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Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese
N A Fitzsimons1, T M Cogan, S Condon
1Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Aims:
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.
Methods And 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.
Conclusion:
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.
Significance And Impact Of The Study:
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.