Comparative analysis of the autolytic potential of Lactobacillus helveticus strains during Cheddar cheese ripening.

摘要

Autolytic strains of starter and adjunct bacteria release their intracellular enzymes at an early stage in cheese ripening and can accelerate ripening and enhance cheese flavour. This study determined the degree of autolysis of different Lactobacillus helveticus strains in vitro and compared these autolytic properties with those observed during Cheddar cheese ripening. Phenotypic tests and species-specific PCR were used to confirm the classification of isolates, which grouped into clusters. There was no correlation between the cluster from which the isolate originated, levels of autolysis in the cheese or the results of the in vitro screening. The authors conclude that cheese manufacture is the best way of determining the potential for and the degree of autolysis during cheesemaking for a given isolate.