The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

Crow, Vaughan L.; Curry, B.; Hayes, Michelle

doi:10.1016/s0958-6946(01)00057-7

Cited by 190 publications

(168 citation statements)

References 23 publications

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“…Over 90% of the bacteria found were facultatively heterofermentative lactobacilli. This confirms the results found with other cheese types [1,8,14,16] and indicates that these mesophilic lactobacilli can contribute to the flavour of Gruyère cheese.…”

Section: Cheesesupporting

confidence: 91%

“…The three genotypes found in the cheese were also found in raw milk, thus indicating that it is the raw milk flora and not the factory environment that principally determines the composition of the NSLAB in Gruyère cheese. Similarly to us, Crow et al [8] observed a seasonal variation in NSLAB in New Zealand Cheddar cheese manufactured in 6 factories at different times, showing that the flora of the factory equipment did not lead to a persistent NSLAB composition in the cheese. It is interesting to note that in the cheese we could not find the dominant genotype in raw milk, but genotypes found at much lower concentrations.…”

Section: Genotypesupporting

confidence: 71%

“…There appears to be some variation in NSLAB depending on the cheese variety, processing and duration of ripening [2]. In a range of cheeses such as Cheddar of different origins, Fiore Sardo, Fossa cheese and other European traditional cheeses, L. casei, L. plantarum, L. curvatus and L. rhamnosus were the dominant species of the mesophilic lactobacillus flora, but also various other species occurred at lower levels [3,8,11,12,14,16,21]. Raw milk is the main source of the NSLAB, but also other sources such as other cheese-making ingredients and contamination of plant equipment with persistent biofilms contribute to the NSLAB composition.…”

Section: Introductionmentioning

confidence: 99%

“…In most cases it was found that elimination of the raw milk flora leads to a less intense cheese flavour [6,10,17]. Several studies further indicated that mesophilic adjuncts can exert a positive effect on flavour [5,8,19]. However, it remains difficult to quantify the impact of individual strains of NSLAB on cheese quality since it is impossible to achieve complete control of cheese flora.…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

Casey

Häni

Gruskovnjak

et al. 2006

Lait

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-The diversity of non-starter lactic acid bacteria (NSLAB) of Swiss Gruyère cheese was studied in three factories over a six-month period. A total of 1099 isolates of NSLAB from raw milk, skimmilk and Gruyère cheese were characterised at both the species and strain level. Over 90% of the isolates were either Lactobacillus casei or L. rhamnosus, and a combined total of 45 genotypes were found. The genotypes from the three factories differed from one another and varied slowly over the six-month period. At one factory, samples from the corresponding raw milk, skimmilk and cheese culture were also analysed. No NSLAB were found in the cheese starter culture. On the contrary, raw milk contained the largest number of different genotypes. The genotypes found in the cheese all came from raw milk.non-starter lactic acid bacteria / NSLAB / L. casei / L. rhamnosus / Gruyère cheeseRésumé -Caractérisation des bactéries lactiques non levain (NSLAB) du Gruyère AOC. La diversité des bactéries lactiques non levain (NSLAB) du Gruyère suisse a été étudiée sur une période de 6 mois dans trois fromageries. Au total, 1099 isolats de NSLAB provenant de lait cru, de lait écrémé et de Gruyère ont été caractérisés au niveau de l'espèce et de la souche. Plus de 90 % des isolats étaient issus soit de Lactobacillus casei, soit de L. rhamnosus. Parmi ces isolats, on a trouvé un total de 45 génotypes différents. Les génotypes identifiés dans les trois fromageries différaient les uns des autres et variaient faiblement au cours des 6 mois. En outre, dans une fromagerie, des échantillons de lait cru, de lait écrémé et de fromage tous issus de la même matière première ont été analysés. Aucun NSLAB n'a été trouvé dans le levain traditionnel de fromagerie. Par contre, le lait cru contenait le nombre le plus important de génotypes différents. Les génotypes trouvés dans le fromage provenaient tous du lait cru.

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Section: Cheesesupporting

confidence: 91%

Section: Genotypesupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

Casey

Häni

Gruskovnjak

et al. 2006

Lait

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“…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%

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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Cheddar and Related Hard Cheeses

Clark

Agarwal

2006

Handbook of Food Products Manufacturing

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The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

Cited by 190 publications

References 23 publications

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

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

Cheddar and Related Hard Cheeses

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