The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese
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- 作者：Erika Mozurienea ; Elena Bartkienea ; Grazina Juodeikieneb ; Daiva Zadeikeb ; Loreta Basinskieneb ; Audrius Maruskac ; Mantas Stankeviciusc ; Ona Ragazinskiened ; Jonas Damasiusb ; Dalia Cizeikieneb ; dalia.cizeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lactic acid bacteria ; Unripened curd cheese ; Satureja montana L. ; Rhaponticum carthamoides (CD.) Iljin ; Biogenic amines
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：161-168
- 全文大小：539 K
文摘
Lactic acid bacteria were used in the fermentation of savoury plants.
The fermentation of savoury plants reduced the amount of extraneous microorganisms.
The addition of fermented plants increased the acceptability and shelf-life of cheese.
The addition of fermented savoury plants decreased the content of biogenic amines.
Significant correlations were observed between the scoring system of sensory analysis and Face Reader software.