Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses

摘要: Raw milk cheeses have more intense flavours than made from pasteurized and harbour strains with potential adjunct properties. Two Lactobacillus paracasei strains, R-40926 R-40937, were selected as cultures a total of 734 isolates good quality artisan raw Gouda-type on the basis their prevalence in different cheese types and/or over several production batches, safety technological parameters. Conventional culturing, isolation identification combined PCR-DGGE approach using DNA extracts obtained culturable fractions employed to monitor viability introduced adjuncts effect microbiota. The control without was dominated by members starter, i.e. Lactococcus lactis Leuconostoc pseudomesenteroides. In containing either or respective increased number ripening progressed indicating that both are well adapted environment can survive competitive presence commercial starter culture. Principal component analysis volatiles determined steam distillation-extraction gas chromatography-mass spectrometry could differentiate concentrations cheese, these differences be correlated proteolytic lipolytic properties this strain. Collectively, results microbiological metabolic analyses indicate screening procedure followed throughout study successful delivering candidates enrich extend flavour palette under controlled conditions.