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Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.
J Dairy Sci. 2003 Sep; 86(9):2773-82.JD

Abstract

This study investigated population dynamics of starter, adjunct, and nonstarter lactic acid bacteria (NSLAB) in reduced-fat Cheddar and Colby cheese made with or without a Lactobacillus casei adjunct. Duplicate vats of cheese were manufactured and ripened at 7 degrees C. Bacterial populations were monitored periodically by plate counts and by DNA fingerprinting of cheese isolates with the random amplified polymorphic DNA technique. Isolates that displayed a unique DNA fingerprint were identified to the species level by partial nucleotide sequence analysis of the 16S rRNA gene. Nonstarter biota in both cheese types changed over time, but populations in the Colby cheese showed a greater degree of species heterogeneity. The addition of the L. casei adjunct to cheese milk at 10(4) cfu/ml did not completely suppress "wild" NSLAB populations, but it did appear to reduce nonstarter species and strain diversity in Colby and young Cheddar cheese. Nonetheless, nonstarter populations in all 6-mo-old cheeses were dominated by wild L. casei. Interestingly, the dominant strains of L. casei in each 6-mo-old cheese appeared to be affected more by adjunct treatment and not cheese variety.

Authors+Show Affiliations

Broadbent JR
Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700, USA. broadbnt@cc.usu.edu
Houck K
No affiliation info available
Johnson ME
No affiliation info available
Oberg CJ
No affiliation info available

MeSH

Carbohydrate MetabolismCheeseColony Count, MicrobialDNA FingerprintingFermentationFood TechnologyHumansLacticaseibacillus caseiLipidsTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14507013

Citation

Broadbent, J R., et al. "Influence of Adjunct Use and Cheese Microenvironment On Nonstarter Bacteria in Reduced-fat Cheddar-type Cheese." Journal of Dairy Science, vol. 86, no. 9, 2003, pp. 2773-82.
Broadbent JR, Houck K, Johnson ME, et al. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese. J Dairy Sci. 2003;86(9):2773-82.
Broadbent, J. R., Houck, K., Johnson, M. E., & Oberg, C. J. (2003). Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese. Journal of Dairy Science, 86(9), 2773-82.
Broadbent JR, et al. Influence of Adjunct Use and Cheese Microenvironment On Nonstarter Bacteria in Reduced-fat Cheddar-type Cheese. J Dairy Sci. 2003;86(9):2773-82. PubMed PMID: 14507013.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese. AU - Broadbent,J R, AU - Houck,K, AU - Johnson,M E, AU - Oberg,C J, PY - 2003/9/26/pubmed PY - 2003/12/3/medline PY - 2003/9/26/entrez SP - 2773 EP - 82 JF - Journal of dairy science JO - J Dairy Sci VL - 86 IS - 9 N2 - This study investigated population dynamics of starter, adjunct, and nonstarter lactic acid bacteria (NSLAB) in reduced-fat Cheddar and Colby cheese made with or without a Lactobacillus casei adjunct. Duplicate vats of cheese were manufactured and ripened at 7 degrees C. Bacterial populations were monitored periodically by plate counts and by DNA fingerprinting of cheese isolates with the random amplified polymorphic DNA technique. Isolates that displayed a unique DNA fingerprint were identified to the species level by partial nucleotide sequence analysis of the 16S rRNA gene. Nonstarter biota in both cheese types changed over time, but populations in the Colby cheese showed a greater degree of species heterogeneity. The addition of the L. casei adjunct to cheese milk at 10(4) cfu/ml did not completely suppress "wild" NSLAB populations, but it did appear to reduce nonstarter species and strain diversity in Colby and young Cheddar cheese. Nonetheless, nonstarter populations in all 6-mo-old cheeses were dominated by wild L. casei. Interestingly, the dominant strains of L. casei in each 6-mo-old cheese appeared to be affected more by adjunct treatment and not cheese variety. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/14507013/Influence_of_adjunct_use_and_cheese_microenvironment_on_nonstarter_bacteria_in_reduced_fat_cheddar_type_cheese_ DB - PRIME DP - Unbound Medicine ER -