The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuconostoc mesenteroides D11 isolated from defective cheeses with undesired eye production were added to control (C) and experimental (E) Cremoso soft cheeses to simulate the occurrence of high levels of adventitious heterofermentative bacteria; the adjunct culture L90 was added only to E cheeses. The presence of high levels of L90 affected the carbohydrates fermentation, and the levels of hippuric and benzoic acids. These changes produced an adverse environment for the undesirable activity of the strain D11. In effect, the incorporation of L90 decreased the metabolic activity of the D11 strain and consequently avoided the unwanted eye formation. The maintenance of an adequate cold chain was also an important factor to obtain cheese without eye defects.

在正常条件下或在冷链中断下成熟的软奶酪中，评估了辅助培养副干酪乳酸杆菌90（L90）防止异源发酵细菌形成不希望的眼睛的能力。肠膜明串珠菌从对照干酪（C）和实验干酪（E）Cremoso软干酪中加入从不良干酪中分离出来的D11，以模拟高水平的不定异源发酵细菌的发生。辅助文化L90仅添加到E奶酪中。高水平的L90的存在影响了碳水化合物的发酵以及马尿酸和苯甲酸的水平。这些变化为菌株D11的不良活性产生了不利的环境。实际上，L90的掺入降低了D11菌株的代谢活性，因此避免了不希望的眼睛形成。保持足够的冷链也是获得没有眼缺陷的奶酪的重要因素。