Adjunct Cultures

Biotechnology of Lactic Acid Bacteria Novel Applications, Secoad Edition. Edited by Fernanda Mozzi, Raul R. Raya, and Graciela M. Vignolo. 

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Secondary and adjunct cultures. As discussed in section 10.2.3, many cheese varieties are characterized by the growth of secondary microorganisms which have strong metabolic activity and dominate the ripening and characteristics of these cheeses. 

Chen, G., Kocaoglu-Vurma, N. A., Harper, W. J., and Rodriguez-Saona, L. E. (2009). Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening. J. Dairy Sci. 92,3575-3584. 

Katsiari, M.C., Voutsinas, L.P., Kondyli, E., Alichanidis, E. 2002. Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture. Food Chem. 79, 193-198. 

Tungjaroenchai, W., Drake, M.A., White, C.H. 2001. Influence of adjunct cultures on ripening... 

Van Hoorde, K., Van Leuven, L, Dirinck, P., Heyndrickx, M., Coudijzer, K., Vandamme, P., et al. (2010). Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gonda-type cheeses. International Journal of Applied... 

In addition to sugars, several LAB species can metabolize citrate. Citrate fermentation in LAB leads to the production of volatile compounds. In fermented dairy products, these confounds are compounds, such as diacetyl, acetoin, and butanediol, which are responsible for the typical aroma of many fermented dairy products. Therefore, citrate metabolizing LAB, such as L. lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and some Leuconostoc and Weissella species, are currently used as starter and adjunct cultures for the production of these compounds. However, in other fermented products, such as wine, beer, and sausages, the volatile compounds produced from the fermentation of citrate by LAB are considered off-flavors, and their presence should be avoided. Citrate utilization by LAB has been previously described in detail (Quintans et al. 2008) and summarized in the first edition of this book (Mayo et al. 2010). Therefore, in this chapter, we are presenting only citrate metabolism in LAB in the context of recent achievements. 

Di Cagno, R., De Pasquale, I., De Angelis, M., et al. (2014) Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat ItaUan Caciotta-type cheese. J Dairy Sci 97(1), 72-84. 

Milesi, M.M., McSweeney, P.L.H. and Hynes, E.R. (2008) Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems Cheddar cheese-type and soft-cheese type. J Appl Microbiol 105, 884-892. 

Ortigosa, M., Arizcun, C., Irigoyen, A., et al. (2006) Effect of Lactobacillus adjunct cultures on the microbiological and physicochemical charactaistics of Roncal-type ewes -milk cheese. Food Microbiol 23, 591-598. 

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