Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.08.069
Abstract: Lactococcus lactis subsp. lactis 68, Streptococcus thermophilus 93 and Lactobacillus rhamnosus BT68, previously isolated from Traditional Mountain (TM) cheese, were tested for the production of four experimental mountain cheeses, with the aim to assess their… read more here.
Keywords: lactis; rhamnosus bt68; traditional mountain; non starter ... See more keywords
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109335
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… read more here.
Keywords: non starter; pdo pecorino; culture; starter ... See more keywords
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.07.002
Abstract: Long ripened cheeses, such as Grana Padano (GP), a Protected Designation of Origin (PDO) Italian cheese, harbor a viable microbiota mainly composed of non-starter lactic acid bacteria (NSLAB), which contribute to the final characteristics of… read more here.
Keywords: non starter; casei group; group; gene ... See more keywords
Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109382
Abstract: Dairy farm management practices can modify milk microbiota and therefore modulate non-starter lactic acid bacteria (NSLAB) found in cheese. These NSLAB can cause organoleptic defects. This study aimed to investigate the impact of two potential… read more here.
Keywords: acid; non starter; cheddar; starter lactic ... See more keywords