subspecies

Najafi

Lee

1994

Journal of Dairy Science

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“…A fraction of the dying starter cells undergo autolysis, which releases intracellular enzymes and cellular components (e.g., sugars and nucleic acids) into the cheese matrix (Fryer, 1969). At the same time, NSLAB (whose initial numbers are commonly below 10 2 cfu/g in cheese made under good sanitary conditions with high-quality pasteurized milk) begin to grow and eventually plateau at cell densities of 10 7 to 10 8 cfu/g after 3 to 9 mo of aging (Peterson and Marshall, 1990). Nonstarter LAB populations can be quite diverse, but are usually dominated by facultatively heterofermentative species of lactobacilli (Broome et al, 1990;Fitzsimons et al, 1999;Beresford et al, 2001;Crow et al, 2001;Swearingen et al, 2001;Broadbent et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Types of LAB that occur in internally bacterial-ripened cheeses include deliberately added strains (e.g., starters and adjunct cultures) and adventitious species (primarily nonstarter LAB, or NSLAB) that enter cheese through milk or processing equipment (Peterson and Marshall, 1990). In Cheddar cheese, numbers of Lactococcus lactis starter bacteria frequently exceed 10 9 cfu/g when ripening begins, but as maturation proceeds, the harsh cheese-ripening environment [little or no residual lactose, pH 5.0 to 5.3, 4-6% salt-in-moisture (S/M), and 5-13°C] gradually diminish starter viability.…”

Section: Introductionmentioning

confidence: 99%

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

Broadbent

Brighton

McMahon

et al. 2013

Journal of Dairy Science

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Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat content on population dynamics of starter bacteria and NSLAB over 9 mo of aging. Duplicate vats of full fat, 50% reduced-fat, and low-fat (containing <6% fat) Cheddar cheeses were manufactured at 3 different locations with a single-strain Lactococcus lactis starter culture using standardized procedures. Cheeses were ripened at 8°C and sampled periodically for microbiological attributes. Microbiological counts indicated that initial populations of nonstarter bacteria were much lower in full-fat compared with low-fat cheeses made at all 3 sites, and starter viability also declined at a more rapid rate during ripening in full-fat compared with 50% reduced-fat and low-fat cheeses. Denaturing gradient gel electrophoresis of cheese bacteria showed that the NSLAB fraction of all cheeses was dominated by Lactobacillus curvatus, but a few other species of bacteria were sporadically detected. Thus, changes in fat level were correlated with populations of different bacteria, but did not appear to alter the predominant types of bacteria in the cheese.

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