Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture

BACKGROUND Serrano Catarinense cheese is a raw bovine milk cheese produced in the region of Santa Catarina, Brazil. Twelve representative strains of Leuconostoc isolated from 20 samples of this artisanal cheese were selected and submitted for evaluation of the acidifying, proteolytic, autolytic, ami...

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Veröffentlicht in:	Journal of the science of food and agriculture 2018-08, Vol.98 (10), p.3899-3906
Hauptverfasser:	Seixas, Felipe Nael, Rios, Edson Antônio, Martinez de Oliveira, André Luiz, Beloti, Vanerli, Poveda, Justa Maria
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid resistance Acidification adjunct culture Amines Aminopeptidase Animals Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Bacteria Biogenic amines Biogenic Amines - analysis Biogenic Amines - metabolism Brazil Brazilian Serrano Catarinense cheese Cattle Cheese Cheese - analysis Cheese - microbiology Cow's milk Dairy products Dextran Fermentation genotypic characterization lactic acid bacteria Leuconostoc Leuconostoc - genetics Leuconostoc - isolation & purification Leuconostoc - metabolism Leuconostoc mesenteroides Milk - microbiology Organic chemistry pH effects Proteolysis Sodium chloride Starter cultures Strains (organisms) technological characterization
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