Preventing undesired eye formation in soft cheese
| Autor: | Erica Rut Hynes, Gabriela María de Luján Audero, D. Guglielmotti, Carina Viviana Bergamini, Guillermo Hugo Peralta, Roxana Páez, P. Giménez |
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| Rok vydání: | 2021 |
| Předmět: |
biology
Strain (chemistry) Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology 0404 agricultural biotechnology Leuconostoc mesenteroides Fermentation Food science Metabolic activity Bacteria Food Science |
| Zdroj: | International Dairy Journal. 116:104958 |
| ISSN: | 0958-6946 |
| Popis: | The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuconostoc mesenteroides D11 isolated from defective cheeses with undesired eye production were added to control (C) and experimental (E) Cremoso soft cheeses to simulate the occurrence of high levels of adventitious heterofermentative bacteria; the adjunct culture L90 was added only to E cheeses. The presence of high levels of L90 affected the carbohydrates fermentation, and the levels of hippuric and benzoic acids. These changes produced an adverse environment for the undesirable activity of the strain D11. In effect, the incorporation of L90 decreased the metabolic activity of the D11 strain and consequently avoided the unwanted eye formation. The maintenance of an adequate cold chain was also an important factor to obtain cheese without eye defects. |
| Databáze: | OpenAIRE |
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