Characterisation of the non-starter bacterial flora of Stilton cheese

Autor: Mugampoza, Diriisa

This study characterised the bacterial flora of a commercially produced Stilton cheese in an effort to determine the contribution of non-starter lactic acid bacteria (NSLAB) to its aroma profile. A total of 123 microbial strains previously isolated f

Externí odkaz: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594723

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese

Autor: Mugampoza, Diriisa, Gkatzionis, Konstantinos, Linforth, Robert S.T., Dodd, Christine E.R.

The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::42bfed5f432befe93142a1b03712576c

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.

Autor: Mugampoza D; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK; Department of Food Technology, Kyambogo University, P.O. Box 1, Kampala, Uganda. Electronic address: emugampoza@kyu.ac.ug., Gkatzionis K; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK; Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400, Myrina, Lemnos, Greece. Electronic address: kgkatzionis@aegean.gr., Linforth RST; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK. Electronic address: robert.linforth@nottingham.ac.uk., Dodd CER; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK. Electronic address: christine.dodd@nottingham.ac.uk.

Publikováno v: Food chemistry [Food Chem] 2019 Jul 30; Vol. 287, pp. 222-231. Date of Electronic Publication: 2019 Feb 23.