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Changes in Numbers and Kinds of Lactic Acid Bacteria During Ripening of Kefalotyri Cheese
Author(s) -
LITOPOULOUTZANETAKI E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06029.x
Subject(s) - ripening , lactic acid , starter , lactobacillus casei , lactobacillus plantarum , enterococcus faecium , bacteria , food science , streptococcus thermophilus , lactobacillus , streptococcus salivarius , biology , leuconostoc , microbiology and biotechnology , streptococcus , fermentation , genetics
Changes in lactic acid bacteria in ripening Kefalotyri cheese were studied. Throughout ripening lactobacilli and enterococci counts were high (lactobacilli 10 6 ‐10 9 /g, enterococci 10 4 ‐10 7 /g). Leuconostocs, lactic streptococci and betabacteria disappeared early in ripening. Leuconostoc lactis and Streptococcus thermophilus prevailed intitially (23% and 13%, respectively). Enterococcus faecium, Lactobacillus casei and L. plantarum became predominant with ripening. After 4 months ripening, E. faecium were dominant (35.5%) followed by L. plantarum (18.4%) and L. casei subsp. casei (15.8%). Results suggested that a starter consisting of both lactic acid bacteria that disappeared early and lactic acid bacteria that survived throughout ripening should be preferable for the production of Kefalotyri cheese.