Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption.

Abstract

In this work, we simulated cold chain interruptions in soft cheeses of high-moisture toassess their impact on ripening, putting attention on the behaviour of an adjunct cultureof Lactobacillus paracasei 90 (L90) when it was added. Temperature variation did notchange starter culture levels but it significantly increased L90 population at 60 days incheeses with cold chain interruption. Cold chain interruptions and adjunct culture led toan increase of the proteolysis levels and produced changes in the carbohydratefermentation, volatile compounds profiles and sensory scores. In cheeses with coldchain interruptions, L90 did not cause any defects and maintained its capacity ofimproving flavour and odour intensities by increasing the levels of diacetyl and acetoin,and decreasing pungent taste and compounds associated with rancidity. In addition,samples with adjunct culture presented increased levels of lactic acid without beingperceived as a defect by the sensory panel.