Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese.
OBJECTIVE
The aim of this work was to investigate the spatial and temporal distribution of species and strains of non-starter lactic acid bacteria (NSLAB) within Cheddar cheese.


RESULTS
Randomly amplified polymorphic DNA was used to identify and track the principle species and strain groups of NSLAB present. The same strains dominated each location examined within a cheese at any particular time point. Temporal change in species and strains of NSLAB during ripening was observed. A mixture of Lactobacillus paracasei, Lact. plantarum, Lact. rhamnosus and unidentified strains was found up to 6 weeks of maturation, thereafter only Lact. paracasei strains were isolated.


CONCLUSIONS
Little variation in the spatial distribution of NSLAB strains occurs within Cheddar cheese; however, temporal changes in the species and strains were observed during ripening.


CONCLUSIONS
The complex changes in the composition of the NSLAB community of Cheddar cheese may be the source of the variation in flavour that is seen in commercial practice.
Fitzsimons
N A
NA
Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Cogan
T M
TM
Condon
S
S
Beresford
T
T
D002611:Cheese / Q000382:microbiology*; D005511:Food Handling; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000302:isolation & purification* / Q000378:metabolism; D019105:Random Amplified Polymorphic DNA Technique / Q000379:methods
D019344:Lactic Acid