Search results for "raw ewes’ milk"

showing 3 items of 3 documents

Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

2020

ABSTRACT The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3–4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and L…

Lactococcusraw ewes’ milkMicrobiology03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyCheeseLactobacillalesLactobacillusGeneticsAnimalsLeuconostocVitisFood scienceMolecular Biology0303 health sciencesSheepgrape polyphenolbiology030306 microbiologyLactococcus lactisPolyphenolsfood and beveragesBiodiversity04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidLactococcus lactislactic acid bacteriaMilkchemistryLeuconostoc mesenteroidesFood MicrobiologyFermentationfunctional cheeseBacteriatechnological screeningSettore AGR/16 - Microbiologia AgrariaFEMS Microbiology Letters
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Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese

2013

Traditional cheeses made without starter cultures can be characterised by the attribute of instability. The addition of autochthonous starter cultures can ensure stability without compromising the characteristics of the final product. This study aimed to characterise the autochthonous lactic acid bacteria (LAB) population in “Vastedda della valle del Belice” cheeses, which have a protected designation of origin (PDO) status, in order to develop an ad hoc starter culture to be used in its future production. Winter and spring productions were analysed to ensure isolation of specific LAB that had adapted to perform fermentation at low temperatures. Plate counts revealed total microbial numbers…

Streptococcus thermophiluseducation.field_of_studyAcidifying capacitybiologyBacteriocinLactococcusPopulationLactococcus lactisAcidifying capacity; Bacteriocins; Diacetyl; Lactic acid bacteria; Raw ewes’ milk cheesefood and beveragesDiacetylbiology.organism_classificationRaw ewes’ milk cheeseBiochemistryMicrobiologySettore AGR/17 - Zootecnica Generale E Miglioramento GeneticoEnterococcusLeuconostoc mesenteroidesLactobacillusLactic acid bacteriaLeuconostoceducationFood ScienceSettore AGR/16 - Microbiologia Agraria
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Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese

2013

This work was aimed to characterize the autochthonous lactic acid bacteria (LAB) of PDO Vastedda della valle del Belìce cheeses, produced in several dairy factories, for the development of an ad hoc starter culture preparation for the production of this cheese. To this purpose, winter and spring productions were analysed, in order to isolate LAB adapted to perform the fermentation at low temperatures. Plate counts showed the total microbial counts (TMC) till levels of 9 -1almost 10 CFU g and all cheese samples were dominated by coccus LAB. Not all samples were positive for the presence of enterobacteria, but when they were found their concentrations were at similar levels in both seasons. A…

natural whey starter culturetypicalityraw ewes’ milk cheesepilot plantLactic acid bacteriaSettore AGR/16 - Microbiologia Agraria
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