Development of an autochthonous starter culture for spreadable goat cheese

被引：2

作者：

Frau, Florencia ^{[1
]}

Nunez, Martha ^{[2
]}

Gerez, Luciana ^{[2
]}

Pece, Nora ^{[1
]}

Font, Graciela ^{[2
]}

机构：

[1] UNSE, Fac Agron & Aroind FAyA, Santiago Del Estero, Argentina

[2] Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos CERELA, San Miguel De Tucuman, Argentina

来源：

FOOD SCIENCE AND TECHNOLOGY | 2016年 / 36卷 / 04期

关键词：

lactic acid bacteria; autochthonous starter culture; spreadable goat cheese; biochemical activities; LACTIC-ACID BACTERIA; CITRATE METABOLISM; CHEDDAR CHEESE; RAW-MILK; LACTOBACILLI; PROTEOLYSIS;

D O I：

10.1590/1678-457X.08616

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high proteolytic activity), CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide) and CRL1785 (Enterococcus faecium with diacetyl-acetoin production). The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.

引用

页码：622 / 630

页数：9

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