Abstract

SelectedLactobacillus paracasei FC2-5, Lactobacillus casei LC01 and Lactobacillus curvatus 2770 were used for cheese making as adjunct cultures (AC) or attenuatedadjunct cultures (AAC). AAC were obtained by sonication treatment. ItalianCaciotta-typecheeses were manufactured on an industrial plant scale, including control cheese (CC) without AC, and ripening was lasted 60 days at 10 °C. AAC did not increase the production of lactic acid compared with the CC. AC acidified during manufacture and throughout ripening, affected the moisture and texture of the cheese. As shown by the plate count and confirmed by RAPD-PCR, the cell numbers of non-starterlactobacilli varied between cheeses manufactured with AC or AAC. The major differences between cheeses were the accumulation of free amino acids and the synthesis of some key volatile components. As shown by PT-GC/MS analysis, the levels of ketones, secondary alcohols and sulphur compounds were highest in the cheese manufactured with AAC.

Autore Pugliese

• Calasso Maria , De Angelis Maria

Tutti gli autori

• GOBBETTI M.;CALASSO M.;DE ANGELIS M.;DI CAGNO R.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2011

ISSN

0958-6946

ISBN

Non Disponibile

Numero di citazioni Wos

16

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

20

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile