Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat Cheddar-type cheese
Open accessAbstract
This study investigated population dynamics of starter, adjunct, and nonstarter lactic acid bacteria (NSLAB) in reduced-fat Cheddar and Colby cheese made with or without a Lactobacillus casei adjunct. Duplicate vats of cheese were manufactured and ripened at 7 degrees C. Bacterial populations were monitored periodically by plate counts and by DNA fingerprinting of cheese isolates with the random amplified polymorphic DNA technique. Isolates that displayed a unique DNA fingerprint were identified to the species level by partial nucleotide sequence analysis of the 16S rRNA gene. Nonstarter biota in both cheese types changed over time, but populations in the Colby cheese showed a greater degree of species heterogeneity. The addition of the L. casei adjunct to cheese milk at 10(4) cfu/ml did not completely suppress "wild" NSLAB populations, but it did appear to reduce nonstarter species and strain diversity in Colby and young Cheddar cheese. Nonetheless, nonstarter populations in all 6-mo-old cheeses were dominated by wild L. casei. Interestingly, the dominant strains of L. casei in each 6-mo-old cheese appeared to be affected more by adjunct treatment and not cheese variety.
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As lactose is metabolized during the first weeks of ripening, adventitious LAB can obtain energy from compounds such as lactic acid, citric acid, ribose, fatty acids, glycerol, and amino acids.
“As lactose is metabolized during the first weeks of ripening, adventitious LAB can obtain energy from compounds such as lactic acid, citric acid, ribose, fatty acids, glycerol, and amino acids [26,119].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [119]
The Discussion (page unavailable) reports that nonstarter lactic acid bacteria can derive energy from lactic acid, citric acid, fatty acids, glycerol, and amino acids, and identifies ribose as a possible nutrient for their growth. The Carbohydrate Utilization section (page unavailable) also reports that many isolates fermented ribose. The paper does not establish the claim’s specific timing that lactose is metabolized during the first weeks of ripening. (LLM, conf=0.85)
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- Authors
- Broadbent, J. R., Houck, K., Johnson, M. E., & Oberg, C. J.
- Affiliations
- Utah State University (US)
- University of Wisconsin–Madison (US)
- Weber State University (US)
- Corresponding author
- Broadbent, J.R.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2003-09
- Volume
- 86
- Issue
- 9
- Pages
- 2773-2782
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2149725128
- Cited by
- 48
- References
- 36
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 3 · 2023: 1 · 2022: 3 · 2021: 5 · 2020: 2 · 2019: 1 · 2017: 3 · 2016: 1 · 2015: 3 · 2014: 2 · 2013: 6 · 2012: 4
- FWCI
- 1.66
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Digital Commons - USU (Utah State University) (submittedVersion)
- Funders
- Dairy Management, Inc
- 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
- non-starter lactic acid bacteria, low-fat cheese, Cheddar cheese, Lactobacillus casei, adjunct cultures, bacterial population dynamics, strain diversity, cheese ripening, 16S rRNA gene, DNA fingerprinting
- MeSH terms
- Cheese, Fermentation, Food Technology, Humans, Lacticaseibacillus casei, Lipids, Taste, Colony Count, Microbial, DNA Fingerprinting, Carbohydrate Metabolism
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