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234Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011In order to control the rate of cheese ripening and the growth dynamics ofmesophilic non-starter lactic acid bacteria, some researchers have suggesteddecreasing of ripening temperature. Decreased ripening temperature slows downthe growth rate of mesophilic non-starter lactic acid bacteria, but it is impossible toliberate cheese from their presence. Also this study reveals that the concentrationof non–starter lactic acid bacteria differs between cheeses ripened at 6 and12 ° C at least by 1 log. Higher concentrations were found in cheeses ripened at12 ° C. These findings should be taking into account, because the temperature atripening is subordinated to the rate of biochemical processes in manufacture of aparticular cheese variety. Any change has a significant impact on the wholecomplex of the sensory properties of cheese.4. CONCLUSIONS1. Identified Lactobacillus spp. well-adapted to variable parameters of cheeseripening, and their population and growth rate are dependant on diversity ofsubstrate in cheeses.2. The prevalence species of non-starter lactic acid bacteria in cheeses variesduring ripening and at the end of ripening were represented by one species ofLactobacillus genus, more often L.curvatus, L.paracasei subsp.paracasei or L.plantarum.3. Diversity of lactic acid bacteria species in Krievijas and Holandes cheesesdepends on selected ripening temperature and time. Representatives ofLactobacillus genus and its colony forming units differs between same varietycheeses manufactured at different plants.4. The close correlation was determined between changes of pH and a w inanalyzed Krievijas and Holandes cheeses. This indicates intensity ofbiochemical and microbiological processes during ripening.REFERENCES1. Arhné, S., Molin, G., Stahl, S. (1989) Plasmids in Lactobacillus strains isolated from meat andmeat products, Systematic and Applied Microbiology, Vol.11, 1989, p.320–325.2. Aston, J.W., Giles, J.E., Durward, T.G, Dulley, J.R. (1985) Effect of elevated ripeningtemperatures on proteolysis and flavour development in Cheddar cheese. Journal of DairyResearch, Vol.52, 1985, p.565–572.3. Chamba, J.F. (2000) Emmental cheese: a complex microbial ecosystem. Consequences onselection and use of starters. Sciences des Aliments, Vol.20, 2000, p.37–54.4. Coeuret, V., Dubernet, S., Bernardieau, M., Gueguen, M., Vernoux, J.P. (2003) Isolation,characterization and identification of lactobacilli focusing mainly on cheeses and other dairyproducts. Lait, Vol.83, 2003, p.269–306.5. Coppola, R., Nanni, M., Iorizzo, M., Sorrentino, A., Sorrentino, E., Grazia, L. (1997) Survey oflactic acid bacteria during the advanced stages of the ripening of Parmigiano Reggano cheese.Journal of Dairy Research, Vol.64, 1997, p.305–310.
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 20116. Fenelon, M., Ryan, M.P., Rea, M., Guinee, T.P., Ross, R.P., Hill, C., Harrington, D. (1999)Elevated temperature ripening of reduced fat Cheddar made with or without Lacticin 3147–producing starter culture. Journal of Dairy Science, Vol.82, 1999, p.10–22.7. Fitzsimons, N.A., Cogan, T.M., Condon, S., Beresford, T (2001) Spatial and temporal distributionof non–starter lactic bacteria in Cheddar cheese. Journal of Applied Microbiology, Vol.90, 2001,p.600–608.8. Fitzsimons, N.A., Cogan, T.M., Condon, S., Beresford, T. (1999) Phenotypic and genotypiccharacterization of non–starter lactic bacteria in mature Cheddar cheese. Applied andEnvironmental Microbiology, Vol.65, 1999, p.3418–3426.9. Folkertsma, B., Fox, P.F., McSweeney, P.L.H. (1996) Accelerated ripening of Cheddar cheese atelevated temperatures. International Dairy Journal. Vol.6, 1996, p.1117–1134.10. Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney P.L.H. (2000) Fundamentals of CheeseScience. Gaithersburg, MD: Aspen, 2000, p.587.11. Muyanja, C., Narvhus, J. A., Treimo, J., Langsrud, T. (2003) Isolation, characterisation andidentification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.International Journal of Food Microbiology, Vol.80, 2003, p.201–210.12. Shakel–Ur–Rehman, Banksm, J.M., McSweeney, P.L.H., Fox, P.F. (2000) Effect of ripeningtemperature on the growth and significance of non–starter lactic acid bacteria in Cheddar cheesemade from raw or pasteurised milk. International Dairy Journal. Vol.10, 2000, p.45–53.13. Temmerman, R., Huys, G., Swings, J. (2004) Identification of lactic acid bacteria culture–dependent and culture–independent methods. Trends in Food Science and Technology, Vol.15,2004, p.348–359.14. Tynkkynen, S., Satokari, R., Saarela, M., Mattila–Sandholm, T., Saxelin, M. (1999) Comparisonof ribotyping, randomly amplified polymorphic DNA analysis and pulsed–field gelelectrophoresis in typing of Lactobacillus rhamnosus and L. casei strains. AppliedEnvironmental Microbiology, Vol.65, 1999, p.3908–3914.15. Williams, A.G., Choi, S.C., Banks, J.M. (2002) Variability of the species and strain phenotypecomposition of the non–starter lactic acid bacterial population of Cheddar cheese manufacturedin a commercial creamery. Food Research International, Vol.35, 2002, p.483–493.16. Williams, A.G., Banks, J.M. (1997) Proteolytic and other hydrolytic activities in non–starterlactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the UnitedKingdom. International Dairy Journal, Vol.7, 1997, p.763–774.235
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