The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production
作者： Rania Anastasiou , Marina Georgalaki , Eugenia Manolopoulou , Ioannis Kandarakis , Luc De Vuyst
DOI: 10.1016/J.IDAIRYJ.2006.02.011
关键词:
摘要: Streptococous macedonicus ACA-DC 198 was used both as an adjunct (Cheese B) and sole starter C) in Kasseri cheese production. Control A) prepared using a commercial culture. In all cheeses, numbers of microbial groups examined initially increased, but declined after Baski scalding remained practically stable up to day 90. The presence S. confirmed until the end ripening (Cheeses B C); this also case for bacteriocin produced by 198. X-propyl-dipeptidyl-aminopeptidase activity detected cheeses 15. physicochemical characteristics mature Cheese C were agreement with those defined Greek legislation. sensory properties corresponded ones characterizing traditional cheese. It concluded that can be
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