Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese

Abstract

Three strains of Propionibacterium freudenreichii ssp. shermanii that converted free linoleic acid to conjugated linoleic acid (CLA) in laboratory media were used as adjunct strains, together with strains of Geotrichum candidum and Yarrowia lipolytica, to make a dry-salted, washed-curd cheese. Lactobacillus fermentum was included to produce ethanol (from lactose), a potential substrate for ethyl ester synthesis, while Lactobacillus rhamnosus was used to control the adventitious non-starter lactic acid bacteria population. The total (esterified plus free) level of CLA was similar in the control and experimental cheeses and remained unchanged over 4 months of ripening. Addition of linoleic acid-rich safflower oil to the cheese curd increased the concentration of free linoleic acid generated in the cheese but the CLA content did not change. Free linoleic acid was released by the yeast lipase(s) but there was no conversion to CLA. High concentrations of ethyl esters were produced in the cheeses made with added yeast, giving a fruity flavour.