The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese

The influence of various strains of Lactobacillus buchneri and Lactobacillus parabuchneri on cheese ripening was studied. The strains that originated from silage cultures and cheese were able to form 1,2-propanediol and ornithine, and differed in the production of histamine and γ-aminobutyric acid. The strains were added as adjuncts during cheesemaking of model Tilsit-type cheese. Lactate, citrate, free amino acids, biogenic amines, free short-chain fatty acids, and 1,2-propanediol were determined in the cheeses during ripening. Eye formation was analysed by radiography and X-ray computed tomography. The production of 1,2-propanediol in cheese was a specific indicator for the metabolic activity of the adjunct cultures. The formation of ornithine by the arginine deiminase pathway and the adjunct-dependent decarboxylation of histidine and glutamate were the major sources for CO2. The study clearly demonstrates that Lb. buchneri and Lb. parabuchneri have a high potential to influence eye formation in cheese.