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 language | English |
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Journal | International Journal of Dairy Technology |
Volume | 63 |
Issue number | 4 |
Pages (from-to) | 544-551 |
ISSN | 1364-727X |
DOIs | |
Publication status | Published - 2010 |