Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture.
This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses. Specifically, Lactobacillus, Leuconostoc, and Streptococcaceae were present at higher concentrations in probiotic cheeses than in control Gouda cheese (GCC). The proportion of H4 in GCP1 increased and culminated at 1.76%, whereas H9 in GCP2 decreased during ripening. Peptide profiles were altered by the addition of probiotics and included various bioactive peptides. In particular, three peptide fragments are newly detected. Therefore, Gouda cheese could be used as an effective probiotic carrier for H4 and H9.
R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea.
Nam Su
NS
Oh
R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea.|Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea.
Jae Yeon
JY
Joung
R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea.|Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea.
Ji Young
JY
Lee
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea.
Sae Hun
SH
Kim
Department of Animal Science and Institute of Milk Genomics, Chonbuk National University , Jeonju 54896, South Korea.
Younghoon
Y
Kim
D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D005516:Food Microbiology; D052197:Limosilactobacillus fermentum / Q000302:isolation & purification / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000302:isolation & purification / Q000378:metabolism*; D007934:Leuconostoc / Q000302:isolation & purification; D008892:Milk / Q000737:chemistry / Q000382:microbiology; D019936:Probiotics / Q000378:metabolism*; D012336:RNA, Ribosomal, 16S; D017422:Sequence Analysis, DNA; D013289:Streptococcaceae / Q000302:isolation & purification; D053719:Tandem Mass Spectrometry
D012336:RNA, Ribosomal, 16S
Gouda cheese; adjunct cultures; microbial community; organic acid; peptide profiling; probiotics