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Related Experiment Video

Updated: May 11, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

E Sgarbi¹, C Lazzi, G Tabanelli

¹Department of Food Science, University of Parma, Viale delle Scienze 11A, 43124, Parma, Italy.

Journal of Dairy Science

|May 21, 2013

Summary

Nonstarter lactic acid bacteria (NSLAB) can produce volatile flavor compounds in cheese using nutrients from the cheese environment. This study investigated NSLAB metabolism and volatile compound production in ripened cheese.

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Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions

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Published on: August 15, 2019

Area of Science:

Food Microbiology
Dairy Science
Biochemistry

Background:

Flavor development in long-ripened cheese is crucial for its quality.
Lactic acid bacteria (LAB) significantly contribute to cheese flavor formation through their metabolism.
The specific metabolic pathways of nonstarter LAB (NSLAB) in producing flavor compounds in ripened cheese are not fully understood.

Purpose of the Study:

To evaluate the capacity of NSLAB to generate volatile flavor compounds.
To investigate NSLAB metabolic activity using only nutrients typically found in ripened cheese.
To discuss the potential impact of the NSLAB volatilome on overall cheese flavor.

Main Methods:

Utilized an in vitro system with cheese-based medium (CBM) and starter LAB lysed cell medium (LCM).
Studied two Lactobacillus casei and two Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.
Analyzed volatile compounds using head-space gas chromatography mass spectrometry (HS-GC-MS).

Main Results:

Ketones, aldehydes, alcohols, and acids were the predominant volatile compounds produced by NSLAB.
Significant differences in volatilome profiles were observed between NSLAB grown on LCM and CBM.
Amino acid and fatty acid catabolism supported NSLAB growth on LCM, while pyruvate metabolism was key for growth on CBM.

Conclusions:

NSLAB possess the capability to produce key volatile flavor compounds within the cheese ripening environment.
Different nutrient sources in cheese (e.g., lysed starter LAB vs. general cheese matrix) influence NSLAB metabolic pathways and volatile production.
This research provides foundational insights into the role of NSLAB microbiota in developing complex cheese flavors.