In order to explore the effects of probiotics as adjunct cultures on Cheddar cheese quality, Lactobacillus plantarum NA136 and Pediococcus acidilactici AS185 were used as adjunct cultures in the production of Cheddar cheese. Cheese texture and contents of free amino acids and short-chain fatty acids were evaluated during cheese ripening. Results showed that probiotic adjunct cultures had no effect on pH or protein, fat, or moisture content of cheese. After 90 days of cheese maturation, the number of viable bacilli and cocci in Cheddar cheese with adjunct cultures exceeded 7.5 lgCFU/g. As cheese with adjunct cultures matured, the hardness and chewiness gradually increased, while the cohesiveness and resilience gradually decreased, and the cheese hardness at each maturation stage remained lower than that of the control group. Addition of L. plantarum NA136 promoted the formation of aspartic acid, serine, alanine, glutamic acid, propionic acid, and butyric acid and influenced cheese chewiness. By contrast, addition of P. acidilactici AS185 promoted the formation of phenylalanine, tyrosine, lysine, proline, arginine, isobutyric acid, isovaleric acid and valeric acid, but did not affect cheese texture. Thus, these probiotic strains may be useful as adjunct cultures during Cheddar cheese processing to control flavor development and improve cheese quality.
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