Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese.

Lactobacillus casei N87 and L. casei N2014, cultivated in anaerobic and respiratory conditions, were used as adjuncts for the production of Cheddar-type cheeses. Cheese inoculated only with a defined lactococcal starter was used as control. After 14, 30, 60, 120 and 180 days of ripening, microbial counts, gross composition, proteolysis, production of volatile organic compounds, radical scavenging activity and lipid and protein oxidation were evaluated. The addition of anaerobic or respirative cultures of L. casei N87 and N2014 did not affect cheese composition and primary proteolysis. Respirative cells increased the production of free amino acids, peptides, diacetyl and acetoin and reduced the content of free radicals as well as lipid and protein oxidation. The lower redox potential in Cheddar-type cheeses produced with respirative cells also contributed to the reduction of oxidation processes. Respirative strains of L. casei could be successfully used to improve the organoleptic and nutritional properties of dairy products. [ABSTRACT FROM AUTHOR]