Article ID Journal Published Year Pages File Type
8979055 International Dairy Journal 2005 10 Pages PDF
Abstract
Microbiological sampling of Präst cheese from three cheese factories was done during ripening. The evolution of total bacterial counts, lactococci, lactobacilli, enterococci presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (140) of non-starter lactic acid bacteria (NSLAB) from 12 Präst cheeses after 90, 180 and 270 days of ripening were examined. The isolates were tested by physiological and biochemical assays, species-specific PCR and 16S rDNA sequencing. The predominant NSLAB species was Lactobacillus paracasei. The development and evolution of the NSLAB microflora in Präst varied according to dairy plant and ripening time.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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