PMID- 26364109 OWN - NLM STAT- MEDLINE DCOM- 20160629 LR - 20181202 IS - 1525-3198 (Electronic) IS - 0022-0302 (Linking) VI - 98 IP - 11 DP - 2015 Nov TI - Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter. PG - 7473-82 LID - S0022-0302(15)00652-9 [pii] LID - 10.3168/jds.2015-9556 [doi] AB - A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB), Lactobacillus wasatchensis WDC04, was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using S. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~10(4) cfu/mL. Resulting cheeses were ripened at 6 or 12 degrees C. At d 1, starter streptococcal numbers were similar in both cheeses (~10(9) cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<10(2) cfu/g). As expected, Lactobacillus wasatchensis counts were 3x10(5) cfu/g in cheeses inoculated with this bacterium and below enumeration limits in the control cheese. Starter streptococci decreased over time at both storage temperatures but declined more rapidly at 12 degrees C, especially in cheese also containing Lb. wasatchensis. Populations of fast-growing NSLAB and the slow-growing Lb. wasatchensis reached 5x10(7) and 2x10(8) cfu/g, respectively, after 16 wk of storage at 12 degrees C. Growth of NSLAB coincided with a reduction in galactose concentration in the cheese from 0.6 to 0.1%. Levels of galactose at 6 degrees C had similar decrease. Gas formation and textural defects were only observed in cheese with added Lb. wasatchensis ripened at 12 degrees C. Use of S. thermophilus as starter culture resulted in galactose accumulation that Lb. wasatchensis can use to produce CO2, which contributes to late gas blowing in Cheddar-style cheeses, especially when the cheese is ripened at elevated temperature. CI - Copyright (c) 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. FAU - Ortakci, Fatih AU - Ortakci F AD - Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700. FAU - Broadbent, Jeffery R AU - Broadbent JR AD - Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700. Electronic address: Jeff.Broadbent@usu.edu. FAU - Oberg, Craig J AU - Oberg CJ AD - Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700; Microbiology Department, Weber State University, Ogden, UT 84408-2506. FAU - McMahon, Donald J AU - McMahon DJ AD - Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700. Electronic address: Donald.McMahon@usu.edu. LA - eng PT - Journal Article PT - Research Support, Non-U.S. Gov't DEP - 20150909 PL - United States TA - J Dairy Sci JT - Journal of dairy science JID - 2985126R SB - IM MH - Animals MH - Cheese/*microbiology MH - Colony Count, Microbial MH - *Fermentation MH - Food Handling/*methods MH - Food Microbiology MH - Lactobacillus/*growth & development MH - Milk/microbiology MH - Streptococcus thermophilus/*growth & development MH - Temperature OTO - NOTNLM OT - Streptococcus thermophilus OT - cheese OT - galactose OT - late blowing OT - nonstarter lactic acid bacteria EDAT- 2015/09/14 06:00 MHDA- 2016/06/30 06:00 CRDT- 2015/09/14 06:00 PHST- 2015/03/10 00:00 [received] PHST- 2015/07/14 00:00 [accepted] PHST- 2015/09/14 06:00 [entrez] PHST- 2015/09/14 06:00 [pubmed] PHST- 2016/06/30 06:00 [medline] AID - S0022-0302(15)00652-9 [pii] AID - 10.3168/jds.2015-9556 [doi] PST - ppublish SO - J Dairy Sci. 2015 Nov;98(11):7473-82. doi: 10.3168/jds.2015-9556. Epub 2015 Sep 9.