Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits.

Luca Settanni, Giancarlo Moschetti

Journal: Food microbiology 2010;27(6):691-7

PMID: 20630311

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Abstract

Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They tolerate the hostile environment well and strongly influence the biochemistry of curd maturation, contributing to the development of the final characteristics of cheese. Several NSLAB are selected on the basis of their health benefits (enhancement of intestinal probiosis, production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of antigenotoxins) and are employed in cheese-making. This review describes the ecology of NSLAB, and focuses on their application as adjunct cultures, in order to drive the ripening process and promote health advantages. The scopes of future directions of research are summarised.

Address: SENFIMIZO Department, Section of Phytopathology and Agricultural Microbiology, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. [email protected]

DOI: 10.1016/j.fm.2010.05.023

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MeSH Terms: Cheese, Fermentation, Food Microbiology, Humans, Lactobacillaceae, Probiotics