Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese - Archive ouverte HAL Access content directly
Journal Articles International Journal of Food Microbiology Year : 2022

Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese

(1) , (2) , (3) , (2) , (1) , (4, 5) , (2) , (1) , (2)
1
2
3
4
5

Abstract

Twenty-four strains of Lactococcus lactis isolated from raw goat milk collected in the Rocamadour PDO area were analysed by MLST typing and phenotypic characterisation. The strains were combined to design an indigenous starter for the production of Rocamadour PDO cheese. The strains were divided into three classes based on their technological properties: acidifying and proteolytic strains in class I (12/24 strains), slightly acidifying and non-proteolytic strains in class II (2/24 strains), and non-acidifying and non-proteolytic strains in class III (10/24 strains). Interestingly, all but three strains (21/24) produced diacetyl/acetoin despite not having citrate metabolism genes, as would classically be expected for the production of these aroma compounds. Three strains (EIP07A, EIP13D, and EIP20B) were selected for the indigenous starter based on the following inclusion/exclusion criteria: (i) no negative interactions between included strains, (ii) ability to metabolize lactose and at least one strain with the prtP gene and/or capable of producing diacetyl/acetoin, and (iii) selected strains derived from different farms to maximise genetic and phenotypic diversity. Despite consisting exclusively of L. lactis strains, the designed indigenous starter allowed reproducible cheese production with performances similar to those obtained with an industrial starter and with the sensory qualities expected of Rocamadour PDO cheese. Previous article in issue
Not file

Dates and versions

hal-03738672 , version 1 (26-07-2022)

Identifiers

Cite

Christel Couderc, Valérie Laroute, Michèle Coddeville, Marie-Aurore Caillaud, Gwenaelle Jard, et al.. Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese. International Journal of Food Microbiology, 2022, 379 (7), ⟨10.1016/j.ijfoodmicro.2022.109837⟩. ⟨hal-03738672⟩
10 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More