Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese
Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). These LAB are not added in the manufacturing, an...
| Autor principal: | |
|---|---|
| Formato: | M2 |
| Lenguaje: | Inglés sueco |
| Publicado: |
SLU/Department of Molecular Sciences
2022
|
| Materias: |
| _version_ | 1855572995358064640 |
|---|---|
| author | Johansson, John |
| author_browse | Johansson, John |
| author_facet | Johansson, John |
| author_sort | Johansson, John |
| collection | Epsilon Archive for Student Projects |
| description | Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). These LAB are not added in the manufacturing, and it is not always clear where these LAB originate from. The main objective of this review was to study if there is a flow of NSLAB from silage to raw milk and to the resulting cheese. More specific objectives were to investigate how LAB in silage may affect the raw milk, if LAB stemming from silage can act as NSLAB in cheese, and if so, how they affect the cheese. L. plantarum, L. paracasei and L. casei were found to be the LAB most described as NSLAB in cheese, with the potential to persist in raw milk and occasionally survive pasteurisation. LAB in silage is crucial for the fermentation process, and NSLAB in cheese can enhance flavour of cheese but also cause defects during ripening. Most LAB from silage do not enter the milk, but some actually do. LAB in the milk could enter through other contamination sources but it possible that some LAB from silage survive and act as NSLAB in the cheese. More research is needed to confirm the flow of LAB in the value chain of milk and cheese. |
| format | M2 |
| id | RepoSLU18041 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2022 |
| publishDateSort | 2022 |
| publisher | SLU/Department of Molecular Sciences |
| publisherStr | SLU/Department of Molecular Sciences |
| record_format | eprints |
| spelling | RepoSLU180412022-07-14T01:04:50Z Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese Johansson, John Non-starter lactic acid bacteria herbage silage raw milk cheese Lactiplantibacillus plantarum Lacticaseibacillus paracasei Lacticaseibacillus casei Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). These LAB are not added in the manufacturing, and it is not always clear where these LAB originate from. The main objective of this review was to study if there is a flow of NSLAB from silage to raw milk and to the resulting cheese. More specific objectives were to investigate how LAB in silage may affect the raw milk, if LAB stemming from silage can act as NSLAB in cheese, and if so, how they affect the cheese. L. plantarum, L. paracasei and L. casei were found to be the LAB most described as NSLAB in cheese, with the potential to persist in raw milk and occasionally survive pasteurisation. LAB in silage is crucial for the fermentation process, and NSLAB in cheese can enhance flavour of cheese but also cause defects during ripening. Most LAB from silage do not enter the milk, but some actually do. LAB in the milk could enter through other contamination sources but it possible that some LAB from silage survive and act as NSLAB in the cheese. More research is needed to confirm the flow of LAB in the value chain of milk and cheese. I modern osttillverkning tillsätts i regel en kommersiell starterkultur av mjölksyrabakterier (SLAB) för fermentering av laktos till mjölksyra. Vissa lagrade ostar har dock en andra fermentering med hjälp av s.k. medföljarflora (non-starter lactic acid bacteria, NSLAB), för utveckling av sin karaktäristiska smak och textur. Dessa mjölksyrabakterier (LAB) tillsätts inte avsiktligen i processen, och det är inte alltid helt klart varifrån de kommer ifrån. Huvudsyftet med detta arbete var att undersöka om NSLAB i ost kan vandra från ensilage till mjölkråvara och till den resulterande osten. I studien ingick att undersöka effekter av LAB från ensilage i mjölkråvaran, om LAB från ensilage kan utgöra NSLAB i ost, och om så är fallet, deras effekt på osten. Resultatet visar att L. plantarum, L. paracasei och L. casei är de vanligaste NSLAB i ost. Dessa LAB har potential att existera i obehandlad mjölk och kan även emellanåt överleva pastörisering. LAB i ensilage är avgörande för fermenteringsprocessen, NSLAB i ost kan förbättra smaken och sänka pH men även orsaka defekter i osten under lagringen. De flesta LAB i ensilage kommer inte över via mjölken, men en del gör det. LAB i mjölkråvaran kan härröra från andra kontamineringskällor, men det är möjligt att en del LAB från ensilage överlever och kan agera som NSLAB i osten. Mer forskning behövs för att beskriva flödet av LAB i mjölkens och ostens värdekedja. SLU/Department of Molecular Sciences 2022 M2 eng swe https://stud.epsilon.slu.se/18041/ |
| spellingShingle | Non-starter lactic acid bacteria herbage silage raw milk cheese Lactiplantibacillus plantarum Lacticaseibacillus paracasei Lacticaseibacillus casei Johansson, John Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese |
| title | Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese |
| title_full | Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese |
| title_fullStr | Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese |
| title_full_unstemmed | Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese |
| title_short | Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese |
| title_sort | flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese |
| topic | Non-starter lactic acid bacteria herbage silage raw milk cheese Lactiplantibacillus plantarum Lacticaseibacillus paracasei Lacticaseibacillus casei |