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Contribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheese

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dc.contributor.authorTavaria, Freni
dc.contributor.authorFerreira, A. César Silva
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-14T23:45:10Z
dc.date.available2011-10-14T23:45:10Z
dc.date.issued2006
dc.description.abstractVolatile fatty acids (VFAs) are major contributors to the aroma profile of Serra da Estrela cheese. The impact of the dominant VFAs to the overall aroma perception was evaluated in a sensory test by a panel. The contribution of wild strains of lactic acid bacteria isolated from mature Serra da Estrela cheese to its volatile free fatty acid profile was also assessed. For this purpose, experimental cheeses manufactured according to the traditional protocol, but specifically added with starter cultures were analysed. Cheeses manufactured with deliberate inclusion of Lactobacillus plantarum as adjunct possessed aroma characteristics essentially similar to those manufactured artisanally, but with higher amounts of VFAs ─ thus meaning that this strain may help reduce ripening time in this cheese variety.por
dc.identifier.citationTAVARIA, Freni; FERREIRA, A. César Silva; MALCATA, F. Xavier - Contribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheese. In Weurman Flavour Research Symposium, Roskilde, Dinamarca, 11 Junho 21-24, 2005. Flavour Science: Recent Advances and trends. ISBN 9780444527424. Vol. 43, (2006). p. 129-132por
dc.identifier.urihttp://hdl.handle.net/10400.14/6158
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectSerra da Estrela cheesepor
dc.subjectLactic acid bacteriapor
dc.subjectVolatile fatty acidspor
dc.subjectRipeningpor
dc.subjectRawpor
dc.titleContribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheesepor
dc.typeconference object
dspace.entity.typePublication
person.familyNameKekhasharú Tavaria
person.familyNameSilva Ferreira
person.familyNameMalcata
person.givenNameFreni
person.givenNameAntonio Cesar
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublicatione42f563a-5b1e-4586-b302-efabe7ce07da
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscovery826c11dd-d070-4b67-ac58-c96675e3f3b8

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