Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture. (19th January 2017)

• Record Type: Journal Article
• Authors: Bruno, Laura Maria; Briggiler Marcó, Mariángeles; Capra, Maria Luján; Carvalho, Juliane Döering Gasparin; Meinardi, Carlos; Quiberoni, Andrea
• Is Part Of: International journal of dairy technology. Volume 70:Number 4(2017)
• Page Start: 572
• Page End: 582
• Publication Date: 2017-01-19
• Subjects: Adjunct culture -- Lactobacillus rhamnosus -- Lactic acid bacteria; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12360
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : To design a specific lactic culture for the controlled manufacture of coalho cheese, 13 Lactobacillus rhamnosus, two Lactobacillus fermentum and one Lactobacillus plantarum strains isolated from artisanal coalho cheeses were identified and characterised. Two Lb . rhamnosus, one Lb . plantarum and one Lb. fermentum were selected and grouped in pairs designing four different culture formulations that demonstrated a good performance in cheesemaking experiments at pilot scale. Further studies to adjust the balance of strains used are necessary to attain adequate sensorial and technological attributes as expected for artisanal cheeses.