{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T00:11:29Z","timestamp":1789690289736,"version":"4.0.1"},"reference-count":41,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2024,7,21]],"date-time":"2024-07-21T00:00:00Z","timestamp":1721520000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese\u2019s raw milk, and its effect on the microbiological, physical\u2013chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p &gt; 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p &lt; 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p &lt; 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses.<\/jats:p>","DOI":"10.3390\/foods13142296","type":"journal-article","created":{"date-parts":[[2024,7,22]],"date-time":"2024-07-22T08:24:59Z","timestamp":1721636699000},"page":"2296","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8608-8274","authenticated-orcid":false,"given":"Ram\u00f3n","family":"Arias","sequence":"first","affiliation":[{"name":"Centro Regional de Selecci\u00f3n y Reproducci\u00f3n Animal (CERSYRA), Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepe\u00f1as, 13300 Ciudad Real, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claudio","family":"Alba","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4050-058X","authenticated-orcid":false,"given":"Javier","family":"Calzada","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos, Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria (INIA-CSIC), Carretera de La Coru\u00f1a km 7, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8570-643X","authenticated-orcid":false,"given":"Lorena","family":"Jim\u00e9nez","sequence":"additional","affiliation":[{"name":"Centro Regional de Selecci\u00f3n y Reproducci\u00f3n Animal (CERSYRA), Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepe\u00f1as, 13300 Ciudad Real, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2380-0767","authenticated-orcid":false,"given":"Le\u00f3nides","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5487-9856","authenticated-orcid":false,"given":"Marta","family":"\u00c1vila","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos, Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria (INIA-CSIC), Carretera de La Coru\u00f1a km 7, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mario","family":"Roman","sequence":"additional","affiliation":[{"name":"QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Roman","sequence":"additional","affiliation":[{"name":"QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1285-9686","authenticated-orcid":false,"given":"Juan M.","family":"Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5180-766X","authenticated-orcid":false,"given":"Sonia","family":"Garde","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos, Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria (INIA-CSIC), Carretera de La Coru\u00f1a km 7, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Mayo, B., Rodr\u00edguez, J., V\u00e1zquez, L., and Fl\u00f3rez, A.B. 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