NSLABNon-Starter Lactic Acid Bacteria
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These non-starter lactic acid bacteria (NSLAB) can grow during cheese ripening to reach levels of 10 [7] to 10 [8] CFU/g, levels which can be significantly higher than those of the starter itself.
Monitored over a six-month ripening period, the cheese showed zero presence of NSLAB. In contrast, a control cheese made with a conventional starter showed steady growth of NSLAB until, at the end of ripening, the number of non-starter bacteria equaled those from the starter.
The Lacticin-resistant organism was then combined with a Lacticin-producing starter to keep the NSLAB at bay.