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Physiological Characterisation of Calabrian Dairy Yeasts and Their Possible Use as Adjunct Cultures for Cheese Making

Caridi, A. (2021) Physiological Characterisation of Calabrian Dairy Yeasts and Their Possible Use as Adjunct Cultures for Cheese Making. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 341-348. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Seventeen samples of Calabrian ewe’s milk, ewe’s cheese (Pecorino del Poro) made with raw milk, goat’s milk, and goat’s cheese (Caprino d’Aspromonte) made with raw milk were used to obtain 124 yeast isolates. The most abundant species was Debaryomyces hansenii (61.3%), followed by Candida zeylanoides (32.3%) and Kluyveromyces marxianus (3.2%). The enzymatic profile of 25 selected yeast strains was determined. Lastly, they were studied for their interaction with eight dairy lactic acid bacteria - four coccal-shaped and four rod-shaped. The best strains may be used as adjunct cultures for cheese making.

Item Type: Article
Additional Information: MTA KFB támogatási szerződés alapján archiválva
Uncontrolled Keywords: adjunct culture; characterisation; cheese microbiology; raw milk; yeasts
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
SWORD Depositor: MTMT SWORD
Depositing User: MTMT SWORD
Date Deposited: 02 Sep 2021 08:45
Last Modified: 17 Jul 2022 23:15
URI: http://real.mtak.hu/id/eprint/128982

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