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Cited by 41Probiotics and Fermented FoodsFermentation and Sensory AnalysisReproductive tract infections research

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

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Casey, Michael G., Häni, Jean Pierre, Gruskovnjak, Josef, Schaeren, Walter, Wechsler, Daniel·2006·Le Lait
DOI 10.1051/lait:2006020
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Abstract

The diversity of non-starter lactic acid bacteria (NSLAB) of Swiss Gruyère cheese was studied in three factories over a six-month period.A total of 1099 isolates of NSLAB from raw milk, skimmilk and Gruyère cheese were characterised at both the species and strain level.Over 90% of the isolates were either Lactobacillus casei or L. rhamnosus, and a combined total of 45 genotypes were found.The genotypes from the three factories differed from one another and varied slowly over the six-month period.At one factory, samples from the corresponding raw milk, skimmilk and cheese culture were also analysed.No NSLAB were found in the cheese starter culture.On the contrary, raw milk contained the largest number of different genotypes.The genotypes found in the cheese all came from raw milk.non-starter lactic acid bacteria / NSLAB / L. casei / L. rhamnosus / Gruyère cheese 摘要 -原产地命名保护的 Gruyère 干酪中非发酵剂乳酸菌的特性研究。系统地研究了由 3 个工厂生产的瑞士 Gruyère 干酪在 6 个月成熟期内非发酵剂乳酸菌 (NSLAB) 的生物多样性。 从原料奶、脱脂乳和 Gruyère 干酪中共分离出 1099 株非发酵剂乳酸菌，这些菌株均鉴定到 种和株。 90% 以上的分离菌株属于干酪乳杆菌 (Lactobacillus casei) 和鼠李糖乳杆菌 (L.rhamnosus), 分属于 45 个基因类型。从 3 个工厂生产的干酪中得到乳酸菌的基因类型互 不相同，并且在 6 个月成熟内这些乳酸菌的变化非常缓慢。对其中一个工厂生产的干酪及 其所用的原料奶、脱脂乳和发酵剂进行了详细地分析，在发酵剂的培养物中没有发现非发 酵剂乳酸菌，相反在原料奶中则发现了许多不同基因类型的乳酸菌。在干酪中所分离的非 发酵剂乳酸菌的基因类型几乎全部来源于原料奶。 非发酵剂乳酸菌 (NSLAB) / Gruyère 干酪 / 干酪乳杆菌 / 鼠李糖乳杆菌 / 干酪

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  • Natural adjunct cultures are often adventitious LAB that are not part of the added starter culture.

    “Natural adjunct cultures are often adventitious cultures LAB, which are not part of the added starter culture [114,115].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [114]

    The Introduction (page not available) defines non-starter lactic acid bacteria as LAB that are not part of the starter culture and identifies raw milk and equipment contamination as sources. It mentions adjuncts separately, but does not establish that natural adjunct cultures are often these adventitious bacteria. (LLM, conf=0.82)

    Experimental — accuracy not yet measured

  • 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 [114]

    The Discussion finds that raw-milk flora principally determines the NSLAB composition of Gruyère cheese and suggests that cheese-making temperatures affect which genotypes survive. The paper studies NSLAB in Gruyère, not microbial diversity across raw-milk cheeses generally, and it does not establish the claimed role of ingredients as a general factor. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

  • 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 [114]

    The Introduction identifies raw milk as the main source of NSLAB, and the Discussion reports that the NSLAB genotypes found in Gruyère cheese were also found in raw milk. But the Discussion says the whey starter culture used for Gruyère contained no NSLAB at a detectable level, so this paper does not support whey starter as a lesser source in that setting. Page numbers are unavailable in our copy. (LLM, conf=0.90)

    Experimental — accuracy not yet measured

  • The composition of adventitious LAB varies depending on cheese type, the mode of processing, and ripening time.

    “The composition of adventitious LAB varies depending on cheese type, the mode of processing, and ripening time [84,114,117,118].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [114]

  • Among mesophilic lactobacilli, facultative heterofermenters are the most abundant in NSLAB, mainly L. casei subsp. casei, L. casei subsp. pseudoplantarum, L. paracasei subsp. paracasei, L. plantarum, L. rhamnosus, L. curvatus, and L. pentosus.

    “Among the mesophilic lactobacilli, facultative heterofermenters are the most abundant in NSLAB [114], mainly L. casei subsp. casei, L. casei subsp. pseudoplantarum, L. paracasei subsp. paracasei, L. plantarum, L. rhamnosus, L. curvatus [97,116], and L. pentosus [102].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [114]

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Authors
Casey, M. G., Häni, J. P., Gruskovnjak, J., Schaeren, W., & Wechsler, D.
Affiliations
Agroscope (CH)
ORCID
Wechsler, Daniel
Venue
Le Lait
Publisher
EDP Sciences
Published
2006-11
Volume
86
Issue
6
Pages
407-414
ISSN
  • 0023-7302 (ISSN-L)
  • 1297-9694
DOI
10.1051/lait:2006020
OpenAlex
W2125457499
Cited by
41
References
18
Citations by year
2026: 4 · 2024: 3 · 2023: 4 · 2022: 5 · 2021: 5 · 2020: 1 · 2018: 3 · 2017: 2 · 2016: 1 · 2015: 1 · 2014: 2 · 2013: 2 · 2012: 1
FWCI
2.68
Type
journal article
Language
fr
Open access
Locations
  • Le Lait (publishedVersion)
  • HAL (submittedVersion, other-oa)
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 › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords
non-starter lactic acid bacteria, Gruyère cheese, Lactobacillus casei, Lactobacillus rhamnosus, bacterial genotypes, raw milk, skim milk, cheese ripening, cheese starter cultures, dairy microbiology, PDO cheese

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