PMID- 14507013
OWN - NLM
STAT- MEDLINE
DCOM- 20031121
LR  - 20221207
IS  - 0022-0302 (Print)
IS  - 0022-0302 (Linking)
VI  - 86
IP  - 9
DP  - 2003 Sep
TI  - Influence of adjunct use and cheese microenvironment on nonstarter bacteria in 
      reduced-fat cheddar-type cheese.
PG  - 2773-82
AB  - This study investigated population dynamics of starter, adjunct, and nonstarter 
      lactic acid bacteria (NSLAB) in reduced-fat Cheddar and Colby cheese made with or 
      without a Lactobacillus casei adjunct. Duplicate vats of cheese were manufactured 
      and ripened at 7 degrees C. Bacterial populations were monitored periodically by 
      plate counts and by DNA fingerprinting of cheese isolates with the random 
      amplified polymorphic DNA technique. Isolates that displayed a unique DNA 
      fingerprint were identified to the species level by partial nucleotide sequence 
      analysis of the 16S rRNA gene. Nonstarter biota in both cheese types changed over 
      time, but populations in the Colby cheese showed a greater degree of species 
      heterogeneity. The addition of the L. casei adjunct to cheese milk at 10(4) 
      cfu/ml did not completely suppress "wild" NSLAB populations, but it did appear to 
      reduce nonstarter species and strain diversity in Colby and young Cheddar cheese. 
      Nonetheless, nonstarter populations in all 6-mo-old cheeses were dominated by 
      wild L. casei. Interestingly, the dominant strains of L. casei in each 6-mo-old 
      cheese appeared to be affected more by adjunct treatment and not cheese variety.
FAU - Broadbent, J R
AU  - Broadbent JR
AD  - Western Dairy Center, Department of Nutrition and Food Sciences, Utah State 
      University, Logan 84322-8700, USA. broadbnt@cc.usu.edu
FAU - Houck, K
AU  - Houck K
FAU - Johnson, M E
AU  - Johnson ME
FAU - Oberg, C J
AU  - Oberg CJ
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Dairy Sci
JT  - Journal of dairy science
JID - 2985126R
RN  - 0 (Lipids)
SB  - IM
MH  - Carbohydrate Metabolism
MH  - Cheese/analysis/*microbiology
MH  - Colony Count, Microbial
MH  - DNA Fingerprinting
MH  - Fermentation
MH  - Food Technology
MH  - Humans
MH  - Lacticaseibacillus casei/genetics/*growth & development/isolation & purification
MH  - Lipids/*analysis
MH  - Taste
EDAT- 2003/09/26 05:00
MHDA- 2003/12/03 05:00
CRDT- 2003/09/26 05:00
PHST- 2003/09/26 05:00 [pubmed]
PHST- 2003/12/03 05:00 [medline]
PHST- 2003/09/26 05:00 [entrez]
AID - S0022-0302(03)73874-0 [pii]
AID - 10.3168/jds.S0022-0302(03)73874-0 [doi]
PST - ppublish
SO  - J Dairy Sci. 2003 Sep;86(9):2773-82. doi: 10.3168/jds.S0022-0302(03)73874-0.