Kamil Perry
Lactic acid bacteria (LAB) are essential to the traditional cheese-making process. LAB are used as starter cultures to cause the rapid acidification of milk, or as secondary microbiota that play a role during cheese ripening. The enzymes produced by LAB support proteolysis and lipolysis, which are key factors in the formation of flavour precursor compounds and texture improvements in cheese. The preservative effect of LAB is due to the formation of primary metabolites such as lactic and acetic acids, hydrogen peroxide, and bacteriocins. LAB also inhibit the growth of undesirable microorganisms by acidifying the environment. The bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc.
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What You'll Learn
- Lactic acid bacteria (LAB) are used as starter cultures in cheese production
- LAB cause the rapid acidification of milk, inhibiting undesirable microorganisms
- LAB contribute to the maturation of cheese, influencing texture, flavour and aroma
- LAB produce metabolites such as lactic and acetic acids, acting as preservatives
- LAB are used as probiotics, promoting human health
Lactic acid bacteria (LAB) are used as starter cultures in cheese production
LAB are added initially or are already present as part of the natural microbiota of milk. They contribute to the maturation of cheese and influence its texture, flavour, and aroma. The enzymes produced by LAB support proteolysis and lipolysis, which are crucial for developing the flavour and texture of cheese.
The bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc. LAB produce organic acids, primarily lactic acid, and release antimicrobial metabolites called bacteriocins, which act as natural preservatives.
Recent studies have improved our understanding of traditional cheese microbiota, leading to the development of enhanced LAB starter cultures and cheesemaking practices. This knowledge is being applied to create more consistent and higher-quality cheeses, as well as explore new food safety roles and direct health applications for LAB.
Furthermore, LAB fermentation is a cheap and effective food preservation method that can be easily implemented in rural or remote areas. It improves the texture, flavour, and nutritional value of food products, making it a valuable process in cheese production.
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LAB cause the rapid acidification of milk, inhibiting undesirable microorganisms
Lactic acid bacteria (LAB) are essential in traditional cheese-making, either as starter cultures or as a secondary microbiota. When used as starter cultures, LAB cause the rapid acidification of milk, inhibiting undesirable microorganisms. This is a fundamental characteristic of dairy products, especially in cheese production.
LAB cause the rapid acidification of milk through the production of organic acids, mainly lactic acid. This lowers the pH of the milk, making it inhospitable to spoilage organisms. The metabolites produced during fermentation, except for volatiles, remain in the food, further inhibiting the growth of undesirable bacteria.
The preservative effect of LAB is due to the formation of primary metabolites such as lactic and acetic acids, hydrogen peroxide, and bacteriocins. Bacteriocins are antimicrobial metabolites produced by LAB that are considered safe and natural preservatives. They have great potential for use in food preservation, either on their own or in combination with other methods.
In addition to their preservative effects, LAB also contribute to the maturation of cheese and influence the texture, flavour, and aroma of the final product. The enzymes produced by LAB support proteolysis and lipolysis, which are crucial for the development of flavour and texture.
LAB play a significant role in the production of traditional raw milk cheeses, such as Kazak cheese, a traditional dairy product from Xinjiang. By fermenting the milk and inhibiting undesirable microorganisms, LAB contribute to the unique characteristics of these cheeses.
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LAB contribute to the maturation of cheese, influencing texture, flavour and aroma
Lactic acid bacteria (LAB) are essential in traditional cheese-making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play a crucial role during cheese ripening. LAB contribute to the maturation of cheese, influencing texture, flavour, and aroma in the following ways:
Texture
The enzymes produced by LAB support proteolysis and lipolysis, which are key factors in the formation of flavour precursor compounds and texture improvements in cheese. For example, in Kazak cheese, Weissella confusa B14 was found to be beneficial to the production of amino acids, while Streptococcus thermophilus B8 contributed to the formation of ideal texture properties.
Flavour
The dynamic LAB communities in raw milk are crucial drivers of flavour development in cheese. Non-starter lactic acid bacteria (NSLAB), which are not part of the normal starter flora but develop in the product during maturation, also contribute to the overall flavour intensity of traditional cheeses. The metabolites produced during fermentation, such as lactic and acetic acids, remain in the food and help inhibit the growth of undesirable bacteria, further influencing the flavour profile.
