Adjunct cultures from non-starter lactic acid bacteria

PERALTA, GUILLERMO H.; BERGAMINI, CARINA V; WOLF, IRMA V; PEROTTI M.C.; HYNES E.R.

Cheese Production, Consumption and Health Benefits

Nova Science Publishers Inc.

Año: 2018; p. 39 - 96

NSLAB are relevant components of cheese microbiota because they represent an adventitious group of lactic acid bacteria that can develop during ripening at a high levels. They have been identified as responsible for cheese defects but their presence has also been linked to positive flavour development in most varieties of ripened cheese. This chapter focuses on the use of NSLAB strains as adjunct cultures in cheeses and aims at highlighting their potential and applications. The results obtained in our institute about this topic have been summarised.