Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.

摘要: Nonstarter lactic acid bacteria are commonly implicated in undesirable gas formation several varieties, including Cheddar, Dutch-, and Swiss-type cheeses, primarily due to their ability ferment a wide variety of substrates. This effect can be magnified factors that detrimentally affect the composition or activity starter bacteria, resulting presence greater than normal amounts fermentable carbohydrates citrate. The objective this study was determine potential for facultatively heterofermentative Lactobacillus (Lactobacillus casei DPC6987) isolated from cheese plant environment promote defects event compromised activity. A manufactured, at pilot scale triplicate, containing typical culture (Streptococcus thermophilus helveticus) together with propionic bacteria. helveticus populations were omitted certain vats mimic failure. DPC6987 added each experimental vat 4 log cfu/g. Cheese compositional analysis X-ray computed tomography revealed failure case L. helveticus, coupled faculatively (L. casei) led excessive eye during ripening. availability excess lactose, galactose, citrate initial ripening stages likely provided sufficient substrates formation. accrual these notable cheeses lacking population. results commercially relevant, as they demonstrate importance viability control specific nonstarter ensure appropriate cheese.