title: Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese type.
abstract: OBJECTIVE
  The influence of the cheese-making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese models, representative of Cremoso Argentino and Cheddar cheeses.
  
  
  RESULTS
  Cheeses with and without adjunct culture were made under controlled microbiological conditions and sampled during ripening for physicochemical and microbiological analyses. The addition of lactobacilli neither contributed to acid production nor caused changes to the composition of the cheeses. The strain studied exhibited good development and survival and showed a similar growth pattern in both cheese matrices. The adjunct culture caused changes to secondary proteolysis of both cheese types, which were evidenced by modification of peptide profiles and the increase in the levels of some individual amino acids as well as the total content of free amino acids. The changes observed were consistent with the acceleration of proteolysis in the two cheese models assayed.
  
  
  CONCLUSIONS
  Lactobacillus plantarum I91 has desirable and robust technological properties, which makes it a suitable adjunct culture for cheese-making.
  
  
  CONCLUSIONS
  Other cultures and environmental conditions prevailing in the food may affect the viability of adjunct cultures and its biochemical activities; this is the first report describing the successful performance of an adjunct culture of Lact. plantarum I91 in two different model cheese systems.
authors.affiliation: Instituto de Lactología Industrial, Universidad Nacional del Litoral - CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Santa Fe, Argentina.
authors.forename: M M
authors.initials: MM
authors.lastname: Milesi
authors.forename: P L H
authors.initials: PL
authors.lastname: McSweeney
authors.forename: E R
authors.initials: ER
authors.lastname: Hynes
mesh_terms: D000898:Antibiosis; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D005516:Food Microbiology; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D008828:Microbiological Techniques; D008954:Models, Biological; D019936:Probiotics