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Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese

Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S.T.; Dodd, Christine E.R.


Diriisa Mugampoza

Konstantinos Gkatzionis

Robert S.T. Linforth

Christine E.R. Dodd


The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcus lactis NCIMB 9918 in UHT milk at 30 & 18oC for 48 h & 12 weeks, respectively in presence and absence of salt, simulating cheese production and ripening. During long-term ripening, Lb. plantarum grew faster when co-cultured with non-acid producing Lc. lactis in the presence of salt. One isolate of Lb. plantarum produced the highest concentration of alcohols, organic acids and acetoin. Co-culture of Lb. plantarum with acid-producing Lc. lactis enhanced acid and alcohol production, whereas co-inoculation with non-acid producing Lc. lactis increased acetoin synthesis. Lb. plantarum is an incidental organism in cheese and its presence is unpredictable. Occurrence of different genotypes of Lb. plantarum could contribute to batch to batch variation in the cheese aroma characteristics.


Mugampoza, D., Gkatzionis, K., Linforth, R. S., & Dodd, C. E. (2019). Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. Food Chemistry, 287, 222-231.

Journal Article Type Article
Acceptance Date Feb 21, 2019
Online Publication Date Feb 23, 2019
Publication Date Jul 30, 2019
Deposit Date Mar 7, 2019
Publicly Available Date Feb 24, 2020
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 287
Pages 222-231
Keywords Stilton; Aroma; Lactobacillus; Lactococcus.
Public URL
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