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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2016

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

Anno di pubblicazione: 2016

Formato: Elettronico

Autori: Reale, Anna; Ianniello, Rocco G.; Ciocia, Felicia; Di Renzo, Tiziana; Boscaino, Floriana; Ricciardi, Annamaria; Coppola, Raffaele; Parente, Eugenio; Zotta, Teresa; McSweeney, Paul L. H.

Affiliazioni autori: CNR; Univ Basilicata; Univ Coll; Univ Molise; Univ Basilicata

Autori CNR:

  • FLORIANA BOSCAINO
  • TIZIANA DI RENZO
  • ANNA REALE
  • TERESA ZOTTA

Lingua: inglese

Abstract: Lactobacillus casei N87 and L. casei N2014, cultivated in anaerobic and respiratory conditions, were used as adjuncts for the production of Cheddar-type cheeses. Cheese inoculated only with a defined lactococcal starter was used as control. After 14, 30, 60, 120 and 180 days of ripening, microbial counts, gross composition, proteolysis, production of volatile organic compounds, radical scavenging activity and lipid and protein oxidation were evaluated. The addition of anaerobic or respirative cultures of L casei N87 and N2014 did not affect cheese composition and primary proteolysis. Respirative cells increased the production of free amino acids, peptides, diacetyl and acetoin and reduced the content of free radicals as well as lipid and protein oxidation. The lower redox potential in Cheddar-type cheeses produced with respirative cells also contributed to the reduction of oxidation processes. Respirative strains of L. casei could be successfully used to improve the organoleptic and nutritional properties of dairy products. (C) 2016 Elsevier Ltd. All rights reserved.

Lingua abstract: inglese

Pagine da: 78

Pagine a: 87

Pagine totali: 10

Rivista:

International dairy journal Elsevier Applied Science.
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0958-6946

Numero volume: 63

DOI: 10.1016/j.idairyj.2016.08.005

Referee: Sė: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: ISI Web of Science (WOS) [000385606500011]

Parole chiave:

  • Lactobacillus casei; culture adjuncts; Cheddar

Strutture CNR:

 
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