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Control of Heterofermentative Bacteria During Cheddar Cheese Maturation by Homofermentative Lactobacillus Starters

Département de Sciences et Technologie des Aliments et Centre de Recherche en Nutrition, Université Laval, Québec, PQ G1K 7P4, Canada

B. H. Lee¹

Centre de Recherche et de Développement sur les Aliments, Agriculture Canada, 3600 Boulevard Casavant Ouest, Saint-Hyacinthe, Québec, PQ J2S 8E3, Canada

R. A. Holley

Food Research Center, Agriculture Canada, Ottawa, ON K1A 0C6, Canada

¹ Corresponding author.

ABSTRACT

Aged Cheddar cheese was manufactured by a two-phase starter addition. Initially, a commercial mixed Streptococcus starter was used according to conventional practice. Just before rennet addition selected mixtures of homofermentative and heterofermentative lactobacilli or he-terofermentauves alone were added to yield a final cell concentration of 10⁵/mL. Use of the homofermentative Lactobacillus strains Lactobacillus casei ssp. casei, Lactobacillus casei ssp. pseudoplantarum, and Lactobacillus plantarum each with the heterofermentative strains Lactobacillus brevis and Lactobacillus fomentum in cheese production resulted in an inhibitory effect of the former upon development of the latter in aging cheeses. Addition of heterofermentative lactobacilli cultures did not contribute significantly to proteolysis, as measured by soluble N extracted by 5% TCA (150 to 225 mg/100 g), whereas mixtures of homofermentative and heterofermentative strains produced soluble N in the range of 175 to 250 mg/100 g in cheeses aged 4 mo.