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Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
(Elsevier Science, 2007-08)
A new miniature cheese model obtained under controlled microbiological conditions was proposed, characterized and tested for reproducibility. Optimal heat treatment of cheesemilk was defined, as well as maximal ripening ...
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 ...
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
(2017-08-16)
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, ...
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, ...
Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
(International Association for Food Protection, 2006-12)
Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in ...
Lactic acid bacteria decarboxylation reactions in cheese
(Elsevier, 2016-11)
Fermentation in cheese comprises oxidation-reduction of carbohydrates to yield organic acids, alcohols and carbon dioxide. Furthermore, organic acid and amino acid metabolism produces a series of compounds that positively ...
Cultivos adjuntos de quesería a partir de cepas de origen NSLAB
(Universidad Nacional del Litoral, 2019)
Las bacterias lácticas no provenientes del fermento (NSLAB, non-starter lactic acid bacteria) son una parte esencial de la microbiota del queso. Este grupo microbiano deriva principalmente de la leche cruda, pero también ...
Biogenic amines production by lactic acid bacteria
(Transworld Research Network, 2008)
Biogenic amines (BAs) are organic bases with aliphatic, aromatic or heterocyclic structures that can be found in several foods. They are mainly produced by microbial decarboxylation of amino acids. Removal of the alpha-carboxyl ...
Sardinian goat's milk as source of bacteriocinogenic potential protective cultures
(ELSEVIER SCI LTDOXFORD, 2012)
Goat breeding in Sardinia constitutes an important source of income for farming and shepherding activities. In this study 170 LAB strains were isolated from Sardinian goat's milk and tested for bacteriocins production ...
Lipolysis and metabolism of fatty acids in cheese
(Elsevier, 2017)
Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor development in cheese. The principal lipolytic agents in cheese include lipoprotein lipase from raw milk, pregastric esterase ...