Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods

Autor:	Cristiana Chiavari, Marzia Benevelli, Fabio Coloretti, Carlo Zambonelli
Jazyk:	angličtina
Rok vydání:	2002
Předmět:	lactic acid bacteria autolysis sensorial characteristics cheese salami wine Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456
Zdroj:	Food Technology and Biotechnology, Vol 40, Iss 4, Pp 347-351 (2002)
Druh dokumentu:	article
ISSN:	1330-9862 1334-2606
Popis:	Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to the medium. Consequently, the role of lactic acid bacteria in the transformation of foodstuffs does not involve merely the fermentation stage but also the later maturation and aging stage thanks to the compounds released to the medium that combine in order to change the sensorial profile of the product. This phenomenon is particularly important for cheese types subjected to very long aging, for salami ripening and for red aged wines.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e1c4618c9c3c4e8b974b793c35864c52 Zobrazit plný text záznamu View record in DOAJ