| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2434458 | International Dairy Journal | 2013 | 9 Pages |
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.
