Selected lactic acid bacteria as a hurdle to the microbial spoilage of?cheese: Application on a traditional raw ewes' milk cheese

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• 作者：Luca Settanni ; Raimondo Gaglio ; Rosa Guarcello ; Nicola Francesca ; Stefania Carpino ; Ciro Sannino ; Massimo Todaro
• 刊名：International Dairy Journal
• 出版年：2013
• 出版时间：October, 2013
• 年：2013
• 卷：32
• 期：2
• 页码：126-132
• 全文大小：502 K

文摘

To evaluate the efficacy of lactic acid bacteria (LAB) to improve the hygienic safety of a traditional raw milk cheese, the raw ewes' milk protected denomination of origin (PDO) Pecorino Siciliano cheese was used as a model system. Different Pecorino Siciliano curds and cheeses were used as sources of autochthonous LAB subsequently used as starter and non-starter LAB. These were screened for their acidification capacity and autolysis. Starter LAB showing the best performance were genotypically differentiated and identified: two strains of Lactococcus lactis subsp. lactis were selected. From the non-starter LAB, Enterococcus faecalis, Lactococcus garvieae and Streptococcus macedonicus strains were selected. The five cultures were used in individual or dual inocula to produce experimental cheeses in a dairy factory for which production was characterised by high numbers of undesirable bacteria. At 5-month of ripening, the experimental cheeses produced with LAB were characterised by undetectable levels of enterobacteria and pseudomonads and the typical sensory attributes.