Two strains of non-starter lactobacilli increased the production of flavour compounds in soft cheeses

MARÍA MERCEDES MILESI; VERÓNICA WOLF; CARINA BERGAMINI; ERICA HYNES

JOURNAL OF DAIRY SCIENCE

AMER DAIRY SCIENCE ASSOC-ADSA

Año: 2010 vol. 93 p. 5020 - 5031

0022-0302

The contribution to flavour generation and secondary proteolysis of two strains of mesophilic lactobacilli isolated from cheese was studied. Miniature soft cheeses (200 g) were produced with or without an adjunct culture of Lactobacillus plantarum I91 or Lactobacillus casei I90. During ripening, cheeses containing the adjunct cultures showed an increased content of total free amino acids, but this increase was only significant in cheeses with Lb. plantarum I91. In addition, free amino acid profiles were modified by selective increase of some amino acids, such as Asp, Ser, Arg, Leu and Phe. Cheeses inoculated with Lb. plantarum I91 or Lb. casei I90 were also characterized by a significantly higher concentration of diacetyl, a key flavour compound, and an increased content of acetoin. Results suggest an increase in the catabolism of either citrate or aspartate, with the production of the derived aroma compounds. Overall, aspartate content increased in adjunct-treated cheeses while citrate was more or less constant, suggesting that aspartate could be the source of increased diacetyl and acetoin. A triangle aroma test showed that the addition of adjunct cultures changed significantly the sensory attributes of adjunct-treated cheeses. At least 11 of 12 panelists commented that the aroma of cheeses with adjuncts were more buttery than that of control cheeses, which is desirable in most soft cheeses. Both Lb. plantarum I91 and Lb. casei I90 performed well as adjunct cultures by influencing positively on cheese aroma development and cheese proteolysis.