Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures

摘要: Abstract Reduction of sodium chloride (NaCl) in cheese manufacturing is a challenge for the dairy industry. NaCl has profound role on microbial development influencing sensory and technological properties. The purpose this work was to investigate how proliferation, distribution autolysis two commercial DL-starter cultures (C1 C2) used production Danish semi-hard Samsoe cheeses were affected by reduced levels. Cheeses containing resulted higher LAB counts at early stages ripening, with differences between cultures. unsalted produced C1 had retained significantly number initial (cfu/g) after 1 2 weeks ripening (i.e. 58% 71%), compared normal-salted 22% 21%), whereas no significant difference found reduced-salt 31% 35%) cheeses. At later 7 11 weeks) influence. For C2, influence only ripened 7 weeks, where 39% 38%), 21%). In cheeses, bacteria organized as single cells, groups 2–3 cells or ≥ 4 cells. During decrease viable mainly due reduction A negative correlation content PepX activity observed. end total FAA lower reduced- conclusion, proliferation both However, culture more pronounced C1. As texture taste are parameters known be starter culture, design recommended.