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Incidence of autochthonous Argentinean mixed starter cultures in ripening of slurry cheese models
Author(s) -
OLISZEWSKI RUBEN,
VAN NIEUWENHOVE CARINA,
GONZÁLEZ SILVIA,
CHAIA ADRIANA PÉREZ
Publication year - 2010
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/j.1471-0307.2010.00588.x
Subject(s) - starter , ripening , food science , lactobacillus plantarum , lactobacillus rhamnosus , chemistry , cheese ripening , enterococcus faecium , lactic acid , biology , bacteria , biochemistry , lactobacillus , fermentation , genetics , antibiotics
The effect of three mixed autochthonous starter cultures in ripening profiles of experimental semihard goat cheeses was evaluated under controlled microbiological conditions. Enterococcus faecium ETC3 and ETC6, Lactobacillus plantarum ETC17 and L. rhamnosus ETC14 were used. Combination of all strains showed the highest level of water soluble nitrogen fraction and total free amino acids (TFAA) at ripening day 1, the lowest level of phosphotungstic acid nitrogen soluble fraction and TFAA at ripening day 64 and the highest global impression. Principal component analyses were performed to establish amino acid profiles relations in the samples.