Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains
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- 作者：Ilaria Carafaa ; Francesca Clementib ; Kieran Tuohya ; Elena Franciosia ; elena.franciosi@fmach.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lactic acid bacteria ; Mountain cheese ; Starter selection ; RAPD-PCR ; Flavours notes production
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：53
- 期：part_PB
- 页码：94-103
- 全文大小：848 K
文摘
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The microbial evolution and composition of Mountain cheese was investigated.
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Lactococci, streptococci and enterococci were the dominant genera.
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Lactococci and streptococci were investigated for starter selection.
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The majority of biotypes produced pleasant olfactory flavours.
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Lactococcus lactis 68 and Streptococcus thermophilus 93 were selected as starter strains.