Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

Cavanagh, Daniel; Kilcawley, Kieran N.; O'Sullivan, Maurice G.; Fitzgerald, Gerald F.; McAuliffe, Olivia

doi:10.1016/j.foodres.2014.03.043

Cited by 35Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

Cavanagh, Daniel, Kilcawley, Kieran N., O'Sullivan, Maurice G., Fitzgerald, Gerald F., McAuliffe, Olivia·2014·Food Research International

DOI 10.1016/j.foodres.2014.03.043

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Abstract

Wild lactococci possess enhanced metabolic capabilities in comparison to industrial dairy strains, including increased amino acid-converting enzyme activities. A bank of Lactococcus lactis strains isolated from different non-dairy environments exhibited wider carbohydrate fermentation profiles in comparison to dairy lactococcal strains. In addition, these non-dairy lactococci had the ability to ferment lactose and produce diverse aroma profiles when grown in milk. Based on volatile analysis, five of these non-dairy strains were selected and investigated as adjuncts to diversify cheese flavour using a mini-Gouda cheesemaking process model and compared to a cheese manufactured with a commercial adjunct. In total, 8 different cheeses were evaluated in duplicate and ripened for 14days at 12°C, followed by 8°C for 84days thereafter. Physicochemical analysis of cheeses was performed at day 14 and sensory evaluation at day 84. Viable counts, intracellular enzyme activity and indices of proteolysis were monitored over ripening. The ability of the non-dairy strains to survive, lyse, and release intracellular enzymes and alter proteolysis was strain dependent. Some strains performed as well as the commercial adjunct in terms of secondary proteolysis although others were associated with bitterness and development of off-flavours and off-aromas. Attenuation of DPC6853 positively reduced its association with bitterness during ripening. It is evident that non-dairy strains have potential as adjuncts in semi-hard type cheeses, and could be harnessed to diversify flavour profiles in semi-hard cheese varieties.

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The relative concentration and ratio of particular amino acids can significantly affect the flavour profile and texture of cheese.
“Consequently, the relative concentration and ratio of particular amino acids can significantly affect the flavour profile and texture of cheese (Eren-Vapur and Ozcan 2012; Cavanagh et al. 2014).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Cavanagh et al. 2014

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Additional file 1 of Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
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Additional file 2 of Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
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Nájera‐Domínguez, C., Gutiérrez‐Méndez, N., Nevárez‐Moorillón, G. V., & Caro, I. (2014) · Dairy Science and Technology · doi:10.1007/s13594-014-0175-4 · Cited by 11 · see citing works
Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese
Yarlagadda, A. B., Wilkinson, M. G., O’Sullivan, M. G., & Kilcawley, K. N. (2014) · International Dairy Journal · doi:10.1016/j.idairyj.2014.01.007 · Cited by 34 · see citing works
Self-citation

Authors: Cavanagh, D., Kilcawley, K. N., O'Sullivan, M. G., Fitzgerald, G. F., & McAuliffe, O.
Affiliations: Teagasc - The Irish Agriculture and Food Development Authority (IE)
University College Cork (IE)
Corresponding author: Kilcawley, Kieran N.
ORCID: Kilcawley, Kieran N.
McAuliffe, Olivia
Venue: Food Research International
Publisher: Elsevier BV
Published: 2014-08
Volume: 62
Pages: 432-440
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2014.03.043
OpenAlex: W1969721405
Cited by: 35
References: 43
Citations by year: 2025: 1 · 2024: 3 · 2023: 3 · 2021: 4 · 2020: 3 · 2019: 1 · 2018: 9 · 2017: 3 · 2016: 5 · 2015: 2 · 2014: 1
FWCI: 5.25
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Research International (publishedVersion)
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: Lactococcus lactis, cheese flavor, semi-hard cheese, proteolysis, intracellular enzymes, off-flavor, bitterness, volatile compounds, carbohydrate fermentation, lactic acid bacteria, cheese ripening, strain selection

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Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

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