کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10982224 | 1108090 | 2010 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese](/preview/png/10982224.png)
چکیده انگلیسی
Sixty yeast cultures were isolated from samples of water buffalo Mozzarella, a popular “pasta filata” cheese, originating on 16 farms located in the provinces of Salerno, Caserta, and Frosinone (Italy). Strains were identified by means of 5.8S internal transcribed spacer rDNA PCR-RFLP combined with 26S rRNA gene partial sequencing and characterized for their ability to exert biochemical properties of technological interest. The recorded dominance of fermenting yeasts such as the lactose-fermenting Kluyveromyces marxianus (38.3% of the total isolates) and the galactose-fermenting Saccharomyces cerevisiae (21.6% of the total isolates) suggests that these yeasts contribute to the organoleptic definition of the water buffalo Mozzarella. The speciographic analysis revealed the presence of 7 other species rarely or never reported in a dairy environment belonging to the genera Pichia and Candida, whose role in Mozzarella cheese organoleptic properties need to be further investigated.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 93, Issue 6, June 2010, Pages 2358-2361
Journal: Journal of Dairy Science - Volume 93, Issue 6, June 2010, Pages 2358-2361
نویسندگان
M. Aponte, O. Pepe, G. Blaiotta,