Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese

There is growing interest in using autochthonous lactic acid bacteria (LAB) that provide unique sensory characteristics to dairy products without affecting their safety and quality. This work studied the capacity of three Brazilian indigenous nonstarter LABs (NSLAB) to produce biogenic amines (BAs)...

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Bibliographic Details
Published in:Letters in applied microbiology 2024-04, Vol.77 (4)
Main Authors: Barreto Pinilla, Cristian Mauricio, da Silva Oliveira, Wellington, de Oliveira Garcia, Aline, Spadoti, Leila Maria, Redruello, Begoña, Del Rio, Beatriz, Alvarez, Miguel Angel, Torres Silva E Alves, Adriana
Format: Article
Language:English
Subjects:
Brazil
Cheese - microbiology
Lactobacillales - genetics
Lactobacillus
Volatile Organic Compounds - analysis
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Summary:There is growing interest in using autochthonous lactic acid bacteria (LAB) that provide unique sensory characteristics to dairy products without affecting their safety and quality. This work studied the capacity of three Brazilian indigenous nonstarter LABs (NSLAB) to produce biogenic amines (BAs) and evaluated their effect on the volatile organic compounds (VOCs), microbial LAB communities, and physicochemical profile of short-aged cheese. Initially, the strain's potential for biosynthesis of BAs was assessed by PCR and in vitro assays. Then, a pilot-scale cheese was produced, including the NSLAB, and the microbial and VOC profiles were analyzed after 25 and 45 days of ripening. As a results, the strains did not present genes related to relevant BAs and did not produce them in vitro. During cheese ripening, the Lactococci counts were reduced, probably in the production of alcohols and acid compounds by the NSLAB. Each strain produces a unique VOC profile that changes over the ripening time without the main VOCs related to rancid or old cheese. Particularly, the use of the strain Lacticaseibacillus. paracasei ItalPN16 resulted in production of ester compounds with fruity notes. Thus, indigenous NSLAB could be a valuable tool for the enhancement and diversification of flavor in short-aged cheese.
ISSN:1472-765X
1472-765X
DOI:10.1093/lambio/ovae036