ArticleMicrobial cell factories2018
Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures.
Article in Microbial cell factories, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 44 citations in OpenAlex.
- Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.Foods (Basel, Switzerland) · 2025Review
- Draft genome sequences of 53Microbiology resource announcements · 2024Article
- Associations between the Bacterial Composition of Farm Bulk Milk and the Microbiota in the Resulting Swedish Long-Ripened Cheese.Foods (Basel, Switzerland) · 2023Article
- Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha.Foods (Basel, Switzerland) · 2023Article
- Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe's Milk Cheese "Torta del Casar" Maturated with Selected Protective Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2022Article
- Manganese Modulates Metabolic Activity and Redox Homeostasis in Translationally BlockedMicrobiology spectrum · 2022Article
- Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.Frontiers in microbiology · 2020Article
- Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor.Frontiers in microbiology · 2020Article
- A Novel Method for Long-Term Analysis of Lactic Acid and Ammonium Production in Non-growingFrontiers in bioengineering and biotechnology · 2020Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundCheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the cheese. This study aims to investigate production of cheese aroma compounds outside the cheese matrix that could be applied for instance as food supplements in dairy or non-dairy products.
resultsIn this study, aroma formation by a dairy Lactococcus lactis was analysed as a function of the growth medium [milk, hydrolysed micellar casein isolate (MCI) and chemically defined medium (CDM)] and the cultivation conditions (batch culture, retentostat culture and a milli-cheese model system). In the retentostat cultures, the nutrient supply was severely restricted resulting in low growth rates (~ 0.001 h
conclusionsThis study demonstrates that retentostat cultivation is the preferred method to produce cheese flavours outside the cheese matrix by mimicking the slow growth of bacteria during cheese ripening.
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