Evaluation of the potential of Lactobacillus paracasei adjuncts for flavor compounds development and diversification in short-aged cheddar cheese

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dc.contributor.author Stefanovic, Ewelina
dc.contributor.author Kilcawley, Kieran N.
dc.contributor.author Roces, Clara
dc.contributor.author Rea, Mary C.
dc.contributor.author O'Sullivan, Maurice
dc.contributor.author Sheehan, Jeremiah J.
dc.contributor.author McAuliffe, Olivia
dc.date.accessioned 2018-08-29T15:47:25Z
dc.date.available 2018-08-29T15:47:25Z
dc.date.issued 2018
dc.identifier.citation Stefanovic, E., Kilcawley, K. N., Roces, C., Rea, M. C., O'Sullivan, M., Sheehan, J. J. and McAuliffe, O. (2018) 'Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese', Frontiers in Microbiology, 9, 1506 (12pp). doi: 10.3389/fmicb.2018.01506 en
dc.identifier.volume 9
dc.identifier.startpage 1
dc.identifier.endpage 12
dc.identifier.issn 1664-302X
dc.identifier.uri http://hdl.handle.net/10468/6672
dc.identifier.doi 10.3389/fmicb.2018.01506
dc.description.abstract The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. These bacteria are recognized for their potential to improve Cheddar cheese flavor when used as adjunct cultures. In this study, three strains of L. paracasei (DPC2071, DPC4206, and DPC4536) were evaluated for their contribution to the enhancement and diversification of flavor in short-aged Cheddar cheese. The strains were selected based on their previously determined genomic diversity, variability in proteolytic enzyme activities and metabolic capability in cheese model systems. The addition of adjunct cultures did not affect the gross composition or levels of lipolysis of the cheeses. The levels of free amino acids (FAA) in cheeses showed a significant increase after 28 days of ripening. However, the concentrations of individual amino acids in the cheeses did not significantly differ except for some amino acids (aspartic acid, threonine, serine, and tryptophan) at Day 14. Volatile profile analysis revealed that the main compounds that differentiated the cheeses were of lipid origin, such as long chain aldehydes, acids, ketones, and lactones. This study demonstrated that the adjunct L. paracasei strains contributed to the development and diversification of compounds related to flavor in short-aged Cheddar cheeses. en
dc.description.sponsorship Teagasc (2012040, 6224) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Frontiers Media S.A. en
dc.relation.uri https://www.frontiersin.org/articles/10.3389/fmicb.2018.01506/full
dc.rights © 2018, the Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject Lactobacillus paracasei en
dc.subject Dairy en
dc.subject Cheese flavor en
dc.subject Diversification en
dc.subject Volatiles en
dc.title Evaluation of the potential of Lactobacillus paracasei adjuncts for flavor compounds development and diversification in short-aged cheddar cheese en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Maurice O'Sullivan, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: maurice.osullivan@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Teagasc
dc.description.status Peer reviewed en
dc.identifier.journaltitle Frontiers in Microbiology en
dc.internal.IRISemailaddress maurice.osullivan@ucc.ie en
dc.identifier.articleid 1506


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© 2018, the Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Except where otherwise noted, this item's license is described as © 2018, the Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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