Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture.

Adjunct cultures strongly determined the distinguishing sensorial and nutritional characteristics of cheeses. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by the co-fermentation of Ligilactobacillus salivarius AR809 were investigated. The AR809 significantly increased the contents of soluble nitrogen, small peptides (<1200 Da), free amino acids, and casein degradation degree in the resulting cheese. Furthermore, AR809 significantly promoted the formation of methyl ketones during cheese maturation. Based on untargeted metabolomics analysis, metabolites related to fatty acids metabolism and lysine degradation were highly enriched in Monascus-rich region of cheese. AR809 was primarily engaged in amino acid metabolism, promoting the synthesis of amino acids and dipeptide. L. salivarius and Monascus co-fermentation produced more beneficial bioactive metabolites involved in amino acids and lipid metabolisms than Monascus used alone in cheese ripening. Therefore, as adjunct culture, L. salivarius AR809 exhibited tremendous potential in improving nutrition and flavor quality during cheese ripening.