Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

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• 作者：Maria De Angelis ; Silvia de C ; ia ; Maria Piera Calasso ; Michele Faccia ; Timothy P. Guinee ; Maria C. Simonetti ; Marco Gobbetti
• 关键词：Starter cultures ; Italian Mozzarella cheeses
• 刊名：International Journal of Food Microbiology
• 出版年：2008
• 出版时间：15 July 2008
• 年：2008
• 卷：125
• 期：2
• 页码：123-132
• 全文大小：2052 K

文摘

Lactobacillus plantarum 18A, Lactobacillus helveticus 2B, Lactobacillus delbrueckii subsp. lactis 20F, Streptococcus thermophilus 22C, Enterococcus faecalis 32C and Enterococcus durans 16E were the most acidifying strains within 146 isolates for natural whey starters. The effect of media and temperature on 2 autochthonous multiple strain cultures (AMSI: 18A, 2B, 20F and 22C, 32C and 16E and AMSII: 18A, 2B, 20F and 22C) was studied. Genomic analysis showed a constant cell numbers for AMSII during 16 days of propagation in whey milk. Mozzarella cheese was made by using AMSII, commercial starter (CS) or citric acid (DA). Compared to other cheeses, the DA had a lower level of protein, ash, Ca, free amino acids and a higher level of moisture. Based on confocal laser scanning microscopy analysis, AMSII cheese showed the lowest microstructural variations during the period of storage compared to other cheeses. All the sensory attributes were scored highest for AMSII cheese. ASMII extend the shelf-life to ca. 12−15 days instead of the 5−7 days of traditional high-moisture Mozzarella cheese.