Defined starter system including a bacteriocin producer for the enhancement of cheese flavour
Defined starter systems, consisting of bacteriocin-tolerant Lactococcus lactis subsp, lactis H6 alone or in combination with bacteriocin-sensitive L. lactis subsp, cremoris H1, and low amounts of a bacteriocin-producing culture, were developed and used for the manufacture of semi-hard cheese. Aminopeptidase activity and proteolysis were increased and acidification retarded in cheeses made from milk inoculated with lactococci and the bacteriocin-producing culture with respect to cheeses from milk inoculated with only lactococci. Cheeses made with a defined-strain starter system consisting of L. lactis subsp, lactis H6 and the bacteriocin-producing culture received the highest scores for flavour intensity and quality.
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer Nature
1999
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| Subjects: | Bacteriocin, Cheese, Flavour, Lysis, Starter, |
| Online Access: | http://hdl.handle.net/20.500.12792/3256 http://hdl.handle.net/10261/292341 |
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| Summary: | Defined starter systems, consisting of bacteriocin-tolerant Lactococcus lactis subsp, lactis H6 alone or in combination with bacteriocin-sensitive L. lactis subsp, cremoris H1, and low amounts of a bacteriocin-producing culture, were developed and used for the manufacture of semi-hard cheese. Aminopeptidase activity and proteolysis were increased and acidification retarded in cheeses made from milk inoculated with lactococci and the bacteriocin-producing culture with respect to cheeses from milk inoculated with only lactococci. Cheeses made with a defined-strain starter system consisting of L. lactis subsp, lactis H6 and the bacteriocin-producing culture received the highest scores for flavour intensity and quality. |
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