Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture

QUIBERONI, ANDREA; MEINARDI, CARLOS; CAPRA, MARIA LUJÁN; BRIGGILER MARCÓ, MARIÁNGELES; QUIBERONI, ANDREA; MEINARDI, CARLOS; CAPRA, MARIA LUJÁN; BRIGGILER MARCÓ, MARIÁNGELES; CARVALHO, JULIANE DÖERING GASPARIN; BRUNO, LAURA MARIA; CARVALHO, JULIANE DÖERING GASPARIN; BRUNO, LAURA MARIA

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 70 p. 572 - 582

1364-727X

To design a specific lactic culture for the controlled manufacture of coalho cheese, 13 Lactobacillus rhamnosus, two Lactobacillus fermentum and one Lactobacillus plantarum strains isolated from artisanal coalho cheeses were identified and characterised. Two Lb. rhamnosus, one Lb. plantarum and one Lb. fermentum were selected and grouped in pairs designing four different culture formulations that demonstrated a good performance in cheesemaking experiments at pilot scale. Further studies to adjust the balance of strains used are necessary to attain adequate sensorial and technological attributes as expected for artisanal cheeses.