P. Giménez, G. Peralta, I. V. Wolf, Erica Rut Hynes, C. Bergamini
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Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation
This study evaluated the influence of 11 autochthonous mesophilic lactobacilli strains on maturation profile of a miniature semihard cheese. Five strains of Lactiplantibacillus plantarum, three Lacticaseibacillus rhamnosus, two Lacticaseibacillus casei and one Lacticaseibacillus paracasei, were evaluated individually as adjunct cultures. Three groups of strains were distinguished regarding their influence: One group was characterised by consumption of citrate and production of several volatile compounds, another group by its acidification and peptidolytic activity, while two strains had no influence. The combined use of strains with different properties as adjunct cultures probably allows further improvement and diversification of cheese flavour.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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