Risk assessment of the use of additional gas-aromatic culture Leuconostoc in the composition of multispecies bacterial starters for cheese making

Introduction. The key factor determining the quality of cheeses is the balance of the starter microflora composition; the variability of the microorganism ratio can significantly affect the organoleptic profile of the product. An imbalance towards the predominance of leuconostocs over diacetyl lactococci can provoke defects: lack of a pattern, uncontrolled gas formation, taste defects. However, clear criteria for the optimal ratio of gas- and aroma-forming microorganisms have not yet been developed, which complicates the standardization of technological processes for the production of cheeses.

Objective. Establishing the influence of varying the ratio of Lc. lactis subsp. lactis biovar diacetylactis and Leuconostoc in the composition of a polyspecies starter culture on the formation of the organoleptic profile of semi-hard cheeses, and determining the zone of optimal concentrations that minimizes the risks of defects.

Materials and methods. The objects of the research were monospecific bacterial starters (Lc. lactis subsp. lactis, Lc. cremoris, Lc. lactis subsp. lactis biovar diacetylactis, Leuconostoc subsp.); Dutch cheese after pressing, during maturation and at the stage of conditioned maturity. The mass fraction of total and water-soluble protein was measured by the Kjeldahl method. The degree of proteolysis was estimated by the ratio of water-soluble protein to total protein. The molecular weight distribution of soluble nitrogen compounds in the aqueous extract was determined by gel filtration. The mass fraction of lactose, galactose, glucose and lactic acid was determined using a capillary electrophoresis system. The flavor profile of cheeses was determined by the content of volatile aroma-forming substances in the vapor phase of cheese of conditioned maturity.

Results. The use of Leuconostoc subsp. culture slows down the intensity of glycolysis at the production stage and proteolysis during the ripening process, and also reduces the total amount of volatile flavor and aroma substances and their diversity in cheeses of conditioned maturity, while increasing the amount of low-molecular peptides and amino acids in cheeses aged 60 days.

Conclusions. It has been established that when introducing Leuconostoc subsp. in the composition of the polyspecies bacterial concentrated starter culture more than 20.0%, there are risks of deterioration of organoleptic indicators such as insufficient expression of cheese taste and aroma, smearing consistency, the appearance of a nest-like pattern and small cracks up to 15 mm and, as a consequence, a decrease in the grade of cheeses based on the overall score. The obtained results can be used by biofactories for scientifically based design of multispecies bacterial concentrated starters for cheese making.

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