The Application of Protective Cultures in Cheese: A Review

被引：4

作者：

Bintsis, Thomas ^{[1
]}

Papademas, Photis ^{[2
]}

机构：

[1] Aristotle Univ Thessaloniki, Fac Vet Med, Lab Safety & Qual Milk & Dairy Prod, Thessaloniki 54124, Greece

[2] Cyprus Univ Technol, Dept Agr Sci Biotechnol & Food Sci, Limassol 50329, Cyprus

来源：

FERMENTATION-BASEL | 2024年 / 10卷 / 03期

关键词：

protective cultures; cheese; control of pathogens; control of spoilage; LACTIC-ACID BACTERIA; SIMULATED GASTROINTESTINAL CONDITIONS; LISTERIA-MONOCYTOGENES GROWTH; RAW EWES MILK; STARTER CULTURES; ANTIFUNGAL ACTIVITY; ESCHERICHIA-COLI; COMMON CHEESE; SPOILAGE; INHIBITION;

D O I：

10.3390/fermentation10030117

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：

A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-preservation. However, the application of purified bacteriocins as a bio-protective agent is limited in cheese. The application of protective cultures is another strategy, and the aim of the current review is to provide an overview of the application of commercial and autochthonous adjunct cultures on the bio-protection of cheese; both public health and spoilage aspects are considered.

引用

页数：16

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