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Effect of NaCI content on lactate fermentation by Propionibacterium freuden- reichii in small scale Swiss-type cheeses. The effect of salt content on the propionic acid fer- mentation from 23 strains of Propionibacteriumfreudenreichii was studied in small-scale Swiss- c type cheeses. Two-hundred-and-thirty-four chee ses were made with low bacterial count microfiltered milk. Salt in moisture (SIM) of the cheeses (w/w) was 1% (i), 2% (ii) or 3% (iii). During hot room ripening, these values were found respectively in the center of the loaf of Emmental-cheese (i), in an area between 2-8 cm depth (ii), and in the vicinity of the rind (iii). The propionic acid fermentation was followed weekly by measuring cheese volume, volatile fatty acids (VFA) and lactate content during hot room ripening, The increase of SIM reduced dramatically the propionic acid fermentation. In 3% SIM cheeses, VFA contents were 4 to 5 times lower than in the 1% SIM cheeses. Residuallactate content increased in the same extent. Cheese opening was about 12 times lower in 3% SIM cheeses. The effeet of increasing SIM was very strain dependent, from low stimulation for sorne strains to a total inhibition of the propionic acid fermentation for the other ones. The sensitivity to salt was independent from the technological abilities in usual conditions (1% SIM). CO2 production was the most affected by SIM increase. Sorne salt-sensi- tive strains showed a molar propionate/acetate ratio close to one. This value corresponds to the third metabolic pathway described for propionibacteria: three lactates -> 1 succinate + 1 propionate + 1 acetate. A good discrimination of the 21 strains from our own collection was obtained by fac- torial correspondence analysis (FCA). © InralElsevier, Paris. propionibacteria 1NaCII Swiss-type cheese

Effet de la teneur en NaCl sur la fermentation du lactate par Propionibacterium freudenreichii dans des minifromages à pâte cuite