Skip to main content
SpringerLink
Log in

Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

  • Original Paper
  • Published:
Dairy Science & Technology

Abstract

Lactobacilli have been used as adjunct cultures in the manufacture of different cheeses with the objective of accelerating ripening and/or improving cheese quality, but no studies have been conducted with strains from non-dairy origins. A miniature cheddar-type cheese model was used to screen ten dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains for their performances as adjuncts in cheese manufacture. All strains were able to grow and survive in the cheese environment and produced only minor, although statistically significant, changes in gross cheese composition. Adjuncts affected secondary proteolysis causing differences in the levels of free amino groups, total free amino acids and reversed-phase HPLC (RP-HPLC) profiles of pH 4.6-soluble extract. Three strains were selected on the basis of differences in proteolysis pattern and used in a pilot-plant production of cheddar cheese, which was ripened for 180 days. The results confirmed that use of L. plantarum adjuncts significantly affected secondary proteolysis as measured by free amino acid production with minor impact on gross composition and primary starter performance, but the impact on RP-HPLC profiles of pH 4.6-soluble extracts was not statistically significant. The use of a strain originally isolated from olive brine fermentation, L. plantarum P1.5, resulted in significantly improved preference scores over the control.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Adler-Nissen J (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27:1256–1262

    Article  CAS  Google Scholar 

  • Ayad EHE, Verheul A, Wouters JTM, Smit G (2000) Application of wild starter cultures for flavour development in pilot plant cheese making. Int Dairy J 10:169–179

    Article  CAS  Google Scholar 

  • Beresford T, Williams A (2004) The microbiology of cheese ripening. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese: chemistry, physics and microbiology, vol 1. Elsevier, London, pp 287–318

    Chapter  Google Scholar 

  • Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E (2007) Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J Dairy Sci 90:4532–4542

    Article  Google Scholar 

  • Chamba J-F, Irlinger F (2004) Secondary and adjunct cultures. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese: chemistry, physics and microbiology, vol 1. Elsevier, London, pp 191–206

    Chapter  Google Scholar 

  • Church FC, Swaisgood HE, Porter DH, Catignani L (1983) Spectrophotometric assay using o-phtaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J Dairy Sci 66:1219–1227

    Article  CAS  Google Scholar 

  • Crow V, Curry B, Hayes M (2001) The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand cheddar. Int Dairy J 11:275–283

    Article  CAS  Google Scholar 

  • Di Cagno R, Quinto M, Corsetti A, Minervini F, Gobbetti M (2006) Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system. Int Dairy J 16:119–130

    Article  Google Scholar 

  • Drake SL, Gerard PD, Drake MA (2008) Consumer preferences for mild cheddar cheese flavours. J Food Sci 73:449–455

    Article  Google Scholar 

  • Fitzsimons NA, Cogan TM, Condon S, Beresford T (2001) Spatial and temporal distribution of non-starter lactic acid bacteria in cheddar cheese. J Appl Microbiol 90:600–608

    Article  CAS  Google Scholar 

  • Fox PF (1963) Potentiometric determination of salt in cheese. J Dairy Sci 46:744–745

    Article  CAS  Google Scholar 

  • Hynes E, Ogier J-C, Delacroix-Buchet A (2001) Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture. Int Dairy J 11:587–597

    Article  CAS  Google Scholar 

  • Hynes ER, Bergamini CV, Suárez VB, Zalazar CA (2003) Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus. J Dairy Sci 86:3831–3840

    Article  CAS  Google Scholar 

  • International Dairy Federation (1996). Milk: determination of the fat content (Rose Gottlieb gravimetric method). International Standard 1D, International Dairy Federation, Brussels, Belgium

  • International Dairy Federation (1982) International standard, 4A, cheese and processed cheese—determination of the total solids content (reference method). International Dairy Federation, Brussels

    Google Scholar 

  • International Dairy Federation (1993) International standard, 20B, milk—determination of nitrogen content. International Dairy Federation, Brussels

    Google Scholar 

  • Jordan KN, Cogan TM (1993) Identification and growth of non-starter lactic acid bacteria in Irish cheddar cheese. Irish J Agric Food Res 32:47–55

    Google Scholar 

  • Kosikowski FV, Mistry VV (1997) Cheese and fermented milk foods, vol. 2. procedures and analysis, 3rd edn. FV Kosikowski LLC, Westport

    Google Scholar 

  • Kuchroo CN, Fox PF (1982) Soluble nitrogen in cheddar cheese; comparison of extraction procedures. Milchwissenschaft 37:331–335

    CAS  Google Scholar 

  • Lawrence RC, Gilles J, Creamer LK, Crow VL, Heap HA, Honoré CG, Johnston KA, Samal PK (2004) Cheddar cheese and related dry-salted cheese varieties. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese: chemistry, physics and microbiology, vol. 2. Elsevier, London, pp. 287–318

  • Lee HM, Lee YA (2008) Differential medium for lactic acid-producing bacteria in a mixed culture. Letts Appl Microbiol 46:676–681

