INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
artículos
Título:
New and classical spoilage bacteria causing widespread blowing in Argentinean soft and semihard cheeses
Autor/es:
ANDREA QUIBERONI; DANIELA GUGLIELMOTTI; JORGE REINHEIMER
Revista:
International Journal of Dairy Technology
Editorial:
Wiley-Blackwell
Referencias:
Año: 2008 vol. 128 p. 358 - 358
ISSN:
1364-727X
Resumen:
A total of 16 soft and semihard Argentinean cheeses, and 95 pasteurized cheeseĀ–milk samples, were analysed for microorganisms responsible for blowing. Lactic acid bacteria (starter microflora) resulted in high numbers (> 107 colony-forming units (cfu)/g). Coliform and yeast counts were lower than 104 cfu/g. Cremoso cheeses were blown by leuconostocs, lactobacilli and Bacillus polymyxa. Mozzarella was spoiled by B. polymyxa and Bacillus macerans. Semihard cheeses were affected by spore-forming (Clostridium and Bacillus), propionic and lactobacilli strains. Clostridia, Bacillus, leuconostocs and heterofermentative lactobacilli were detected in pasteurized milk. Bacillus strains were not previously associated with blowing in soft and semihard cheeses.7 colony-forming units (cfu)/g). Coliform and yeast counts were lower than 104 cfu/g. Cremoso cheeses were blown by leuconostocs, lactobacilli and Bacillus polymyxa. Mozzarella was spoiled by B. polymyxa and Bacillus macerans. Semihard cheeses were affected by spore-forming (Clostridium and Bacillus), propionic and lactobacilli strains. Clostridia, Bacillus, leuconostocs and heterofermentative lactobacilli were detected in pasteurized milk. Bacillus strains were not previously associated with blowing in soft and semihard cheeses.