Potential of anticlostridial Lactobacillus isolated from cheese to prevent blowing defects in semihard cheese

Pia Christiansen, F. K. Vogensen,, E. W Nielsen, Y. Ardö

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Five anticlostridial Lactobacillus strains isolated from cheese were selected for a mixed adjunct culture. Cheese with the mixed adjunct culture (experimental) and without (control) was made in triplicate and ripened as vacuum-packed and surface-ripened cheese. Cheese gross composition was similar. Excessive gas formation occurred only in control cheeses. In contrast to control cheeses, the experimental cheeses were dominated by the added adjunct Lactobacillus strains (repetitive-PCR). Casein breakdown was not influenced, however, the total amount of amino acids and pH was slightly lower in the experimental cheeses. Anticlostridial nonstarter Lactobacillus strains have potential as protective adjunct cultures against blowing defects in cheese.
Original languageEnglish
JournalInternational Journal of Dairy Technology
Volume63
Issue number4
Pages (from-to)544-551
ISSN1364-727X
DOIs
Publication statusPublished - 2010

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