Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture

Nam Su Oh, Jae Yeon Joung, Ji Young Lee, Sae Hun Kim, Younghoon Kim

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses. Specifically, Lactobacillus, Leuconostoc, and Streptococcaceae were present at higher concentrations in probiotic cheeses than in control Gouda cheese (GCC). The proportion of H4 in GCP1 increased and culminated at 1.76%, whereas H9 in GCP2 decreased during ripening. Peptide profiles were altered by the addition of probiotics and included various bioactive peptides. In particular, three peptide fragments are newly detected. Therefore, Gouda cheese could be used as an effective probiotic carrier for H4 and H9.

Original languageEnglish
Pages (from-to)7357-7366
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume64
Issue number39
DOIs
Publication statusPublished - 2016 Oct 5

Fingerprint

Gouda cheese
Cheeses
Starters
Probiotics
Cheese
starter cultures
probiotics
chemical composition
Chemical analysis
formic acid
peptides
Streptococcaceae
cheeses
ripening
Lactobacillus fermentum
Leuconostoc
Lactobacillus plantarum
Peptides
Peptide Fragments
propionic acid

Keywords

  • adjunct cultures
  • Gouda cheese
  • microbial community
  • organic acid
  • peptide profiling
  • probiotics

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture. / Oh, Nam Su; Joung, Jae Yeon; Lee, Ji Young; Kim, Sae Hun; Kim, Younghoon.

In: Journal of Agricultural and Food Chemistry, Vol. 64, No. 39, 05.10.2016, p. 7357-7366.

Research output: Contribution to journalArticle

@article{b9320c2c5c0346268387db21bbce578e,
title = "Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture",
abstract = "This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses. Specifically, Lactobacillus, Leuconostoc, and Streptococcaceae were present at higher concentrations in probiotic cheeses than in control Gouda cheese (GCC). The proportion of H4 in GCP1 increased and culminated at 1.76{\%}, whereas H9 in GCP2 decreased during ripening. Peptide profiles were altered by the addition of probiotics and included various bioactive peptides. In particular, three peptide fragments are newly detected. Therefore, Gouda cheese could be used as an effective probiotic carrier for H4 and H9.",
keywords = "adjunct cultures, Gouda cheese, microbial community, organic acid, peptide profiling, probiotics",
author = "Oh, {Nam Su} and Joung, {Jae Yeon} and Lee, {Ji Young} and Kim, {Sae Hun} and Younghoon Kim",
year = "2016",
month = "10",
day = "5",
doi = "10.1021/acs.jafc.6b02689",
language = "English",
volume = "64",
pages = "7357--7366",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "39",

}

TY - JOUR

T1 - Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture

AU - Oh, Nam Su

AU - Joung, Jae Yeon

AU - Lee, Ji Young

AU - Kim, Sae Hun

AU - Kim, Younghoon

PY - 2016/10/5

Y1 - 2016/10/5

N2 - This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses. Specifically, Lactobacillus, Leuconostoc, and Streptococcaceae were present at higher concentrations in probiotic cheeses than in control Gouda cheese (GCC). The proportion of H4 in GCP1 increased and culminated at 1.76%, whereas H9 in GCP2 decreased during ripening. Peptide profiles were altered by the addition of probiotics and included various bioactive peptides. In particular, three peptide fragments are newly detected. Therefore, Gouda cheese could be used as an effective probiotic carrier for H4 and H9.

AB - This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses. Specifically, Lactobacillus, Leuconostoc, and Streptococcaceae were present at higher concentrations in probiotic cheeses than in control Gouda cheese (GCC). The proportion of H4 in GCP1 increased and culminated at 1.76%, whereas H9 in GCP2 decreased during ripening. Peptide profiles were altered by the addition of probiotics and included various bioactive peptides. In particular, three peptide fragments are newly detected. Therefore, Gouda cheese could be used as an effective probiotic carrier for H4 and H9.

KW - adjunct cultures

KW - Gouda cheese

KW - microbial community

KW - organic acid

KW - peptide profiling

KW - probiotics

UR - http://www.scopus.com/inward/record.url?scp=84989866086&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84989866086&partnerID=8YFLogxK

U2 - 10.1021/acs.jafc.6b02689

DO - 10.1021/acs.jafc.6b02689

M3 - Article

C2 - 27606488

AN - SCOPUS:84989866086

VL - 64

SP - 7357

EP - 7366

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 39

ER -