A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

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A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

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作者：Rosa Guarcello^a ; Stefania Carpino^b ; Raimondo Gaglio^a ; Alessandra Pino^c ; Teresa Rapisarda^b ; Cinzia Caggia^c ; Giovanni Marino^b ; Cinzia L. Randazzo^c ; ^{cranda@unict.it" class="auth_mail" title="E-mail the corresponding author} ; Luca Settanni^a ; Massimo Todaro^a
关键词：Non starter lactic acid bacteria ; RAPD-PCR ; Starter lactic acid bacteria ; Traditional cheese ; Typicality
刊名：Food Microbiology
出版年：2016
出版时间：October 2016
年：2016
卷：59
期：Complete
页码：66-75
全文大小：917 K

文摘

•: The effect of LAB was studied on chemico-physical, microbiological and sensory parameters.
•: RAPD-PCR showed the dominance of starter lactococci over native milk and vat LAB.
•: Statistical data revealed dissimilarities among cheeses.
•: The mixture of LAB influenced the characteristics of PDO Pecorino Siciliano cheese.

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