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Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes
Author(s) -
Mangia Nicoletta P,
Murgia Marco A,
Garau Giovanni,
Fancello Francesco,
Deiana Pietrino
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12072
Subject(s) - starter , lactococcus lactis , food science , lactobacillus helveticus , lactobacillus plantarum , streptococcus thermophilus , biology , lactic acid , lactobacillus casei , lactobacillus sakei , lactobacillus , probiotic , mesophile , lactococcus , aftertaste , microbiology and biotechnology , taste , bacteria , fermentation , genetics
The use of an autochthonous starter culture made up by Streptococcus thermophilus , Lactococcus lactis subsp . lactis , Lactobacillus plantarum and Lactobacillus casei in the production of experimental Pecorino Sardo Dolce PDO resulted in a high presence of presumptive mesophilic lactococci and lactobacilli, ~10 log colony‐forming units (cfu), and in significantly higher amount of total free amino acids and free fatty acids, 195.1 vs 178.9 and 328.6 vs 191.8 mg/100 g of experimental vs control cheese (made using a commercial starter) respectively. The experimental cheese also displayed better sensory properties such as taste and aftertaste.