کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2440126 | 1108112 | 2008 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A Factory-Scale Application of Secondary Adjunct Cultures Selected from Lactic Acid Bacteria During Puzzone di Moena Cheese Ripening
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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: A Factory-Scale Application of Secondary Adjunct Cultures Selected from Lactic Acid Bacteria During Puzzone di Moena Cheese Ripening A Factory-Scale Application of Secondary Adjunct Cultures Selected from Lactic Acid Bacteria During Puzzone di Moena Cheese Ripening](/preview/png/2440126.png)
چکیده انگلیسی
The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidification and high proteolytic capacity was selected. The 3 strains (Lb. paracasei ssp. paracasei P397, Lb. plantarum P399, and P. pentosaceus P41) constituted a mixed SAC used at 2 levels of concentration (103 and 104Â cfu/mL) in experimental cheese making at dairy factory-scale. The analysis of volatile organic compounds as well as sensory analyses showed that the preferred level of SAC inoculation was 103Â cfu/mL.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 91, Issue 8, August 2008, Pages 2981-2991
Journal: Journal of Dairy Science - Volume 91, Issue 8, August 2008, Pages 2981-2991
نویسندگان
E. Franciosi, L. Settanni, S. Carlin, A. Cavazza, E. Poznanski,