foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-3-410-419foodsyst-570Research ArticleСтатьиLactobacilli as additional cultures in cheese makingЛактобациллы как дополнительные культуры в сыроделииhttps://orcid.org/0000-0002-1108-3695СорокинаН. П.SorokinaN. P.

Сорокина Нинель Петровна  — кандидат технических наук, Руководитель Экспериментальной биофабрики

152613, Ярославская область, Углич, ул. Красноармейский бульвар, 19

Тел.: +7–485–32–9–82–05

 

Ninel P. Sorokina - Candidate of Technical Sciences, Head of the Experimental Biofabrics

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–485–32–9–82–05

n.sorokina@fncps.ruКучеренкоИ. В.KucherenkoI. V.

Кучеренко Ирина Валентиновна — старший научный сотрудник, участок коллекции микроорганизмов и бактериофагов

152613, Ярославская область, Углич, ул. Красноармейский бульвар, 19

Тел.: +7–485–329–82–21

Irina V. Kucherenko - Senior Researcher, Collection Area of Microorganisms and Bacteriophages

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–485–329–82–21

i.kucherenko@fncps.ruhttps://orcid.org/0009-0005-4070-8227БруцкаяА. Л.BruckayaA. L.

Бруцкая Анастасия Леонидовна — инженер контроля качества, Лаборатория контроля качества бактериальных препаратов

152613, Ярославская область, Углич, ул. Красноармейский бульвар, 19

Тел.: +7–485–329–82–68

Anastasiya L.  Bruckaya - Quality Control Engineer, Laboratory for Quality Control of Bacterial Preparations

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–485–329–82–68

 

n.sorokina@fncps.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter and CheesemakingRussian Federation20242310202473410419Copyright © Sorokina N.P., Kucherenko I.V., Bruckaya A.L., 20242024Сорокина Н.П., Кучеренко И.В., Бруцкая А.Л.Sorokina N.P., Kucherenko I.V., Bruckaya A.L.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/570

Production of cheeses from thermally processed milk at an industrial scale is impossible without using commercial bacterial starter cultures that include a limited number of species and strains of microorganisms. This leads to the fact that sensory indicators of mass-produced cheeses practically do not differ. Traditional cheeses from unpasteurized milk are distinguished by more pronounced and diverse tastes. Scientific literature describes the significant taxonomic variety of microbiota of traditional cheeses, including non-starter lactobacilli. Sensory indicators and safety of cheeses directly depend on the composition of this microbiota. This study examines the main moments of the taxonomic reform of lactobacilli, which resulted in union of two families Lactobacillaceae and Leuconostocaceae, and division of the genus Lactobacillus into 25 genera. New description of the family and several species of lactobacilli used in starter cultures is given. The authors demonstrate the complex autochthonous microbiota of cheeses and a possibility of stabilization of fermentation upon cheese making from raw milk and improvement of their quality without losing individuality due to the introduction of selected autochthonous additional cultures. When cheeses are made from pasteurized milk, these cultures improve sensory characteristics of a product and impart the original flavor to them. Several studies show that probiotic bacteria intensively develop and maintain viability for a long time even in long-ripened cheeses. Such cheeses can be carriers of live probiotics and their metabolites that are beneficial for the consumer health. This review summarizes information about promising directions of extension of the species spectrum of additional cultures for creation of domestic starter cultures for cheese making. Taking into consideration that microbiology of cheese making is quite a wide field that is not fully studied, the review does not claim to be the comprehensive analysis of all existing approaches.

Выработка сыров из термически обработанного молока в промышленных масштабах невозможна без использования коммерческих бактериальных заквасок, включающих ограниченное количество видов и штаммов микроорганизмов. Это приводит к тому, что сенсорные показатели сыров массового производства практически не различаются. Традиционные сыры из непастеризованного молока отличаются более выраженным и разнообразным вкусом. Научная литература описывает значительное таксономическое разнообразие микробиоты традиционных сыров, в том числе лактобацилл незаквасочного происхождения. Органолептические показатели и безопасность сыров напрямую зависят от состава этой микробиоты. В данной работе рассмотрены основные моменты таксономической реформы лактобацилл, в результате которой объединены два семейства Lactobacillaceae и Leuconostocaceae, а род лактобацилл разделен на 25 родов. Приведено новое описание семейства и некоторых видов молочнокислых палочек, использующихся в заквасках. Продемонстрирована сложная вариабельная автохтонная микробиота сыров и возможность за счет внесения отобранных автохтонных дополнительных культур стабилизировать ферментацию при изготовлении сыров из сырого молока и улучшать их качество без потери индивидуальности. При производстве сыров из пастеризованного молока эти культуры улучшают сенсорные показатели продукта и придают ему оригинальные вкусовые оттенки.В ряде работ показано, что пробиотические бактерии интенсивно развиваются и долго сохраняют жизнеспособность в сырах даже длительного созревания. Такие сыры могут быть носителями живых пробиотиков и их метаболитов, полезных для здоровья потребителей. В данном обзоре обобщены сведения о перспективных направлениях расширения видового спектра дополнительных культур для разработки отечественных заквасок для сыроделия. Учитывая, что микробиология сыроделия представляет собой весьма обширную и до конца не изученную область, обзор не претендует на исчерпывающий анализ всех существующих подходов.

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The authors declare that there are no conflicts of interest present.