Impact of native Lactobacillus paracasei subsp paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese

被引：6
|
作者：
Barouei, Javad [1 ,4 ]
Karbassi, Ahmad [1 ]
Ghoddusi, Hamid B. [2 ]
Mortazavi, Ali [3 ]
Ramezani, Roghayeh [1 ]
Moussavi, Mahta [4 ]
机构：
[1] Shiraz Univ, Dept Food Sci & Technol, Sch Agr, Shiraz, Iran
[2] London Metropolitan Univ, Dept Hlth & Human Sci, Microbiol Res Unit, London N7 8DB, England
[3] Ferdowsi Univ Mashhad, Dept Food Sci & Technol, Sch Agr, Mashhad, Iran
[4] Univ Newcastle, Microbiol Lab, Sch Environm & Life Sci, Callaghan, NSW 2308, Australia
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2011年 / 64卷 / 04期
关键词：
Adjunct culture; Lactobacillus paracasei subsp paracasei; Pediococcus; Sensory quality; Iranian white brined cheese; LACTIC-ACID BACTERIA; CHEDDAR CHEESE; MILK; SAFETY; MANUFACTURE; PENTOSACEUS; STRAINS; CASEI;
D O I：
10.1111/j.1471-0307.2011.00720.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Paired wild-type cultures consisting of a Lactobacillus paracasei subsp. paracasei (three strains) or Pediococcus pentosaceus (one strain) and a Pediococcus inopinatus (five strains) were used as adjunct cultures in the production of Iranian white brined cheese. After 8 weeks of ripening, adjunct-treated cheeses produced by L. paracasei subsp. paracasei and P. inopinatus received significantly higher scores for flavour/taste, aroma, texture and overall preference than those produced by P. pentosaceus and P. inopinatus as well as the control cheese (P < 0.05). In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci.
引用
收藏
页码：526 / 535
页数：10
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