Search results for "Ripened cheese"

showing 3 items of 3 documents

Production de styrene par Penicillium camemberti Thom

1989

National audience; The Celluloïd taste observed in some mould-ripened cheeses is bound to the presence of styrene in these cheeses. The accumulation of this molecule was only detected on cultures of some strains of Penicillium camemberti. It seems to be bound to a deregulation of oxidative metabolism of tneee strains.; L'apparition du goût de Celluloïd dans les fromages à pâte molle à croûte fleurie est liée à la présence de styrène dans ces fromages. L'accumulation de cette molécule n'est observée que sur des cultures de souches particulières de Penicillium camemberti. Elle semble liée à un dérèglement du métabolisme oxydatif de ces souches.

MOULD-RIPENED CHEESE[SDV.SA]Life Sciences [q-bio]/Agricultural sciences[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesSTYRENEGOUT DE CELLULOÏDPENICILLIUM CAMEMBERTIFROMAGE A CROUTE FLEURIEPENICILUM CAMEMBERTICELLULOÏD TASTE
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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

2020

Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …

Starter lactic acid bacteria030309 nutrition & dieteticsNon starter lactic acid bacteriaRaw milk ripened cheese03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyStarterMixed cultureCheeseLactobacillalesAnimalsSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood scienceLactic AcidVolatile organic compoundsSicilyTypicalitychemistry.chemical_classification0303 health sciencesbiologyFatty acid04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIMilkchemistryMiSeq IlluminaFood MicrobiologyComposition (visual arts)BacteriaSettore AGR/16 - Microbiologia AgrariaFood Science
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The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano …

2017

Abstract The contribution of two starter ( Lactobacillus delbrueckii and Streptococcus thermophilus ) and nine non-starter ( Enterococcus casselliflavus , Enterococcus faecalis , Enterococcus durans , Enterococcus gallinarum , Lactobacillus casei , Lactobacillus paracasei , Lactobacillus rhamnosus , Pediococcus acidilactici and Pediococcus pentosaceus ) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single …

0301 basic medicineStreptococcus thermophilusLactobacillus caseiSettore AGR/19 - Zootecnica SpecialeCheese based mediumLactobacillus paracaseiButanols030106 microbiologyCaciocavallo PalermitanoCaciocavallo Palermitano; Cheese based medium; Lactic acid bacteria; Ripened cheese; Volatile organic compounds; Food Science; MicrobiologyDiacetylXylenesMicrobiology03 medical and health sciencesEnterococcus gallinarumLactobacillus rhamnosusCheeseLactobacillusLactic acid bacteriaAnimalsLactobacillus rhamnosusStreptococcus thermophilusFood scienceLactobacillus delbrueckiiVolatile Organic CompoundsbiologyChemistryLacticaseibacillus rhamnosusPediococcus acidilacticifood and beveragesGeneral MedicineVolatile organic compoundbiology.organism_classificationCaciocavallo Palermitano; Cheese based medium; Lactic acid bacteria; Ripened cheese; Volatile organic compounds; Animals; Butanols; Butanones; Cheese; Diacetyl; Enterococcus; Fermentation; Hexanols; Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus rhamnosus; Milk; Streptococcus thermophilus; Volatile Organic Compounds; Xylenes; Food Science; MicrobiologyEnterococcus duransRipened cheeseButanonesLactic acid bacteria Caciocavallo Palermitano Ripened cheese Volatile organic compounds Cheese based mediumLacticaseibacillus casei030104 developmental biologyMilkFermentationbacteriaHexanolsLactobacillus caseiEnterococcusSettore AGR/16 - Microbiologia AgrariaFood Science
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