Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese

• Published in: Journal of applied microbiology 2001-04, Vol.90 (4), p.600-608
• Main Authors: Fitzsimons, N.A, Cogan, T.M, Condon, S, Beresford, T
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cheddar cheese; Cheese - microbiology; flavor; Food Handling; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Lactic Acid - metabolism; lactic acid bacteria; Lactobacillus - isolation & purification; Lactobacillus - metabolism; Lactobacillus paracasei; Lactobacillus plantarum; Milk and cheese industries. Ice creams; random amplified polymorphic DNA technique; Random Amplified Polymorphic DNA Technique - methods; ripening; spatial variation; temporal variation
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1046/j.1365-2672.2001.01285.x

Aims: The aim of this work was to investigate the spatial and temporal distribution of species and strains of non-starter lactic acid bacteria (NSLAB) within Cheddar cheese. Methods and Results: Randomly amplified polymorphic DNA was used to identify and track the principle species and strain groups of NSLAB present. The same strains dominated each location examined within a cheese at any particular time point. Temporal change in species and strains of NSLAB during ripening was observed. A mixture of Lactobacillus paracasei, Lact. plantarum, Lact. rhamnosus and unidentified strains was found up to 6 weeks of maturation, thereafter only Lact. paracasei strains were isolated. Conclusions: Little variation in the spatial distribution of NSLAB strains occurs within Cheddar cheese; however, temporal changes in the species and strains were observed during ripening. Significance and Impact of the Study: The complex changes in the composition of the NSLAB community of Cheddar cheese may be the source of the variation in flavour that is seen in commercial practice.