Starter cultures adjuncts

These approaches have been reviewed extensively (Jameson, 1990 Ardo, 1997 Fenelon and Guinee, 1997 Fenelon, 2000). Various recommendations for the manufacture of reduced-fat cheeses with improved sensory and textural properties (Mistry et al., 1996 Johnson et al., 1998), (e.g., half-fat Cheddar prepared by homogenization of cream used to standardize the cheese milk) (Nair et al., 2000) the combined effects of increases in milk pasteurization temperature and pH at curd milling, and the use of selected starters and starter culture adjuncts (Guinee et al., 1999 Fenelon et al., 2002) ... 

Poveda, J. M., Sousa, M. J., Cabezas, L., and McSweeney, P. L. H. (2003). Preliminary observations on proteolysis in Manchego cheese made with a defined-strained starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. Int. Dairy J. 13,169-178. 

The contribution of enterococci to the organoleptic properties of fermented food products and their ability to produce bacteriocins (enterocins) are important characteristic for their application in food technology. In recent years there have been considerably increased reporting about enterococci used as starter cultures or co-cultures (adjuncts) (Foulquie-Moreno et al. 2006). Therefore enterococci can be an important part of the fermented food products such as fermented cheeses and meats. 

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. 

Nieto-Arribas, P., Poveda, J.M., Sesena, S., et al. (2009) Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures. Food Control 20,1092-1098. 

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