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Cheese is obtained by the coagulation of milk, followed by maturation under the action of microorganisms which are responsible for the development of physicochemical and organoleptic characteristics of cheese. Among various microorganisms, lactic acid bacteria (LAB) play an essential role in establishing sensory characteristics of the cheese. In Cameroon, the effect of isolated LAB on the sensory characteristics of cheese produced from local cow milk has not yet been investigated. Therefore, the present work aimed to isolate LAB and evaluate their influence on the physicochemical and sensory characteristics of locally produced soft cheeses. Four strains of LAB were isolated and identified as Enterococcus sp.1, Enterococcus sp.2, Pediococcus sp., and Leuconostoc sp. These isolates were combined in batches for production of cheeses, including Frm 741 (Enterococcus sp.1 and Enterococcus sp.2), Frm 891 (Enterococcus sp.2 and Leuconostoc sp.), Frm 683 (Pediococcus sp. and Enterococcus sp.1), Frm 425 (Pediococcus sp. and Leuconostoc sp.), Frm 503 (Pediococcus sp. and Enterococcus sp.2), Frm 439 (Leuconostoc sp. and Enterococcus sp.1), and Frm 625 (Enterococcus sp.1, Enterococcus sp.2, Leuconostoc sp., and Pediococcus sp.). Cheese produced from the combination of Enterococcus sp.1 and Enterococcus sp.2 (Frm 741), unlike the others, did not drain properly throughout the production process. However, all products showed excellent microbiological quality in relation to biological contaminants, such as Salmonella, staphylococci, and coliforms. Moreover, cheese Frm 425 was most appreciated by consumers for its sweet taste, yellow colour, pleasant smell, and low acidity (51.7°D). On the other hand, cheese Frm 439 was least appreciated by consumers owing to its bad odour, bitter taste, and high acidity (144.9°D). Taken together, the present work demonstrated that the isolated LAB could be used to produce soft cheese with a natural rind and unique sensory characteristics that are appreciated by Cameroonian consumers. [ABSTRACT FROM AUTHOR]

Alcohol production rate decreases as the concentration of bacterial contaminants increases. In complex medium, such as beet molasses, an alternative mechanism can be used by homofermentative lactic bacteria ( Lactobacillus casei). Lactic acid and associated products, especially acetic acid, are liberated into the medium. The inhibition induced by these metabolites was reinforced by the presence of viable lactobacilli. [ABSTRACT FROM AUTHOR]

Industrial beet molasses worts for alcoholic fermentation are also good substrates for the growth of some bacteria, especially lactic acid bacteria. Among microbial metabolites, lactic acid is a major component. This inhibitor of alcoholic fermentation affects the specific growth rate of yeast and the specific rate of alcohol production in different ways depending on the osmotic pressure of the worts; yeast growth is the most altered parameter. The use of a large inoculum of yeast leads to a decrease in the observed inhibition phenomena. [ABSTRACT FROM AUTHOR]