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.authorStefanovic, Ewelina
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorRoces, Clara
dc.contributor.authorRea, Mary C.
dc.contributor.authorO'Sullivan, Maurice
dc.contributor.authorSheehan, Jeremiah J.
dc.contributor.authorMcAuliffe, Olivia
dc.contributor.funderTeagasc
dc.date.accessioned2018-08-29T15:47:25Z
dc.date.available2018-08-29T15:47:25Z
dc.date.issued2018
dc.description.abstractThe 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.sponsorshipTeagasc (2012040, 6224)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1506
dc.identifier.citationStefanovic, 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.2018.01506en
dc.identifier.doi10.3389/fmicb.2018.01506
dc.identifier.endpage12
dc.identifier.issn1664-302X
dc.identifier.journaltitleFrontiers in Microbiologyen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/6672
dc.identifier.volume9
dc.language.isoenen
dc.publisherFrontiers Media S.A.en
dc.relation.urihttps://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.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectLactobacillus paracaseien
dc.subjectDairyen
dc.subjectCheese flavoren
dc.subjectDiversificationen
dc.subjectVolatilesen
dc.titleEvaluation of the potential of Lactobacillus paracasei adjuncts for flavor compounds development and diversification in short-aged cheddar cheeseen
dc.typeArticle (peer-reviewed)en
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