Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
Abstract
In this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in Grana Padano cheese and the formation of the volatile flavor compounds during cheese ripening was investigated. The microbial dynamics of Grana Padano cheeses that were produced in two different dairies were followed during ripening. The total and cultivable lactic microflora, community composition as determined by length heterogeneity-PCR (LH-PCR), and extent of bacterial lysis using an intracellular enzymatic activity assay were compared among cheeses after 2, 6 and 13months of ripening in two dairies. The evolution of whole and lysed microbiota was different between the two dairies. In dairy 2, the number of total cells was higher than that in dairy 1 in all samples, and the number of cells that lysed during ripening was lower. In addition, at the beginning of ripening (2months), the community structure of the cheese from dairy 2 was more complex and was composed of starter lactic acid bacteria (Lactobacillus helveticus and Lactobacillus delbrueckii) and NSLAB, possibly arising from raw milk, including Lactobacillus rhamnosus/Lactobacillus casei and Pediococcus acidilactici. On the other hand, the cheese from dairy 1 that ripened for 2months was mainly composed of the SLAB L. helveticus and L. delbrueckii. An evaluation of the free-DNA fraction through LH-PCR identified those species that had a high degree of lysis. Data on the dynamics of bacterial growth and lysis were evaluated with respect to the volatile profile and the organic acid content of the two cheeses after 13months of ripening, producing very different results. Cheese from dairy 1 showed a higher content of free fatty acids, particularly those deriving from milk fat lipolysis, benzaldehyde and organic acids, such as pGlu and citric. In contrast, cheese from dairy 2 had a greater amount of ketones, alcohols, hydrocarbons, acetic acid and propionic acid. Based on these results, we can conclude that in the first cheese, the intracellular enzymes that were released from lysis were mainly involved in aroma formation, whereas in the second cheese, the greater complexity of volatile compounds may be associated with its more complex microbial composition caused from SLAB lysis and NSLAB (mainly L. rhamnosus/L. casei) growth during ripening.
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This large population of bacteria represents a significant reservoir of enzymatic activity because their breakdown and the release of intracellular enzymes are crucial factors in cheese ripening.
“This large population of bacteria represents a significant reservoir of enzymatic activity because their breakdown and the release of intracellular enzymes are crucial factors in cheese ripening [18,69,73,88,90,91,92,93,94,95,96,97,98].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [90]
The greater the number of growing cells, the greater the subsequent cell lysis and the number of released intracellular enzymes.
“The greater the number of growing cells, the greater the subsequent cell lysis and the number of released intracellular enzymes (D’Incecco et al., 2016; Lazzi et al., 2016).”
From The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality (2020) · cites this paper as Lazzi et al., 2016
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Zago, M., Bonvini, B., Rossetti, L., Povolo, M., Ballasina, L., Pisani, V. E., Tidona, F., & Giraffa, G. (2026) · Foods · doi:10.3390/foods15010129
Self-citation
- Authors
- Lazzi, C., Povolo, M., Locci, F., Bernini, V., Neviani, E., & Gatti, M.
- Affiliations
- University of Parma (IT)
- Foraggere e Lattiero Casearie (IT)
- Corresponding author
- Lazzi, Camilla
- Gatti, Monica
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2016-09
- Volume
- 233
- Pages
- 20-28
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2410938291
- Cited by
- 60
- References
- 39
- Citations by year
- 2026: 1 · 2025: 8 · 2024: 3 · 2023: 10 · 2022: 7 · 2021: 3 · 2020: 6 · 2019: 6 · 2018: 11 · 2017: 5
- FWCI
- 9.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Italian Ministry of Agriculture
- Consorzio Grana Padano PDO cheese and Regione Lombardia
- 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
- Grana Padano cheese, lactic acid bacteria, bacterial autolysis, cheese ripening, volatile flavor compounds, cheese microbiota, Lactobacillus helveticus, Lactobacillus delbrueckii, non-starter lactic acid bacteria, Lactobacillus rhamnosus, Lactobacillus casei, Pediococcus acidilactici, intracellular enzymes, free fatty acids, organic acids, benzaldehyde, propionic acid
- MeSH terms
- Bacteriolysis, Cheese, Fatty Acids, Fermentation, Flavoring Agents, Humans, Lactobacillaceae, Taste, Polymerase Chain Reaction, Lactic Acid
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