{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["16"],"submitter":["Decadt H"],"pubmed_abstract":["Adjunct starter cultures are of interest in pasteurized cheese production as they provide additional flavor, ensure reproducible quality, and enable faster ripening. In the current study, two adjunct culture strains were selected, namely <i>Lacticaseibacillus paracasei</i> LP46, selected out of 49 isolates from mature Gouda cheese, and <i>Tetragenococcus halophilus</i> TH63, selected out of 244 isolates from a Gouda cheese brine. To date, the use of a <i>Tetragenococcus</i> strain in cheese production has not been reported. Both strains were applied in pilot-scale Gouda cheese productions, and the cheeses were investigated up to 32 weeks of ripening by a multiphasic approach encompassing culture-dependent and culture-independent microbiological analysis, meta-metabolomics, and organoleptic"],"journal":["Frontiers in microbiology"],"pagination":["1719725"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12855489"],"repository":["biostudies-literature"],"pubmed_title":["Application of &lt;i&gt;Lacticaseibacillus paracasei&lt;/i&gt; and &lt;i&gt;Tetragenococcus halophilus&lt;/i&gt; as adjunct starter cultures in Gouda cheese production."],"pmcid":["PMC12855489"],"pubmed_authors":["Weckx S","Decadt H","De Vuyst L"],"additional_accession":[]},"is_claimable":false,"name":"Application of &lt;i&gt;Lacticaseibacillus paracasei&lt;/i&gt; and &lt;i&gt;Tetragenococcus halophilus&lt;/i&gt; as adjunct starter cultures in Gouda cheese production.","description":"Adjunct starter cultures are of interest in pasteurized cheese production as they provide additional flavor, ensure reproducible quality, and enable faster ripening. In the current study, two adjunct culture strains were selected, namely <i>Lacticaseibacillus paracasei</i> LP46, selected out of 49 isolates from mature Gouda cheese, and <i>Tetragenococcus halophilus</i> TH63, selected out of 244 isolates from a Gouda cheese brine. To date, the use of a <i>Tetragenococcus</i> strain in cheese production has not been reported. Both strains were applied in pilot-scale Gouda cheese productions, and the cheeses were investigated up to 32 weeks of ripening by a multiphasic approach encompassing culture-dependent and culture-independent microbiological analysis, meta-metabolomics, and organoleptic","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025","modification":"2026-06-19T04:47:28.629Z","creation":"2026-06-19T03:07:27.727Z"},"accession":"S-EPMC12855489","cross_references":{"pubmed":["41623650"],"doi":["10.3389/fmicb.2025.1719725"]}}