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首页> 外文期刊>Australian Journal of Dairy Technology >Microbiological and physicochemical characterisation of Canestrello Pugliese cheese, a traditional Apulian cheese made from cows' milk
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Microbiological and physicochemical characterisation of Canestrello Pugliese cheese, a traditional Apulian cheese made from cows' milk

机译：Canestrello Pugliese奶酪的微生物学和理化特性，这是一种用牛奶制成的传统普利亚奶酪

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摘要

A microbiological and physicochemical characterisation of Canestrello Pugliese cheese, obtained from cows' milk by heating the curd in hot whey, according to a traditional protocol, is reported. The numbers of total mesophilic bacteria, and mesophilic and thermophilic lactic acid bacteria, were high during ripening, while at the end of ripening, the cheese contained less than 1.0 log cfu/g of total and fecal coliforms and Enterobacteriaceae. The evolution of the major physicochemical parameters investigated during ripening contributed to the decrease in Enterobacteriaceae, total and fecal coliforms, and micrococci, but they did not affect the growth of the microflora adapted to the hostile conditions of the ripened cheese environment.Non-Starter Lactic Acid Bacteda (NSLAB) were essentially comprised of Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus delbrueckii ssp. lactis and Lactococcus; lactis ssp. lactis.Only two strains of the 84 lactic acid bacteria tested exhibited tyrosine decarboxylase activity and five strains were able to decarboxylate arginine. Low concentrations of tyramine, cadaverine and putrescine were found in cheese samples at the end of ripening. Aust. J. Dairy Technol. 63, 61-67
机译：据报道，根据传统方法，通过加热热乳清中的凝乳，从牛奶中获得了Canestrello Pugliese奶酪的微生物学和理化特性。在成熟过程中，总的嗜温细菌，嗜温和嗜热乳酸菌的数量很高，而在成熟结束时，奶酪的总和粪便大肠菌群和肠杆菌科细菌含量低于1.0 log cfu / g。在成熟过程中研究的主要理化参数的演变有助于减少肠杆菌科细菌，总和粪便大肠菌群以及微球菌的形成，但它们并没有影响适应于成熟奶酪环境不利条件的微生物群的生长。酸性双歧杆菌（NSLAB）基本上由鼠李糖乳杆菌，植物乳杆菌，德氏乳杆菌组成。乳酸和乳球菌;乳酸菌测试的84种乳酸菌中只有2株具有酪氨酸脱羧酶活性，而5株能够使精氨酸脱羧。成熟后的奶酪样品中发现低浓度的酪胺，尸胺和腐胺。澳洲J.乳业技术。 63、61-67

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