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Cited by 217Probiotics and Fermented FoodsAdvanced Scientific Research MethodsFermentation and Sensory Analysis

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Gobbetti, Marco, De Angelis, Maria, Di Cagno, Raffaella, Mancini, Leonardo, Fox, Patrick F.·2015·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2015.07.016
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Abstract

Mesophilic lactobacilli are the most important components of the non-starter lactic acid bacteria (NSLAB) microbiota of cheese. This reviews up-dates the most relevant findings concerning the sources of contamination, energy compounds, diversity, genome features and environmental adaptation responses, which enable their growth in cheese during ripening as the main determinant of secondary proteolysis. The use of NSLAB as adjunct cultures is positively documented but it is not free from drawbacks. Attenuation of adjunct cultures could be achieved through promising treatments. Notwithstanding the agreeable and in some cases standard features of traditional raw milk cheeses, mesophilic lactobacilli should not be considered simply as NSLAB because a number of pros may strengthen their use as secondary/adjunct starters with the potential to better control and improve cheese ripening.

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  • Mesophilic lactobacilli are the predominant and most important group in the microbiota of NSLAB.

    “Mesophilic lactobacilli are the predominant and most important group in the microbiota of NSLAB [121].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [121]

  • The origin of NSBAL can vary, but the main source is raw milk and, to a lesser extent, whey used as starter-NWS.

    “The origin of NSBAL can vary, but the main source is raw milk [114,115,121] and, to a lesser extent, whey used as starter—NWS [121].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [121]

  • The microbial diversity of raw milk cheeses depends on the microbiota of the milk, the ingredients utilized, and the processes used in cheese production.

    “The microbial diversity of raw milk cheeses depends on the microbiota of the milk, the ingredients utilized, and the processes used in cheese production [114,115,116,121].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [121]

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Authors
Gobbetti, M., De Angelis, M., Di Cagno, R., Mancini, L., & Fox, P. F.
Affiliations
  • University of Bari Aldo Moro (IT)
  • University College Cork (IE)
Corresponding author
Gobbetti, Marco
ORCID
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2015-10
Volume
45
Issue
2
Pages
167-178
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/j.tifs.2015.07.016
OpenAlex
W951195998
Cited by
217
References
106
Citations by year
2026: 6 · 2025: 14 · 2024: 31 · 2023: 25 · 2022: 23 · 2021: 25 · 2020: 23 · 2019: 19 · 2018: 21 · 2017: 15 · 2016: 15
FWCI
22.68
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Trends in Food Science & Technology (publishedVersion)
  • CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion)
  • Open Research (University of Surrey) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
non-starter lactic acid bacteria, cheese ripening, adjunct cultures, cheese microbiota, raw milk cheese, bacterial diversity

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