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The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch‐type low‐scalded cheese
Author(s) -
Havlíková Šárka,
Kvasničková Eva,
Kavková Miloslava,
Němečková Irena
Publication year - 2018
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 - 10.1111/1471-0307.12508
Subject(s) - nisin , lactococcus lactis , starter , lactococcus , food science , fermentation , clostridium , chemistry , ripening , microbiology and biotechnology , biology , bacteria , antimicrobial , lactic acid , genetics
Lactococcal and enterococcal adjuncts with verified anticlostridial activity were successfully applied in the technology process of Dutch‐type low‐scalded cheese. The microbial status of experimental cheeses, physicochemical parameters and late blowing defects were evaluated for batches inoculated with Clostridium tyrobutyricum , and compared with noninoculated controls and the application of nisin. Two strains ( CCDM 731 and CCDM 71) belonging to the species Lactococcus lactis subsp. lactis had significant anticlostridial effects which were comparable to nisin. Regardless of the noneffective enterococci adjunct, both lactococcal strains effectively supported the fermentation and ripening process in combination with the commercial starter itself or in combination with nisin.