Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

• Published in: Journal of dairy science Vol. 94; no. 11; pp. 5263 - 5277
• Main Authors: Budinich, M.F., Perez-Díaz, I., Cai, H., Rankin, S.A., Broadbent, J.R., Steele, J.L.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.11.2011; Elsevier
• Subjects: acetates; amino acids; Animal productions; Bacterial Load; biochemical pathways; Biological and medical sciences; carbon; Cheddar cheese; Cheese - analysis; Cheese - microbiology; cheese model system; cheese ripening; citrates; Citric Acid - metabolism; energy; energy sources in cheese; equations; ethanol; Fermentation; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; galactose; Galactose - metabolism; Kinetics; Lactobacillus - growth & development; Lactobacillus - metabolism; Lactobacillus paracasei; Lactobacillus paracasei ATCC 334; lactose; Lactose - metabolism; metabolism; microbial growth; microbial physiology; Milk and cheese industries. Ice creams; Models, Biological; monitoring; nonstarter lactic acid bacteria; Oxidation-Reduction; Oxygen - analysis; peptides; Terrestrial animal productions; Time Factors; Vertebrates; nonstarter lactic acid bacteria; Lactobacillus paracasei ATCC 334; cheese model system; energy sources in cheese; Lactic acid bacteria; Growth; Dairy product; Cheese; Energy source; Dairy industry; Bacteria; Lactobacillaceae; Models; Lactobacillus
• ISSN: 0022-0302; 1525-3198; 1525-3198
• DOI: 10.3168/jds.2009-2512

Growth of Lactobacillus paracasei ATCC 334, in a cheese-ripening model system based upon a medium prepared from ripening Cheddar cheese extract (CCE) was evaluated. Lactobacillus paracasei ATCC 334 grows in CCE made from cheese ripened for 2 (2mCCE), 6 (6mCCE), and 8 (8mCCE) mo, to final cell densities of 5.9×108, 1.2×108, and 2.1×107cfu/mL, respectively. Biochemical analysis and mass balance equations were used to determine substrate consumption patterns and products formed in 2mCCE. The products formed included formate, acetate, and d-lactate. These data allowed us to identify the pathways likely used and to initiate metabolic flux analysis. The production of volatiles during growth of Lb. paracasei ATCC 334 in 8mCCE was monitored to evaluate the metabolic pathways utilized by Lb. paracasei during the later stages of ripening Cheddar cheese. The 2 volatiles detected at high levels were ethanol and acetate. The remaining detected volatiles are present in significantly lower amounts and likely result from amino acid, pyruvate, and acetyl-coenzyme A metabolism. Carbon balance of galactose, lactose, citrate, and phosphoserine/phosphoserine-containing peptides in terms of d-lactate, acetate, and formate are in agreement with the amounts of substrates observed in 2mCCE; however, this was not the case for 6mCCE and 8mCCE, suggesting that additional energy sources are utilized during growth of Lb. paracasei ATCC 334 in these CCE. This study provides valuable information on the biochemistry and physiology of Lb. paracasei ATCC 334 in ripening cheese.