Oct 1, 2015 · Mesophilic lactobacilli as secondary/adjunct starters improve cheese ripening. Mesophilic lactobacilli are the most important components of the non-starter lactic acid bacteria (NSLAB) microbiota of cheese.

Jun 1, 2021 · Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6.

Sep 1, 2010 · 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.

Jan 13, 2022 · Cotelo et al. indicated the antimicrobial activity of nsLAB isolated from cheese against pathogens like Escherichia coli, Staphylococcus aureus, or Listeria monocytogenes.

Defects in cheese, such as undesirable flavors, gas formation, or white surface haze from calcium lactate crystals, can result from growth of nonstarter lactic acid bacteria (NSLAB).

Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6.

Jul 28, 2023 · Therefore, the purpose of this chapter is to analyse the effect of NSLAB on cheese flavour and texture during cheese maturation, and explain the classification, source, screening, and functional characteristics of NSLAB, as well as their advantages as adjunct cultures.

Jul 1, 2003 · The efficacy of Nisin, Penicillin G and Streptomycin at inhibiting the growth of the non-starter lactic acid bacteria (NSLAB) in Cheddar cheese was studied in cheeses treated with an antibiotic...

Jan 12, 2023 · Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, becoming natural contaminants of raw milk where they …

Based on this pheno-typic analysis, two Lactobacillus isolates were evaluated as adjuncts in Cheddar cheese. All of the NSLAB identi-fied from the adjunct cheese at 3 mo by DNA fingerprint-ing consisted of the adjunct lactobacilli, showing that the adjunct strains predominated throughout the early stages of ripening.