NSLAB
adjunct culture
cheese flavor
cheese ripening
fermented food
raw milk cheese
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
29 Oct 2023
29 Oct 2023
Historique:
received:
26
09
2023
revised:
19
10
2023
accepted:
23
10
2023
medline:
14
11
2023
pubmed:
14
11
2023
entrez:
14
11
2023
Statut:
epublish
Résumé
The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic traits need to be considered for their use as adjunct cultures, such as the capability to endure technological parameters encountered during cheesemaking. The present study focused on the isolation and characterization of NSLAB from spontaneously fermented raw cow's milk coming from 20 dairies that produce Grana Padano PDO cheese. From 122 isolates, the screening process selected the 10 most diverse strains belonging to
Identifiants
pubmed: 37959068
pii: foods12213949
doi: 10.3390/foods12213949
pmc: PMC10648420
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : University of Parma
ID : FIL-Quota Incentivante
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