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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.

Authors

Diriisa Mugampoza Eddie Mugampoza

Konstantinos Gkatzionis kgkatzionis@aegean.gr

Christine E.R. Dodd



Abstract

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.

Journal Article Type Article
Publication Date Jul 30, 2019
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 287
Pages 222-231
APA6 Citation 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. https://doi.org/10.1016/j.foodchem.2019.02.082
DOI https://doi.org/10.1016/j.foodchem.2019.02.082
Keywords Stilton; Aroma; Lactobacillus; Lactococcus.
Publisher URL https://www.sciencedirect.com/science/article/pii/S0308814619304054?via%3Dihub

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