Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses.

Cheese-associated microbiota and their interactions are crucial in determining the properties of cheese. This study aimed to compare the effects of different starter cultures on Cheddar cheese production using texture analysis, electronic sensory evaluation, and both volatile and non-volatile metabolomics. Specifically, we examined Lactococcus lactis BL19 and Lactococcus cremoris LC99, both individually and in combination. The results revealed distinct electronic sensory profiles and varied volatile and non-volatile metabolomic characteristics among cheese samples produced with different starter combinations, although no significant differences in texture were observed. Notably, BL19 had a more pronounced effect on electronic sensory attributes and both volatile and non-volatile metabolites compared to LC99. Furthermore, the combination of starter cultures did not demonstrate an additive effect on these parameters. This study offers valuable insights into the interactions of cheese microorganisms and establishes a foundation for developing diverse flavor profiles in cheese through strategic starter culture selection.