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The use of the strain C. maltaromaticum
LMA28 in cheese technology and its impact on the microflora of this
soft cheese has been demonstrated in this study. It presence caused a
decrease in the concentration of Psychrobacter sp., which might
be responsible for accelerating the aging phenomena of soft cheese.
Moreover, the cellular concentration of C. maltaromaticum LMA 28 was the main factor involved in the inhibition of Psychrobacter sp. and L. monocytogenes
CIP 82110 in our experimental conditions. However, the exact mechanism
of inhibition is still unknown and deserves further investigations. In
addition, C. maltaromaticum LMA 28 produced malty/chocolate-like aroma due to 3-methylbutanal from the catabolism of leucine ( Afzal et al., 2012).
However, it is essential to study its impact on proteolysis and
lipolysis during cheese ripening. Being psychrotrophic and
alkalinophilic, having antibacterial activity and an ability to increase
flavor, this species could play a major role as cheese ripening flora
with no negative interference on the starters currently used (for
instance S. thermophilus and L. lactis).
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