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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