Abstract
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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 & 18 °C 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.
Subjects
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Aroma • Lactobacillus • Lactococcus • Stilton • Acetic Acid/metabolism • Animals • Cheese/analysis • Coculture Techniques • Fermentation • Food Microbiology/methods • Kinetics • Lactic Acid/biosynthesis • Lactobacillus plantarum/chemistry • Lactococcus lactis/growth & development • Milk/microbiology • Odorants/analysis • Lactic Acid • Acetic Acid • Fermentation • Ripening • Chemistry • Acetoin • Lactobacillus plantarum • Lactococcus lactis • Lactobacillus • Aroma • Lactococcus • Food science