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  • 1995-1999  (2)
Document type
Keywords
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Defined starter system including a bacteriocin producer for the enhancement of cheese flavour (1999)
    Springer
    Biotechnology techniques 13 (1999), S. 267-270 
    Details
    ISSN: 1573-6784
    Keywords: bacteriocin ; cheese ; flavour ; lysis ; starter
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Defined starter systems, consisting of bacteriocin-tolerant Lactococcus lactis subsp. lactis H6 alone or in combination with bacteriocin-sensitive L. lactis subsp. cremoris H1, and low amounts of a bacteriocin-producing culture, were developed and used for the manufacture of semi-hard cheese. Aminopeptidase activity and proteolysis were increased and acidification retarded in cheeses made from milk inoculated with lactococci and the bacteriocin-producing culture with respect to cheeses from milk inoculated with only lactococci. Cheeses made with a defined-strain starter system consisting of L. lactis subsp. lactis H6 and the bacteriocin-producing culture received the highest scores for flavour intensity and quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008946916435
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture (1997)
    Springer
    Biotechnology letters 19 (1997), S. 1011-1014 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Bacteriocin-producing Enterococcus faecalis INIA 4 was used as adjunct lactic culture at inoculum levels ranging from 0.003% to 0.10% in the manufacture of semi-hard cheese. Cheese made from milk with 0.003% adjunct culture had the most pronounced proteolysis and developed a characteristic cheese flavour faster than the rest, reaching in 30.4 days the flavour intensity score of a 45-day control cheese made without adjunct culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1018451401925
    Location Call Number Limitation Availability
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    Paper (German National Licenses)
    Fulltext
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