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Nonstarter Lactobacilli in Cheddar Cheese: A Review

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Peterson, S.D., Marshall, R.T.·1990·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(90)78804-2
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Abstract

Lactobacilli constitute the majority of nonstarter lactic acid bacteria (NSLAB) in Cheddar cheese.Species predominating are Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus brevis.Typical cell densities in Cheddar cheese range from 10 to l()4/g during the first 10 d to about 10 8 /g within a few weeks postmanufacture.Numbers in cheese are affected by numbers in raw milk and the extent of postpasteurlzation contamination.Lactobacilli sustain growth in cheese depleted of fermentable carbohydrate by metabolizing peptides, amino acids, sugars released from enzymic hydrolysis of casein, and products of degrading starter bacteria.Lactobacilli, which require several amino acids for growth, possess numerous proteases and peptidases.Peptidases produced by L. casei include dipeptidase, tripeptidase, carboxypeptidase, aminopeptidase, and endopeptidase.Results have been variable in numerous experiments testing the use of selected lactobacilli as adjuncts to lactic starter culture for cheese ripening.Results depended on numbers, strain, type of cheese, and condition of manufacture.Shocking lactobacilli with heat, freezing, lysozyme, ultrasound, organic solvents, or alkaline conditions has been used to minimize proteolytic activity while enhancing peptidolysis.These efforts to accelerate cheese ripening by increasing amounts of active peptidases have been only partially successful.

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Metadata

Authors
Peterson, S. D., & Marshall, R. T.
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1990-06
Volume
73
Issue
6
Pages
1395-1410
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(90)78804-2
OpenAlex
W1997502221
Cited by
258
References
5
FWCI
16.09
Type
journal article
Language
en
Open access
bronze
Licence

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Peterson, S. D., & Marshall, R. T. (1990). Nonstarter Lactobacilli in Cheddar Cheese: A Review. Journal of Dairy Science. https://doi.org/10.3168/jds.s0022-0302(90)78804-2

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