Lactic acid bacteria isolated from a hand-made Blue cheese.

Lopez Diaz TM; Alonso C; Roman CGarcia Lopez MLMoreno BDiaz TMLLopez MLG

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Lactic acid bacteria isolated from a hand-made Blue cheese.

机译：Lactic acid bacteria isolated from a hand-made Blue cheese.

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A total of 489 strains of aerobic mesophilic bacteria were isolated during manufacture and ripening of Valdeon cheese, a Spanish blue cheese hand-made from raw goat milk as described previously Milchwissenschaft (1995) 50, 381. Aerobic mesophilic isolates were mainly lactic acid bacteria (LAB) and were identified as 44.3 Enterococcus spp., 31.6 Lactococcus spp., 10.8 Lactobacillus spp., 9 Leuconostoc spp., 1.8 unidentified LAB and 2.2 non-LAB. Variations in selectivity of the different media used in the isolations are discussed. Lactococci and enterococci dominated during manufacture and in the early stages of ripening, but as ripening progressed, the lactobacilli and leuconostocs increased and the predominant species in the cheeseat the time of consumption were enterococci, lactobacilli and leuconostocs. The main species of each genus isolated were E. faecalis, L. lactis, Lb. plantarum and Leuc. mesenteroides, and their importance in the technological development of starters forthe industrial manufacture of Valdeon cheese, is discussed.

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《Food Microbiology》 |2000年第1期|23-32|共10页
作者
Lopez Diaz TM; Alonso C; Roman CGarcia Lopez MLMoreno BDiaz TMLLopez MLG;
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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Blue cheese; cheeses; lactic acid bacteria; manufacture; cheese ripening; cheese starters; Enterococcus; Lactococcus; Lactobacillus; Leuconostoc; Enterococcus faecalis; Lactococcus lactis; Lactobacillus plantarum; Leuconostoc mesenteroides; Spain;

Lactic acid bacteria isolated from a hand-made Blue cheese.

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