کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10894740 | 1082611 | 2015 | 46 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening](/preview/png/10894740.png)
چکیده انگلیسی
Mesophilic lactobacilli are the most important components of the non-starter lactic acid bacteria (NSLAB) microbiota of cheese. This reviews up-dates the most relevant findings concerning the sources of contamination, energy compounds, diversity, genome features and environmental adaptation responses, which enable their growth in cheese during ripening as the main determinant of secondary proteolysis. The use of NSLAB as adjunct cultures is positively documented but it is not free from drawbacks. Attenuation of adjunct cultures could be achieved through promising treatments. Notwithstanding the agreeable and in some cases standard features of traditional raw milk cheeses, mesophilic lactobacilli should not be considered simply as NSLAB because a number of pros may strengthen their use as secondary/adjunct starters with the potential to better control and improve cheese ripening.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 45, Issue 2, October 2015, Pages 167-178
Journal: Trends in Food Science & Technology - Volume 45, Issue 2, October 2015, Pages 167-178
نویسندگان
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Leonardo Mancini, Patrick F. Fox,