6533b7d2fe1ef96bd125edae
RESEARCH PRODUCT
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening
Luca SettanniElena FranciosiA. CavazzaSilvia CarlinE. Poznanskisubject
Lactobacillus paracaseiFood HandlingCheese ripeningBacterial Physiological PhenomenaGram-Positive BacteriaPolymerase Chain ReactionMicrobiologychemistry.chemical_compoundCheeseRNA Ribosomal 16SGeneticsHumansFood scienceSettore CHIM/10 - CHIMICA DEGLI ALIMENTIDairy cattlePhylogenybiologyInoculationfood and beveragesRipeningbiology.organism_classificationbatteri lattici formaggio colture secondarieLactic acidRandom Amplified Polymorphic DNA TechniquechemistryTasteAnimal Science and ZoologyBacteriaLactobacillus plantarumFood Sciencedescription
The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidification and high proteolytic capacity was selected. The 3 strains (Lb. paracasei ssp. paracasei P397, Lb. plantarum P399, and P. pentosaceus P41) constituted a mixed SAC used at 2 levels of concentration (10(3) and 10(4) cfu/mL) in experimental cheese making at dairy factory-scale. The analysis of volatile organic compounds as well as sensory analyses showed that the preferred level of SAC inoculation was 10(3) cfu/mL.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-01-01 |