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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
(Wiley Blackwell Publishing, Inc, 2008-02)
Aims: The influence of the cheese-making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese ...
Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese
(Cambridge University Press, 2019-02)
The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus ...
Adjunct Cultures from Non-Starter Lactic Acid Bacteria
(Nova Science Publishers, 2018)
Non-starter lactic acid bacteria (NSLAB) are relevant components of cheese microbiota because they represent an adventitious group of lactic acid bacteria that can develop during ripening up to high levels. They have been ...
Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption.
(Elsevier, 2020-06)
In this work, we simulated cold chain interruptions in soft cheeses of high-moisture toassess their impact on ripening, putting attention on the behaviour of an adjunct cultureof Lactobacillus paracasei 90 (L90) when it ...
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat’s milk cheeses
(John Wiley & Sons Ltd, 2013-08-30)
Background
Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 ...
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
(Elsevier Science, 2017-08)
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, ...
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Production of low-fat chanco cheese using homogenized milk and adjunct lactic culture
(SOCIETY OF DAIRY TECHNOLOGY, 2006)
Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheesesInfluence du levain et d’une culture secondaire de lactobacilles sur l’affinage des fromages miniatures type pâte pressée
(EDP Sciences, 2003-12)
Ten strains of Lactobacillus were tested as adjunct cultures in combination with two different Lactocococcus lactis starters in miniature washed-curd cheeses manufactured under controlled bacteriological conditions. Growth ...
Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility
(2020-12-01)
The use of adjunct proteolytic cultures in the manufacture of ripened cheese is a strategy used to favor the release of bioactive peptides during ripening. However, the presence of these peptides in cheese does not guarantee ...