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Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
J Dairy Sci. 2015 Nov; 98(11):7473-82.JD

Abstract

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB), Lactobacillus wasatchensis WDC04, was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using S. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~10(4) cfu/mL. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~10(9) cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<10(2) cfu/g). As expected, Lactobacillus wasatchensis counts were 3×10(5) cfu/g in cheeses inoculated with this bacterium and below enumeration limits in the control cheese. Starter streptococci decreased over time at both storage temperatures but declined more rapidly at 12°C, especially in cheese also containing Lb. wasatchensis. Populations of fast-growing NSLAB and the slow-growing Lb. wasatchensis reached 5×10(7) and 2×10(8) cfu/g, respectively, after 16 wk of storage at 12°C. Growth of NSLAB coincided with a reduction in galactose concentration in the cheese from 0.6 to 0.1%. Levels of galactose at 6°C had similar decrease. Gas formation and textural defects were only observed in cheese with added Lb. wasatchensis ripened at 12°C. Use of S. thermophilus as starter culture resulted in galactose accumulation that Lb. wasatchensis can use to produce CO2, which contributes to late gas blowing in Cheddar-style cheeses, especially when the cheese is ripened at elevated temperature.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ortakci F
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700.
Broadbent JR
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700. Electronic address: Jeff.Broadbent@usu.edu.
Oberg CJ
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700; Microbiology Department, Weber State University, Ogden, UT 84408-2506.
McMahon DJ
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700. Electronic address: Donald.McMahon@usu.edu.

MeSH

AnimalsCheeseColony Count, MicrobialFermentationFood HandlingFood MicrobiologyLactobacillusMilkStreptococcus thermophilusTemperature

Pub Type(s)

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

Language

eng

PubMed ID

26364109

Citation

Ortakci, Fatih, et al. "Growth and Gas Formation By Lactobacillus Wasatchensis, a Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, in Cheddar-style Cheese Made Using a Streptococcus Thermophilus Starter." Journal of Dairy Science, vol. 98, no. 11, 2015, pp. 7473-82.
Ortakci F, Broadbent JR, Oberg CJ, et al. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter. J Dairy Sci. 2015;98(11):7473-82.
Ortakci, F., Broadbent, J. R., Oberg, C. J., & McMahon, D. J. (2015). Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter. Journal of Dairy Science, 98(11), 7473-82. https://doi.org/10.3168/jds.2015-9556
Ortakci F, et al. Growth and Gas Formation By Lactobacillus Wasatchensis, a Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, in Cheddar-style Cheese Made Using a Streptococcus Thermophilus Starter. J Dairy Sci. 2015;98(11):7473-82. PubMed PMID: 26364109.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter. AU - Ortakci,Fatih, AU - Broadbent,Jeffery R, AU - Oberg,Craig J, AU - McMahon,Donald J, Y1 - 2015/09/09/ PY - 2015/03/10/received PY - 2015/07/14/accepted PY - 2015/9/14/entrez PY - 2015/9/14/pubmed PY - 2016/6/30/medline KW - Streptococcus thermophilus KW - cheese KW - galactose KW - late blowing KW - nonstarter lactic acid bacteria SP - 7473 EP - 82 JF - Journal of dairy science JO - J Dairy Sci VL - 98 IS - 11 N2 - A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB), Lactobacillus wasatchensis WDC04, was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using S. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~10(4) cfu/mL. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~10(9) cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<10(2) cfu/g). As expected, Lactobacillus wasatchensis counts were 3×10(5) cfu/g in cheeses inoculated with this bacterium and below enumeration limits in the control cheese. Starter streptococci decreased over time at both storage temperatures but declined more rapidly at 12°C, especially in cheese also containing Lb. wasatchensis. Populations of fast-growing NSLAB and the slow-growing Lb. wasatchensis reached 5×10(7) and 2×10(8) cfu/g, respectively, after 16 wk of storage at 12°C. Growth of NSLAB coincided with a reduction in galactose concentration in the cheese from 0.6 to 0.1%. Levels of galactose at 6°C had similar decrease. Gas formation and textural defects were only observed in cheese with added Lb. wasatchensis ripened at 12°C. Use of S. thermophilus as starter culture resulted in galactose accumulation that Lb. wasatchensis can use to produce CO2, which contributes to late gas blowing in Cheddar-style cheeses, especially when the cheese is ripened at elevated temperature. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/26364109/Growth_and_gas_formation_by_Lactobacillus_wasatchensis_a_novel_obligatory_heterofermentative_nonstarter_lactic_acid_bacterium_in_Cheddar_style_cheese_made_using_a_Streptococcus_thermophilus_starter_ DB - PRIME DP - Unbound Medicine ER -