Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

Abstract

To accelerate cheese ripening, two non-starter lactic acid bacteria, Lactobacillus paracasei strain EG9 and Leuconostoc mesenteroides subsp. mesenteroides strain FM1, were isolated from ripened cheeses. The growth of EG9 at 10°C was not affected by 1.7% (w/v) sodium chloride, whereas the growth of Lb. paracasei subsp. paracasei JCM8130^T was suppressed. FM1 produced a higher amount of free amino acids (FAA) than Leu. mesenteroides subsp. mesenteroides ATCC8293^T in a skim milk culture. Experimental cheeses were produced to examine the effect of isolate additions on cheese ripening. The total FAA content of the cheese was significantly increased with EG9 addition during ripening. The parameters of a taste sensor were not affected by EG9 addition, but the pH and water content were significantly lower, and the texture showed greater hardening. It was suggested that EG9 is useful to accelerate FAA production in cheese without influencing taste sensor analysis.