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Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese

Antonsson, Martin; Ardo, Y; Nilsson, BF and Molin, Göran LU (2002) In Journal of Dairy Research 69(3). p.457-472
Abstract
Thirty-three Lactobacillus strains were tested as adjuncts in a cheese model system. Eighteen strains originated from cheese (nine Lactobacillus spp. and nine Lb. paracasei/casei) and 15 from human intestinal mucosa (11 Lb. rhamnosus; three Lb. paracasei; one Lb. plantarum). Model cheeses weighing 120 g were made of cheese grains from full-scale production of washed curd semi-hard cheese (Herrgard). The model system was reproducible and similar to full-scale production with respect to moisture, salt content, pH and microbial flora. The model cheeses were sampled for aerobic and anaerobic plate count and viable counts of Lactobacillus and Lactococcus. The presence of adjuncts in the model cheeses was confirmed by typing isolates with... (More)
Thirty-three Lactobacillus strains were tested as adjuncts in a cheese model system. Eighteen strains originated from cheese (nine Lactobacillus spp. and nine Lb. paracasei/casei) and 15 from human intestinal mucosa (11 Lb. rhamnosus; three Lb. paracasei; one Lb. plantarum). Model cheeses weighing 120 g were made of cheese grains from full-scale production of washed curd semi-hard cheese (Herrgard). The model system was reproducible and similar to full-scale production with respect to moisture, salt content, pH and microbial flora. The model cheeses were sampled for aerobic and anaerobic plate count and viable counts of Lactobacillus and Lactococcus. The presence of adjuncts in the model cheeses was confirmed by typing isolates with Randomly Amplified Polymorphic DNA (RAPD). The sensory properties of model cheeses were described. In a first trial 23 of the 33 adjuncts were re-isolated from the corresponding model cheeses after 9 or 13 weeks. Adjuncts of Lb. paracasei were re-isolated more frequently than adjuncts of Lb. rhamnosus. Nine strains were selected, on the basis of their ability to grow and be a dominating part of the microflora of model cheese with interesting sensory properties. These strains were further studied together with two commercial cultures. The sensory influences on model cheeses of six of the adjuncts were confirmed, and flavour scores were in the range of 2(.)9-7(.)1 for model cheeses with different adjuncts while the control had a flavour score of 5(.)6 (0-10 scale). Survival and growth of seven out of the nine strains correlated with the results of the first trial. Growth and influence on flavour of four adjunct cultures were confirmed in experimental cheese manufactured in a 400-1 open vat. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
cheese, cheese model, adjunct culture, Lactobacillus
in
Journal of Dairy Research
volume
69
issue
3
pages
457 - 472
publisher
Cambridge University Press
external identifiers
  • wos:000178398000012
  • pmid:12369416
  • scopus:0036698136
ISSN
0022-0299
DOI
10.1017/S0022029902005563
language
English
LU publication?
yes
id
149ea416-cf9b-4236-bace-0c6eceb509a0 (old id 326117)
date added to LUP
2007-08-07 15:22:38
date last changed
2017-05-28 03:34:44
@article{149ea416-cf9b-4236-bace-0c6eceb509a0,
  abstract     = {Thirty-three Lactobacillus strains were tested as adjuncts in a cheese model system. Eighteen strains originated from cheese (nine Lactobacillus spp. and nine Lb. paracasei/casei) and 15 from human intestinal mucosa (11 Lb. rhamnosus; three Lb. paracasei; one Lb. plantarum). Model cheeses weighing 120 g were made of cheese grains from full-scale production of washed curd semi-hard cheese (Herrgard). The model system was reproducible and similar to full-scale production with respect to moisture, salt content, pH and microbial flora. The model cheeses were sampled for aerobic and anaerobic plate count and viable counts of Lactobacillus and Lactococcus. The presence of adjuncts in the model cheeses was confirmed by typing isolates with Randomly Amplified Polymorphic DNA (RAPD). The sensory properties of model cheeses were described. In a first trial 23 of the 33 adjuncts were re-isolated from the corresponding model cheeses after 9 or 13 weeks. Adjuncts of Lb. paracasei were re-isolated more frequently than adjuncts of Lb. rhamnosus. Nine strains were selected, on the basis of their ability to grow and be a dominating part of the microflora of model cheese with interesting sensory properties. These strains were further studied together with two commercial cultures. The sensory influences on model cheeses of six of the adjuncts were confirmed, and flavour scores were in the range of 2(.)9-7(.)1 for model cheeses with different adjuncts while the control had a flavour score of 5(.)6 (0-10 scale). Survival and growth of seven out of the nine strains correlated with the results of the first trial. Growth and influence on flavour of four adjunct cultures were confirmed in experimental cheese manufactured in a 400-1 open vat.},
  author       = {Antonsson, Martin and Ardo, Y and Nilsson, BF and Molin, Göran},
  issn         = {0022-0299},
  keyword      = {cheese,cheese model,adjunct culture,Lactobacillus},
  language     = {eng},
  number       = {3},
  pages        = {457--472},
  publisher    = {Cambridge University Press},
  series       = {Journal of Dairy Research},
  title        = {Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese},
  url          = {http://dx.doi.org/10.1017/S0022029902005563},
  volume       = {69},
  year         = {2002},
}