کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4560049 1628429 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures
چکیده انگلیسی

Thirty Lactobacillus isolates from artisanal Manchego cheeses, 10 belonging to Lactobacillus plantarum and 20 belonging to Lactobacillus paracasei subsp. paracasei, were examined for potential use as adjunct cultures. Isolates were screened for acidifying and amino-biogenic capacity, for proteolytic, lipolytic, autolytic and aminopeptidase activities, and for sensory characteristics in UHT coagulated milk. Most of the lactobacilli displayed high aminopeptidase and autolytic activities and low acidifying activity. Only one isolate was able to produce tyramine. When growing on milk 53.3% of the Lb. paracasei subsp. paracasei isolates were able to produce pleasant flavours. Strains PBL210 (Lb. plantarum) and PBL213 and PBL226 (Lb. paracasei subsp. paracasei) presented the best technological characteristics, and also were still viable and with unaltered properties after freeze-drying and storage for 12 months. For these reasons, these strains could be good candidates for inclusion as adjuncts in a starter culture to manufacture industrial Manchego cheese.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 20, Issue 12, December 2009, Pages 1092–1098
نویسندگان
, , , , ,