6533b85dfe1ef96bd12be8a2

RESEARCH PRODUCT

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

Luca SettanniGiancarlo Moschetti

subject

BiologyMicrobiologylaw.inventioncheeseProbioticchemistry.chemical_compoundStarterlawHumansFood microbiologyFood scienceprotective culturesProbioticsfood and beveragesLactobacillaceaebiology.organism_classificationLactic acidnon starter lactic acid bacteriachemistryLactobacillaceaeantigenotoxins aromatic culturebioactive peptideFermentationFood MicrobiologyFermentationFood qualityprobioticBacteriaγ-aminobutyric acidSettore AGR/16 - Microbiologia AgrariaFood Science

description

Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They tolerate the hostile environment well and strongly influence the biochemistry of curd maturation, contributing to the development of the final characteristics of cheese. Several NSLAB are selected on the basis of their health benefits (enhancement of intestinal probiosis, production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of antigenotoxins) and are employed in cheese-making. This review describes the ecology of NSLAB, and focuses on their application as adjunct cultures, in order to drive the ripening process and promote health advantages. The scopes of future directions of research are summarised.

yearjournalcountryeditionlanguage
2010-02-08Food Microbiology
https://doi.org/10.1016/j.fm.2010.05.023