Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese

• Published in: Food microbiology Vol. 23; no. 6; pp. 591 - 598
• Main Authors: Ortigosa, M., Arizcun, C., Irigoyen, A., Oneca, M., Torre, P.
• Format: Journal Article
• Language: English
• Published: London Elsevier Ltd 01.09.2006; Elsevier
• Subjects: Adjunct culture; adjuvants; aerobes; Animals; Antibiosis; bacterial colonization; bacteriology; Biological and medical sciences; Cheese - microbiology; Cheese - standards; cheese milk; cheese ripening; cheese starters; cheesemaking; Colony Count, Microbial; competitive exclusion; Enterobacteriaceae; Enterococcus; ewe milk; Ewe's-milk cheese; Facultatively heterofermentative lactobacilli; Fermentation; food contamination; Food industries; Food Microbiology; food processing quality; Fundamental and applied biological sciences. Psychology; Humans; lactic acid bacteria; Lactobacillus; Lactobacillus - growth & development; Lactobacillus paracasei; Lactobacillus plantarum; Milk and cheese industries. Ice creams; pasteurized milk; physicochemical properties; Probiotics; raw milk; Sheep; synergism; Taste; Facultatively heterofermentative lactobacilli; Ewe's-milk cheese; Adjunct culture; Ewe milk cheese; Lactic acid bacteria; Dairy product; Bacteria; Lactobacillaceae; Lactobacillus
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2005.09.005

The effect of two different experimental adjunct cultures composed of native facultatively heterofermentative lactobacilli (FHL) on the development of various groups of micro-organisms in Roncal-type ewes’ milk cheese was studied. Four cheese batches were manufactured from raw milk (C), pasteurized milk (P), pasteurized milk and an adjunct culture of Lactobacillus paracasei (PP); and pasteurized milk and adjunct culture of Lactobacillus paracasei plus Lactobacillus plantarum (PPP). Retention of the two adjunct cultures in the cheeses was good, and population levels remained constant at around 10 7 cfu g −1 of cheese throughout ripening. Levels of Enterobacteriaceae and enterococci fell off more abruptly in the batches made with the Lactobacillus adjunct cultures, suggesting competition between the added lactobacilli and those groups of micro-organisms. The inhibitory effect was greater for the adjunct culture composed of L. paracasei plus L. plantarum. Lactococcal levels were higher in the batches made with added FHL, which may be indicative of a synergistic effect between these two groups.