INVESTIGADORES
STENGLEIN Sebastian Alberto
artículos
Título:
Novel use of Penicillium nalgiovense on stuffed semi hard- and hard cheeses
Autor/es:
MOAVRO A.; STENGLEIN S.A.; DELFEDERICO L.; WAGNER J.; LUDEMANN V.
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2019 vol. 110 p. 255 - 261
ISSN:
0023-6438
Resumen:
Penicillium nalgiovense is not used intentionally by the dairyindustry although it is a well-known species for meat products. The aimof this study was to select P. nalgiovense strains characterized in theirgenetic diversity, based on their ability to grow on the surface of astuffed cheese and produce the lowest amounts of penicillin in thatproduct. The most suitable strain was used to develop an innovativecheese, which was characterized (physicochemical properties andpenicillin content) and subjected to sensory evaluation. ISSR clusteranalysis showed low genetic diversity and all strains were able toexpress penicillin on synthetic media at 25 °C. Three out 20 P.nalgiovense strains were selected to inoculate stuffed cheeses elaboratedwith commercial melted cheese. The products were ripened at 12 °C and 90%r.h. for 14 days and then preserved at 5 ºC. The three strains gave ahomogeneous covering surface. Strain C5 showed the lowest penicillinproduction; thus, it was selected to inoculate stuffed cheese elaboratedwith semi-hard cheese mass. This novel stuffed cheese is feasible and theamount of penicillin produced does not represent a toxicological risk.This product presented high acceptance scores for the attributes flavor,texture, and overall acceptability.