Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation

Abstract

This study evaluated the influence of 11 autochthonous mesophilic lactobacilli strains on maturation profile of a miniature semihard cheese. Five strains of Lactiplantibacillus plantarum, three Lacticaseibacillus rhamnosus, two Lacticaseibacillus casei and one Lacticaseibacillus paracasei, were evaluated individually as adjunct cultures. Three groups of strains were distinguished regarding their influence: One group was characterised by consumption of citrate and production of several volatile compounds, another group by its acidification and peptidolytic activity, while two strains had no influence. The combined use of strains with different properties as adjunct cultures probably allows further improvement and diversification of cheese flavour.