Aroma
LAB produce aroma substances that give typical flavours and tastes to fermented products. For example, in Kazak cheese, the four LAB strains isolated from it resulted in a strong fruity aroma, with brandy, sweet, herbaceous, pungent, and fatty notes being prominent. LAB also release antimicrobial metabolites called bacteriocins, which contribute to the preservation of the cheese and influence its overall aroma profile.
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LAB produce metabolites such as lactic and acetic acids, acting as preservatives
Lactic acid bacteria (LAB) are essential in traditional cheese-making, either as starter cultures or as secondary microbiota. They play a crucial role in the fermentation process, converting milk sugar (lactose) into lactic acid, thereby lowering the pH of the cheese and inhibiting the growth of undesirable bacteria. This acidification of the environment is a fundamental characteristic of cheese production, contributing to its preservation.
During fermentation, LAB produce organic acids, primarily lactic acid, which acts as a preservative. The metabolites formed during this process, including lactic and acetic acids, remain in the cheese, further inhibiting the growth of undesirable microorganisms. This preservative effect is enhanced by other metabolites such as hydrogen peroxide and bacteriocins, which are antimicrobial and can be used for food preservation.
The production of lactic and acetic acids by LAB is particularly significant in cheese preservation. These organic acids diffuse into bacterial cell membranes, reducing intracellular pH and leading to the cessation of growth or cell death in undesirable bacteria. This results in the extended shelf life of cheese, which can reach up to five years, compared to the few hours of unprocessed milk.
In addition to their preservative roles, LAB also influence the texture, flavour, and aroma of the cheese. The formation of lactic and acetic acids contributes to the development of flavour and aroma compounds. For example, Kazak cheese, a traditional product from Xinjiang, China, is rich in various microorganisms, including LAB, which contribute to its unique flavour and aroma.
The use of LAB in cheese-making is a safe and effective preservation method, improving the texture, flavour, and nutritional value of the product. The application of LAB in cheese production has been a long-standing practice, contributing to the preservation and sensory characteristics of cheese.
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LAB are used as probiotics, promoting human health
Lactic acid bacteria (LAB) are essential in traditional cheese-making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play a role during cheese ripening. In addition to their role in cheese production, LAB are also used as probiotics to promote human health.
LAB are characterised by their ability to produce lactic acid and aroma substances that give traditional cheeses their typical flavours and tastes. This is achieved through the fermentation of sugars, especially glucose and galactose. During fermentation, LAB produce antimicrobial metabolites called bacteriocins, which are safe and natural preservatives. These bacteriocins can be used on their own or in combination with other methods to preserve food. The preservative effect of LAB also results from the formation of primary metabolites such as lactic and acetic acids, hydrogen peroxide, and bacteriocins.
LAB play a crucial role in inhibiting the growth of undesirable microorganisms by acidifying the environment, a fundamental characteristic of dairy products, especially cheese production. The metabolites produced during fermentation remain in the food, helping to prevent the growth of undesirable bacteria. This preservative quality of LAB extends the shelf life of milk products, allowing them to be stored for longer periods.
Recent studies have characterised several LAB species that are used as probiotics to promote human health. These LAB species have the potential to produce bioactive compounds with health-promoting effects. For example, Lactobacillus helveticus B6, isolated from Kazak cheese, contributes to the ideal texture properties of cheese. Additionally, Lactobacillus rhamnosus B10, another LAB isolated from Kazak cheese, has been explored for its potential health benefits.
The application of LAB in cheese-making and food preservation, along with their potential health benefits, showcases their versatility and importance in promoting human health.
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Frequently asked questions
LAB are bacteria that play an essential role in traditional cheese-making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening.
LAB are added initially or as part of the natural microbiota of milk to act as starter cultures for the manufacture of traditional raw milk cheeses. In the secondary cheese microbiota, LAB contribute to the maturation of cheese and influence the texture, flavour, and aroma of the final product.
Examples of LAB include Streptococcus thermophilus, Lactobacillus helveticus, Weissella confusa, and Lactobacillus rhamnosus.
