MICROBIOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS OF NATURAL WHEY CULTURES FOR ARGENTINEAN HARD-CHEESE PRODUCTION

被引：31

作者：

REINHEIMER, JA

SUAREZ, VB

BAILO, NB

ZALAZAR, CA

机构：

[1] Programa de Lactologíal Industrial (PROLAIN), Facultad de Ingeniería Química, Universidad Nacional Del Litoral, 3000 Santa Fe

来源：

JOURNAL OF FOOD PROTECTION | 1995年 / 58卷 / 07期

关键词：

WHEY CULTURES; HARD CHEESE; LACTOBACILLUS;

D O I：

10.4315/0362-028X-58.7.796

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Samples (29) of natural whey starters used in the Santa Fe (Argentina) area for hard cheese production were examined. The. microbial composition (including lactic microflora identification) and technological characteristics (acidifying and proteolytic activities) were determined. The cultures consisted mainly of thermophilic lactic acid bacteria belonging to the genus Lactobacillus. L. helveticus (66% the total strains) and L. delbrueckii subsp. lactis (33%) were the dominant species. In every sample, yeasts appeared as the only natural contaminants, at variable contents. The samples showed high acidity levels (1.2 to 1.4% lactic acid) with a mean pH value of 3.3. The acidifying and proteolytic activities were high at temperatures ranging from 37 to 50 degrees C and negligible at 55 degrees C.

引用

页码：796 / 799

页数：4

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