INVESTIGADORES
MILESI Maria Mercedes
congresos y reuniones científicas
Título:
Fermentos de lactobacilos mesófilos para quesería
Autor/es:
MERCANTI, DIEGO J.; MILESI, MARÍA M.; HYNES, ERICA R.
Lugar:
Puerto Alegre, Brasil
Reunión:
Congreso; 9º Congresso Pan-Americano do Leite; 2006
Institución organizadora:
Associaçao Gaúcha de Laticinistas (AGL) - Federaçao Pan-americana do Leite (FEPALE) - Embrapa Gado de Leite
Resumen:
[Publicación del artículo completo y presentación en formato póster]
Adjunct cultures of mesophilic lactobacilli can improve cheese quality
by increasing flavor, preventing the proliferation of non starter
lactic acid bacteria and providing probiotic potential to the food
product. In this work, a strain of Lactobacillus plantarum was
assayed as adjunct culture by in situ experiments, using a miniature
soft cheese model obtained under controlled microbiological conditions.
The tested culture rapidly increased up to 108 CFU g-1 and remained constant over 60 days of ripening, while the starter culture population was over 109 CFU g-1,
coliform bacteria diminished, and moulds and yeasts slightly augmented.
Adventitious lactobacilli in control cheeses (without an adjunct
culture) were always below 104 CFU g-1.
Proteolysis of the cheeses significantly increased with ripening time,
as evidenced by electrophoresis, nitrogen fractions, peptide mapping
and free amino acids profiles. Cheeses with and without added
lactobacilli had similar proteolysis patterns, except for free amino
acids profiles. Those showed an increase in the individual amount of several amino acids, such as Asp, Arg, Ala,
Pro, Leu and Phe, and a global augmentation in the total content of
free amino acids in cheeses with the adjunct culture. The aroma of the
cheeses with and without lactobacilli, assessed by a triangular
sniffing test, significantly differed.
Key words: mesophilic lactobacilli adjunct cultures cheese quality
Palabras clave: lactobacilos mesófilos cultivos adjuntos calidad de quesos