Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese |
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| Authors: | BH LEE LC LALEYE RE SIMARD M-H MUNSCH RA HOLLEY |
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| Affiliation: | Author Lee is with the Food Research &Development Centre, Agriculture Canada, Sainte-Hyacinthe, Québec, Canada, J2S 8E3.;Authors Simard and Munsch are with the Département de sciences et technologies des aliments et Centre de recherche en nutrition, University Laval, Québec, Canada, G1K 7P4.;Author Laleye, formerly with the Univ. of Laval, is currently affiliated with Ault Foods Ltd, Research Dept, London, Ontario.;Author Holley, formerly with the Food Research Centre, Agriculture Canada, Ottawa, Ontario, is currently affiliated with Labatt Food Company, Technical Services Dept, London, Ontario, Canada, N6A 4M3. |
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| Abstract: | Cheddar cheese was manufactured by inoculation with and without cultures of homofermentative Lactobacillus strains (L. casei-subsp-casei, L. casei-subsp-pseudoptantarum, L. plantarum). Growth rate of microflora, the incidence of heterofermentative lactobacilli and the rate of proteolysis were then studied during aging. The total number of psychotrophs, mesophiles and lactic streptococci reached a maximum at 5 months but maximum numbers attained were dependent upon the curing temperature (7°C or 15°C). The acceleration of cheese ripening by Lactobacillus cultures was accompanied by a greater degree of protein hydrolysis which was detectable after 8 months aging as soluble nitrogen in TCA extracts (360 mg/100g at 15°C and 240 mg at 7°C, versus 170 mg and 75 mg, respectively, for the controls). |
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