Impact of native Lactobacillus paracasei subsp paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese

被引：6

作者：

Barouei, Javad ^{[1
,4
]}

Karbassi, Ahmad ^{[1
]}

Ghoddusi, Hamid B. ^{[2
]}

Mortazavi, Ali ^{[3
]}

Ramezani, Roghayeh ^{[1
]}

Moussavi, Mahta ^{[4
]}

机构：

[1] Shiraz Univ, Dept Food Sci & Technol, Sch Agr, Shiraz, Iran

[2] London Metropolitan Univ, Dept Hlth & Human Sci, Microbiol Res Unit, London N7 8DB, England

[3] Ferdowsi Univ Mashhad, Dept Food Sci & Technol, Sch Agr, Mashhad, Iran

[4] Univ Newcastle, Microbiol Lab, Sch Environm & Life Sci, Callaghan, NSW 2308, Australia

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2011年 / 64卷 / 04期

关键词：

Adjunct culture; Lactobacillus paracasei subsp paracasei; Pediococcus; Sensory quality; Iranian white brined cheese; LACTIC-ACID BACTERIA; CHEDDAR CHEESE; MILK; SAFETY; MANUFACTURE; PENTOSACEUS; STRAINS; CASEI;

D O I：

10.1111/j.1471-0307.2011.00720.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Paired wild-type cultures consisting of a Lactobacillus paracasei subsp. paracasei (three strains) or Pediococcus pentosaceus (one strain) and a Pediococcus inopinatus (five strains) were used as adjunct cultures in the production of Iranian white brined cheese. After 8 weeks of ripening, adjunct-treated cheeses produced by L. paracasei subsp. paracasei and P. inopinatus received significantly higher scores for flavour/taste, aroma, texture and overall preference than those produced by P. pentosaceus and P. inopinatus as well as the control cheese (P < 0.05). In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci.

引用

页码：526 / 535

页数：10

共 11 条

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