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

被引：0

作者：

S. Garde

P. Gaya

M. Medina

M. Nuñez

机构：

[1] Departamento de Tecnología de Alimentos,

[2] CIT-INIA,undefined

来源：

Biotechnology Letters | 1997年 / 19卷

关键词：

Organic Chemistry; Bioorganic Chemistry; Enterococcus Faecalis; Intensity Score; Inoculum Level;

D O I：

暂无

中图分类号：

学科分类号：

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.

引用

页码：1011 / 1014

页数：3

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