INVESTIGADORES
PEROTTI Maria Cristina
congresos y reuniones científicas
Título:
Evaluation of autochthonous adjunct cultures in the ripening of goat cheeses. Oliszewski R., Candioti M., Mercanti D., Wolf V., Perotti M.C., Bergamini C., Herrera V., González S., Zalazar C.A.
Autor/es:
OLISZEWSKI R.; CANDIOTI M.; MERCANTI D.; WOLF V.; PEROTTI M.C.; BERGAMINI C.; HERRERA V.; GONZÁLEZ S.; ZALAZAR C. A.
Lugar:
San Miguel de Tucumán
Reunión:
Simposio; III Simposio Internacional de Bacterias Lácticas. II Encuentro Red BAL Argentina. Presentación de resumen y poster.; 2009
Institución organizadora:
CERELA - CONICET
Resumen:
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The last twenty years shown a great increase in
Argentinean goat cheeses production, with the emergence of commercial farmers
that joined to subsistence farmers. In addition, the Northwest region of Argentina
has the largest stock with 1,240,000 goats, that represent 31% of the total. On
that basis our working group developed autochthonous adjunct cultures. In the
present study we assessed adjunct cultures and their interactions with a
commercial starter to characterize the cheeses ripening. Three batches of
semi-hard cheese were made with adjunct cultures strains Lactobacillus
plantarum ETC17, Lactobacillusrhamnosus ETC14 and Enterococcus
faecium ETC3 (CRL collection). Each one was tested separately using as
starter a commercial culture (Chr Hansen) whose composition was Streptococcus
thermophillus (60%), Lactobacillus bulgaricus (20%) and bulgaricus
helveticus (20%). The starter was inoculated at 1% and the adjunct cultures
at 0.25%. All batches were manufactured in duplicate. Cheese made only with the
commercial starter was used as a control. The cheeses were ripened 60 days.
Insoluble nitrogen fractions analysis were made by electrophoresis; ripening
index by soluble nitrogen at pH 4.6, proteolysis by HPLC; lipolysis by gas chromatography,
detection of aroma compounds by solid phase microextraction analysis and
sensory analysis by organoleptic panel. Cheeses showed low differences in the
degradation of insoluble nitrogen fractions and ripening index. HPLC
chromatograms showed no significant differences, being the main source of
variation cheese replicas, influenced by the composition of milk used. Fatty
acid profile showed differences mainly in cheeses produced with Enterococcus
faecium, besides being the only cheeses that differ statistically from
control in the sensory analysis. Aroma analysis characterized the main released
compounds, predominated among those: a-ketones (2-propanone, 2-pentanone +
diacetyl and acetoin); b-alcohols (ethanol, 3-methyl 1-butanol, 2,3-butanediol),
c-esters (ethyl butanoate); d-aldehydes (acetaldehyde), e-acids (acetic,
isovaleric, hexanoic, butyric, 2-methyl propanoic) and other compounds such as
limonene. The present work allowed to characterize
the ripening profile of goat semi hard cheeses produced with autochthonous
adjunct cultures.