INVESTIGADORES
QUIBERONI Andrea Del Lujan
artículos
Título:
Wild Lactobacillus strains: Technological characterization and design of Coalho cheese lactic culture
Autor/es:
BRUNO, L. M.; BRIGGILER MARCÓ, M.; CAPRA, M. L.; GASPARIN CARVALHO, J. D.; MEINARDI, C.; QUIBERONI, A.
Revista:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2017 vol. 70 p. 572 - 582
ISSN:
1364-727X
Resumen:
In order 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 characterized. Two Lb. rhamnosus, 1 Lb. plantarum and 1 Lb. fermentum were selected and grouped in pairs designing four different culture formulations that demonstrated a good performance in cheese making experiments at pilot scale. Further studies to adjust the balance of strains used are necessary to attain adequate sensorial and technological attributes as expect for artisanal cheeses.
