Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese
Open accessAbstract
This study investigated the evolution of the Lactobacillus species and the microbial composition of the starter during Grana cheese making.The early stages of cheese making were studied, and both the composition of the natural whey starter and its modification in response to curd cooking were considered.The growth and distribution of the thermophilic lactobacilli in the cheese at 48 h after molding was affected by the temperature gradient between the external and internal cheese zones.Growth was maximum between 0 and 6 h in the cheese exterior and between 6 and 24 h in the core.This variation occurred because the cheese interior was around 52°C 6 h after molding, which is far from the optimum for the thermophilic lactobacilli growth.Dot-blot hybridization experiments allowed the identification of up to 280 isolates.Lactobacillus helveticus predominated in the natural whey starter and in the external cheese zones.Distribution of Lactobacillus delbrueckii and the heterofermentative lactobacilli, which slowly increased from the molding until 48 h, was more variable in the internal regions than in the external regions of the cheese.This study demonstrates that the thermophilic lactobacilli behave differently during the technological process than during experiments using laboratory models.
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As a result, large cheeses may exhibit varying rates of ripening in different zones.
“As a result, large cheeses may exhibit varying rates of ripening in different zones [81,85,86].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [85]
The Conclusions report that bacterial growth and acidification occur at different rates across a Grana Padano wheel during the 48-hour molding stage. The Introduction says variation in lactobacilli can affect the ripening profile, but the paper does not establish that ripening itself proceeds at different rates in different zones. Page numbers are unavailable in our copy. (LLM, conf=0.82)
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Research works printed but not linked: 1
- Mucchetti, G., F. Locci, L. Mazzucotelli, F. Addeo, and E. Neviani. 1996. Effect of temperature gradient on acidifica- tion rate in Grana Padano cheese. Page 47 in Proc. Symp. Ripening and Quality of Cheeses, Besanc ¸on. February 26-28. Inst. Natl. Rech. Agron., Stn. Rech. Technol. Anal. Laitie `res, Poligny, France.
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Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7187 · Cited by 216 · see citing works
Self-citationDrivers 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 · see citing works
Self-citationNatural Whey Starter for Parmigiano Reggiano: Culture-Independent Approach
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Self-citationMicrobiota of Cheese Ecosystems: A Perspective on Cheesemaking
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“As a result, large cheeses may exhibit varying rates of ripening in different zones [81,85,86].”
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Self-citation
- Authors
- Giraffa, G., Rossetti, L., Mucchetti, G., Addeo, F., & Neviani, E.
- Affiliations
- Foraggere e Lattiero Casearie (IT)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1998-01
- Volume
- 81
- Issue
- 1
- Pages
- 31-36
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2091914912
- Cited by
- 45
- References
- 14
- Citations by year
- 2025: 2 · 2024: 2 · 2022: 2 · 2021: 1 · 2020: 1 · 2019: 1 · 2018: 2 · 2015: 1 · 2013: 2
- FWCI
- 4.41
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- 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
- whey starter cultures, temperature gradient, cheese ripening, Lactobacillus helveticus, Lactobacillus delbrueckii, heterofermentative lactobacilli
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