Dynamics of starter,adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese |
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| Affiliation: | 1. Lactic Acid Bacteria & Mucosal Immunity, Center for Infection and Immunity of Lille, Institut Pasteur de Lille, INSERM U1019, CNRS UMR 8204, Université de Lille, 1 rue du Pr Calmette, BP 245, F-59019 Lille, France;2. Actalia Produits Laitiers, BP 50915, F-35009, France;3. INRA, UMR1253 STLO, Science et Technologie du Lait et de l''?uf, F-35042 Rennes, France;4. AGROCAMPUS OUEST, UMR1253 STLO, F-35042 Rennes, France;5. Genoscreen, Service of Research, Development and Innovation in Health and Environment, 1 rue du Pr Calmette, BP 245, F-59019 Lille, France;6. Service des Maladies de l''Appareil Digestif, Department of Hepato-Gastroenterology, University Hospital of Rennes, Pontchaillou, France;7. INSERM U991, University of Rennes 1, Rennes, France;1. Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy;2. Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy |
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| Abstract: | The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) were investigated by culture-dependent and culture-independent analysis. The cheese microbiota was dominated by the adjunct Lactobacillus after 4 weeks of ripening and the fat content did not influence the microbial diversity. The Leuconostoc sp., presumably from the DL starter, was detected in cheeses made with added Lactobacillus plantarum and Lactobacillus rhamnosus and was not detected in cheese made with added Lactobacillus paracasei after 4 and 7 weeks. No Lactobacillus spp. were detected in cheese with added Propionibacterium, while Leuconostoc was the only species detected. In cheeses made with Lc. lactis ssp. cremoris as starter, the Lactobacillus microbiota was similar to the cheese milk microbiota after 24 h while after 4 weeks different species of Lactobacillus and Leuconostoc were detected. |
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