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Cited by 456Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

Settanni, Luca, Moschetti, Giancarlo·2010·Food Microbiology
DOI 10.1016/j.fm.2010.05.023
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Abstract

Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They tolerate the hostile environment well and strongly influence the biochemistry of curd maturation, contributing to the development of the final characteristics of cheese. Several NSLAB are selected on the basis of their health benefits (enhancement of intestinal probiosis, production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of antigenotoxins) and are employed in cheese-making. This review describes the ecology of NSLAB, and focuses on their application as adjunct cultures, in order to drive the ripening process and promote health advantages. The scopes of future directions of research are summarised.

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Crossref · 10.1016/j.fm.2010.05.023

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  • The microbiota of raw milk cheeses are complex and include numerous strains of non-starter lactic acid bacteria (NSLAB), which are important for cheese ripening and flavor development.

    “The microbiota of raw milk cheeses are quite complex and include numerous strains of non-starter lactic acid bacteria (NSLAB), which are very important for cheese ripening and flavor development [3].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [3]

  • During fermentation, LAB inhibit the growth of most undesirable microorganisms by acidifying the environment.

    “During this fermentation, LAB inhibit the growth of most undesirable microorganisms by acidifying the environment; this is considered a fundamental characteristic of dairy products, especially in cheese production [3].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [3]

  • LAB contribute to flavor, texture, and nutritional value of products as a consequence of their metabolic properties.

    “In addition to their capacity to produce lactic acid, LAB contribute to other product characteristics, such as flavor, texture, and nutritional value, as a consequence of their metabolic properties [3,42,43,44,45].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [3]

  • Adventitious LAB are present at very low concentrations in the curd but their populations start to increase during the first months of ripening and eventually become the dominant microbiota of longer ripened cheeses.

    “Adventitious LAB are present at very low concentrations in the curd but their populations start to increase during the first months of ripening and eventually become the dominant microbiota of longer ripened cheeses [3,26,27,116].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [3]

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Authors
Settanni, L., & Moschetti, G.
Affiliations
University of Palermo (IT)
Corresponding author
Settanni, Luca
ORCID
Venue
Food Microbiology
Publisher
Elsevier BV
Published
2010-09
Volume
27
Issue
6
Pages
691-697
ISSN
0740-0020 (ISSN-L)
DOI
10.1016/j.fm.2010.05.023
OpenAlex
W2078033804
Cited by
456
References
96
Citations by year
2026: 21 · 2025: 28 · 2024: 27 · 2023: 33 · 2022: 33 · 2021: 45 · 2020: 37 · 2019: 25 · 2018: 33 · 2017: 32 · 2016: 24 · 2015: 26 · 2014: 32 · 2013: 21 · 2012: 17
FWCI
2.27
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
  • Nova Science Publishers (Nova Science Publishers, Inc.) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
non-starter lactic acid bacteria, cheese ripening, cheese microbiota, adjunct cultures, health benefits of probiotics, bioactive peptides, GABA, cheese quality
MeSH terms
Cheese, Fermentation, Food Microbiology, Humans, Lactobacillaceae, Probiotics

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