Contribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheese

Volatile fatty acids (VFAs) are major contributors to the aroma profile of Serra da Estrela cheese. The impact of the dominant VFAs to the overall aroma perception was evaluated in a sensory test by a panel. The contribution of wild strains of lactic acid bacteria isolated from mature Serra da Estrela cheese to its volatile free fatty acid profile was also assessed. For this purpose, experimental cheeses manufactured according to the traditional protocol, but specifically added with starter cultures were analysed. Cheeses manufactured with deliberate inclusion of Lactobacillus plantarum as adjunct possessed aroma characteristics essentially similar to those manufactured artisanally, but with higher amounts of VFAs ─ thus meaning that this strain may help reduce ripening time in this cheese variety