Paucilactobacillus wasatchensis explained

Paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (LAB). It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents.[1] The growth of P. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature (12 °C versus 6 °C).[2] [3] [4] P. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled.[5]

Notes and References

  1. Culumber M, McMahon DJ, Ortakci F, Montierth L, Villalba B, Broadbent JR, ((Oberg CJ.)) . 2017 . Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation . Journal of Dairy Science . 100 . 11 . 8764–8767 . 10.3168/jds.2017-13375. 28918154 . free .
  2. Ortakci F, Broadbent JR, Oberg CJ, ((McMahon DJ.)) . 2015 . Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose . Journal of Dairy Science . 98 . 11 . 3645–3654 . 10.3168/jds.2014-9293. 25795482 . free .
  3. Ortakci F, Broadbent JR, Oberg CJ, ((McMahon DJ.)) . 2015 . Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis . Journal of Dairy Science . 98 . 11 . 7460–7472 . 10.3168/jds.2015-9468. 26298753 . free .
  4. Ortakci F, Broadbent JR, Oberg CJ, ((McMahon DJ.)) . 2015 . Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter . Journal of Dairy Science . 98 . 11 . 7473–7482 . 10.3168/jds.2015-9556. 26364109 . free .
  5. McMahon DJ, Bowen IB, Green I, Domek M, ((Oberg CJ.)) . 2020 . Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4 . Journal of Dairy Science. 103 . 10 . 8771–8781 . 10.3168/jds.2020-18597. 32747094 . free .

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