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Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese
Open accessAbstract
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 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]
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“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]
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“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]
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“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]
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“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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“The adventitious NSLAB are a particularly heterogeneous group, and include mesophilic lactobacilli, enterococci, pediococci, and Leuconostoc [100,114,115].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [114]
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Sorted by citations
Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.019 · Cited by 665
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276
“Natural adjunct cultures are often adventitious cultures LAB, which are not part of the added starter culture [114,115].”
InfluentialGatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7187 · Cited by 216
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Santiago-López, L., Aguilar-Toalá, J. E., Hernández-Mendoza, A., Vallejo-Cordoba, B., Liceaga, A. M., & González-Córdova, A. F. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-13465 · Cited by 209
Drivers that establish and assembly the lactic acid bacteria biota in cheeses.
Gobbetti, M., Di Cagno, R., Calasso, M., Neviani, E., Fox, P. F., & De Angelis, M. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.06.010 · Cited by 151
Metadata
- 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
- 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
- bronze
- doi.org
- 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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