Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Arfi, 2002, Production of volatile compounds by cheese-ripening yeasts: Requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis., Appl. Microbiol. Biotechnol., 58, 503, 10.1007/s00253-001-0925-0 Bachmann, 2009, A high-throughput cheese manufacturing model for effective cheese starter culture screening, J. Dairy Sci., 92, 5868, 10.3168/jds.2009-2372 Banks, 2004, The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening, Int. J. Dairy Technol., 57, 145, 10.1111/j.1471-0307.2004.00150.x Bouton, 2009, Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese, Food Microbiol., 26, 183, 10.1016/j.fm.2008.09.002 Budinich, 2011, Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach, J. Dairy Sci., 94, 5263, 10.3168/jds.2009-2512 Burdock, 2016 Cavanagh, 2014, Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model, Food Res. Int., 62, 432, 10.1016/j.foodres.2014.03.043 Collins, 2003, Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge, Int. Dairy J., 13, 841, 10.1016/S0958-6946(03)00109-2 Coolbear, 2008, Developments in cheese microbiology in New Zealand–Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour, Int. Dairy J., 18, 705, 10.1016/j.idairyj.2008.03.010 Crow, 2001, The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, Int. Dairy J., 11, 275, 10.1016/S0958-6946(01)00057-7 Curioni, 2002, Key odorants in various cheese types as determined by gas chromatography-olfactometry, Int. Dairy J., 12, 959, 10.1016/S0958-6946(02)00124-3 Di Cagno, 2006, Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system, Int. Dairy J., 16, 119, 10.1016/j.idairyj.2005.01.012 Engels, 1996, Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp cremoris B78 in a model system, Neth. Milk Dairy J., 50, 3 Fitzsimons, 2001, Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese, J. Appl. Microbiol., 90, 600, 10.1046/j.1365-2672.2001.01285.x Gobbetti, 2015, Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening, Trends Food Sci. Technol., 45, 167, 10.1016/j.tifs.2015.07.016 Jyoti, 2003, Diacetyl production and growth of Lactobacillus rhamnosus on multiple substrates, World J. Microbiol. Biotechnol., 19, 509, 10.1023/A:1025170630905 Kieronczyk, 2001, Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese, Int. Dairy J., 11, 217, 10.1016/S0958-6946(01)00051-6 Law, 1997 Liu, 2003, Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations, Int. J. Food Microbiol., 83, 115, 10.1016/S0168-1605(02)00366-5 Marilley, 2004, Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains, Int. J. Food Microbiol., 90, 139, 10.1016/S0168-1605(03)00304-0 McSweeney, 2000, Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review, Lait, 80, 293, 10.1051/lait:2000127 Milesi, 2007, Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening, LWT Food Sci. Technol. (Campinas), 40, 1427, 10.1016/j.lwt.2006.08.003 Milesi, 2008, Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type, J. Appl. Microbiol., 105, 884, 10.1111/j.1365-2672.2008.03813.x Milesi, 2010, Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses, J. Dairy Sci., 93, 5020, 10.3168/jds.2009-3043 Peralta, 2014, Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction, Dairy Sci. Technol., 94, 73, 10.1007/s13594-013-0143-4 Pogačić, 2016, Lactobacillus and Leuconostoc volatilomes in cheese conditions, Appl. Microbiol. Biotechnol., 100, 2335, 10.1007/s00253-015-7227-4 Pogačić, 2015, A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds, Food Microbiol., 46, 145, 10.1016/j.fm.2014.07.018 Rajini, 2011, Microbial metabolism of pyrazines, Crit. Rev. Microbiol., 37, 99, 10.3109/1040841X.2010.512267 Randazzo, 2007, Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system, J. Appl. Microbiol., 103, 427, 10.1111/j.1365-2672.2006.03261.x Schulz, 2007, Bacterial volatiles: The smell of small organisms, Nat. Prod. Rep., 24, 814, 10.1039/b507392h Sgarbi, 2013, Nonstarter lactic acid bacteria volatilomes produced using cheese components, J. Dairy Sci., 96, 4223, 10.3168/jds.2012-6472 Singh, 2014, Phenotypic and genotypic characterization of non-starter Lactobacillus species diversity in Indian Cheddar cheese, LWT Food Sci. Technol. (Campinas), 55, 415, 10.1016/j.lwt.2013.09.018 Singh, 2003, Flavor of Cheddar cheese: A chemical and sensory perspective, Compr. Rev. Food Sci. Food Saf., 2, 166, 10.1111/j.1541-4337.2003.tb00021.x Skeie, 2008, Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese, Int. Dairy J., 18, 158, 10.1016/j.idairyj.2007.09.003 Smit, 1995, Ch-easy model: A cheese-based model to study cheese ripening, Bioflavour, 95, 185 Smit, 2005, Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products, FEMS Microbiol. Rev., 29, 591, 10.1016/j.fmrre.2005.04.002 Smith, 2006, XCMS: Processing mass spectrometry data for metabolite profiling using nonlinear peak alignment, matching, and identification, Anal. Chem., 78, 779, 10.1021/ac051437y Stefanovic, 2017, Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification, J. Appl. Microbiol., 10.1111/jam.13420 Swearingen, 2001, Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality, J. Dairy Sci., 84, 50, 10.3168/jds.S0022-0302(01)74451-7 van de Bunt, 2014, Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations, Microb. Cell Fact., 13, 176, 10.1186/s12934-014-0176-2 Vaughan, 2001, The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, Int. Dairy J., 11, 215 Velez, 2015, Short communication: A new minicurd model system for hard cooked cheeses, J. Dairy Sci., 98, 3679, 10.3168/jds.2014-8906 Yvon, 2001, Cheese flavour formation by amino acid catabolism, Int. Dairy J., 11, 185, 10.1016/S0958-6946(01)00049-8