    Article  Google Scholar 

  • Lynch CM, McSweeney PLH, Fox PF, Cogan TM, Drinan FD (1996) Manufacture of cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions. Int Dairy J 6:851–867

    Article  Google Scholar 

  • Lynch CM, Muir DD, Banks JM, McSweeney PLH, Fox PF (1999) Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on cheddar cheese ripening. J Dairy Sci 82:1618–1628

    Article  CAS  Google Scholar 

  • MacFie HJH, Bratchell N, Greenhoff K, Vallis IV (1989) Designs to balance the effect of order of presentation and first order carry-over effects in hall tests. J Sens Stud 4:129–148

    Article  Google Scholar 

  • Milesi MM, McSweeney PLH, Hynes ER (2008a) Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature cheddar-type cheeses. J Dairy Sci 91:3277–3290

    Article  CAS  Google Scholar 

  • Milesi MM, McSweeney PLH, Hynes ER (2008b) Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese type. J Appl Microbiol 105:884–892

    Article  CAS  Google Scholar 

  • O’Mahony M (1985) Sensory evaluation of foods. Marcel Dekker, New York

    Google Scholar 

  • Ong L, Henriksson A, Shah NP (2006) Development of probiotic cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. Int Dairy J 16:446–456

    Article  CAS  Google Scholar 

  • Ong L, Henriksson A, Shah NP (2007) Chemical analysis and sensory evaluation of cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. Int Dairy J 17:937–945

    Article  CAS  Google Scholar 

  • Ortigosa M, Arizcun C, Torre P, Izco JM (2005) Use of wild Lactobacillus strains in an adjunct culture for a Roncal-type cheese. J Dairy Res 72:168–178

    Article  CAS  Google Scholar 

  • Parente E, Ciocia F, Ricciardi A, Zotta T, Felis GE, Torriani S (2010) Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study. Int J Food Microbiol 144:270–279

    Article  CAS  Google Scholar 

  • Parente E, Patel H, Caldeo V, Piraino P, McSweeney PLH (2012) RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility. Food Chem 131:1552–1560

    Article  CAS  Google Scholar 

  • Pinheiro JC, Bates DM (eds) (2000) Mixed-effects models in S and SPLUS’. Springer, New York

    Google Scholar 

  • Piraino P, Parente E, McSweeney PLH (2004) Processing of chromatographic data for chemometric analysis of peptide profiles from cheese extracts: a novel approach. J Agric Food Chem 52:6904–6911

    Article  CAS  Google Scholar 

  • Poveda JM, Sousa MJ, Cabezas L, McSweeney PLH (2003) Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. Int Dairy J 13:169–178

    Article  CAS  Google Scholar 

  • R Development Core Team (2013) R: a language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. http://www.R-project.org/. Accessed 07 May 2013

  • Shakeel-Ur-Rehman, McSweeney PLH, Fox PF (1998) Protocol for the manufacture of miniature cheeses. Lait 78:607–620

    Article  CAS  Google Scholar 

  • Swearingen PA, O’Sullivan DJ, Warthesen JJ (2001) Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on cheddar cheese quality. J Dairy Sci 84:50–59

    Article  CAS  Google Scholar 

  • Upadhyay VK, McSweeney PLH, Magboul AAA, Fox PF (2004) Proteolysis in cheese in cheese during ripening. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese: chemistry, physics and microbiology, vol 1. Elsevier, London, pp 391–433

    Chapter  Google Scholar 

  • Williams AG, Withers SE, Brechany EY, Banks JM (2006) Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese. J Appl Microbiol 101:1062–1075

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was partly funded by Ministero dell’Istruzione, dell’Università e della Ricerca, Rome, Italy, PRIN n.20088SZB9B and by a grant from the Food Industrial Research Measure administered by the Irish Department of Agriculture, Fisheries and Food. The support of Regione Basilicata and ENI, which funded Dr. Felicia Ciocia Ph.D. scholarship, is acknowledged.

Author information

Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland

    Felicia Ciocia & Paul L. H. McSweeney

  2. Dr. Paolo Piraino Statistical Consulting, Rende, CS, Italy

    Paolo Piraino

  3. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Italy, and Istituto di Scienze dell’Alimentazione, CNR, Avellino, Italy

    Eugenio Parente

  4. Dipartimento di Biologia Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Potenza, Italy, and Istituto di Scienze dell’Alimentazione, CNR, Avellino, Italy

    Eugenio Parente

Authors
  1. Felicia Ciocia
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Paul L. H. McSweeney
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Paolo Piraino
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Eugenio Parente
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Eugenio Parente.

Electronic supplementary material

Below is the link to the electronic supplementary material.

ESM 1

(PDF 2,992 kb)

About this article

Cite this article

Ciocia, F., McSweeney, P.L.H., Piraino, P. et al. Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese. Dairy Sci. & Technol. 93, 623–640 (2013). https://doi.org/10.1007/s13594-013-0131-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13594-013-0131-8

Keywords

Search

Navigation