Perspectives on the contribution of lactic acid bacteria to cheese flavor development

Abstract

Citation for published version (APA): Steele, J., Broadbent, J., & Kok, J. (2013). Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Current Opinion in Biotechnology, 24(2), 135-141. https://doi.org/10.1016/j.copbio.2012.12.001 Copyright Other than for strictly personal use, it is not permitted to download or to forward/distribute the text or part of it without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license (like Creative Commons).Take-down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This review briefly covers the current status of cheese flavor development and then provides our vision for approaches which will enhance our understanding of this process. The long-term goal of this area of research is to enable technology (i.e. cultures and enzymes) that results in consistent rapid development of cheese variety-specific characteristic flavors.

Understanding the bacterial communities of hard cheese with blowing defect

“…In general the quality of cheese is mostly dependent on the LABs fermentations, that influence its sensorial and aromatic features (Steele et al, 2013); therefore, the understanding of interactions, still lacking, between these last and clostridia might be of help to better clarify the blowing defect. In order to provide an updated insight of the major clostridial species and the other microbial populations affecting the cheese environment, 83 GP cheese samples removed from the ripening process, due to the presence of the typical signs, eyes, fractures and blowing, were studied using DNA-based approaches.…”

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

“…New strains isolated from dairy or non-dairy environments should be evaluated for their aromatic potential, since flavor is a very important characteristic from the consumer's point of view (Niimi et al, 2014). The formation of flavor compounds in cheese results from numerous metabolic reactions and is largely influenced by microbial diversity and the complex dynamics of growth and metabolism during cheese ripening (Hassan et al, 2013;Steele et al, 2013). The microbiota of traditional Protected Designation of Origin (PDO) raw milk cheeses depends on the microbial community, which naturally arises from raw milk and natural whey culture, and from the environment, and contributes to specific intense flavor of raw milk cheeses (Gatti et al, 2014;Neviani et al, 2013;Ordiales et al, 2013).…”

The Plasmid Complement of Lactococcus lactis UC509.9 Encodes Multiple Bacteriophage Resistance Systems

“…Flavor development and cheese ripening are dependent on various intracellular enzymes, such as peptidases and amino acid decarboxylases, acting upon casein degradation products once they have been transported into the cell by the oligopeptide system (47). Multiple putative peptidases are carried on the L. lactis UC509.9 plasmid complement.…”