Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese

被引：41

作者：

Elortondo, FJP ^{[1
]}

Echobarria, PA

Albisu, M

Barcina, Y

机构：

[1] Univ Basque Country, Euskal Herriko Unibersitatea, Fac Farm, Area Nutr & Bromatol, Paseo Univ 7, Vitoria 01006, Spain

[2] GAIKER, Ctr Transferencia Tecnol, Zamudio Vizcaya 48016, Spain

[3] Univ Publ Navarra, Nafarroako Unibersitate Publ, Dept Ciencias Medio Nat, Pamplona 31006, Spain

来源：

INTERNATIONAL DAIRY JOURNAL | 1998年 / 8卷 / 08期

关键词：

ewes' cheese; lactic acid bacteria; identification;

D O I：

10.1016/S0958-6946(98)00113-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Three batches of Idiazabal cheese were studied at different production stages. Counts obtained on three solid media (M17, MRS and MSE agar) showed growth during coagulation, pressing and brining operations and a decrease during the two first months of ripening. While the pH and water activity decreased, dry matter and NaCl increased during ripening. Physiological and biochemical characteristics of lactic acid bacteria were studied for their identification. Of the Lactococcus strains, 61% were identified as Lc. lactis subsp. lactis biovar diacetylactis, 30% as Lc. lactis subsp. lactis, 7% as Lc. lactis subsp. cremoris and 2% Lc. raffinolactis. All Lactobacillus isolated from milk and curd and 19% of those isolated from cheese were identified as Lb. plantar um. The predominant Lactobacillus in cheese was Lb. casei subsp. casei (64%). Leueonostoc lactis was identified in cheese. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：725 / 732

页数：8

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