Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese

Lactobacillus adjuncts, differing in metabolic properties, were evaluated in a washed curd, brine salted Dutch-type cheese during long term ripening. Two different adjuncts were used; Lb. plantarum INF15D degrading serine (Ser) and citrate and possessing glutamate dehydrogenase (GDH) activity and Lb...

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Veröffentlicht in:	International dairy journal 2008-02, Vol.18 (2), p.158-168
Hauptverfasser:	Skeie, Siv, Kieronczyk, Agnieszka, Næss, Ragnhild Marie, Østlie, Hilde
Format:	Artikel
Sprache:	eng
Schlagworte:	Adjunct Aspartate biodegradation Biological and medical sciences Cheese cheese ripening cheeses Citrate citrates enzyme activity Food industries Food microbiology Fundamental and applied biological sciences. Psychology glutamate dehydrogenase Glutamate dehydrogenase (GDH) Lactobacillus Lactobacillus paracasei subsp. paracasei Lactobacillus plantarum Milk and cheese industries. Ice creams milk curds Serine strain differences strains washed curd cheese washing
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