Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture

被引：33

作者：

Garde, S ^{[1
]}

Gaya, P ^{[1
]}

Medina, M ^{[1
]}

Nunez, M ^{[1
]}

机构：

[1] INIA,CIT,DEPT TECNOL ALIMENTOS,MADRID 28040,SPAIN

来源：

BIOTECHNOLOGY LETTERS | 1997年 / 19卷 / 10期

关键词：

D O I：

10.1023/A:1018451401925

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Bacteriocin-producing Enterococcus faecalis INIA 4 was used as adjunct lactic culture at inoculum levels ranging from 0.003% to 0.10% in the manufacture of semi-hard cheese. Cheese made from milk with 0.003% adjunct culture had the most pronounced proteolysis and developed a characteristic cheese flavour faster than the rest, reaching in 30.4 days the flavour intensity score of a 45-day control cheese made without adjunct culture.

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页码：1011 / 1014

页数：4

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