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Contribution of specific adventitious microorganisms toward evolution of sugar and organic acid orofiles throughout ripening of model portuguese cheeses

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dc.contributor.authorPereira, C. I.
dc.contributor.authorFranco, M. I.
dc.contributor.authorGomes, E. O.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2010-10-11T10:39:12Z
dc.date.available2010-10-11T10:39:12Z
dc.date.issued2008
dc.description.abstractModel cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically following a method that attempted to resemble artisanal manufacture practices: they were coagulated with either animal or plant rennet, and inoculated with defined strains of lactic acid bacteria, that had initially been recovered as major constituents of the native microflora of Serra da Estrela cheese, viz. Lactococcus and Lactobacillus genera, either independently or as a mixture. The gross composition, the microbial viability, and the organic compound profile in those model cheeses were monitored, throughout a 60 day-ripening period. Microbial viability, pH, and levels of acetic and lactic acids were the physicochemical and biological parameters that experienced the most significant changes in such matrices – which were, in turn, dependent on the type of inoculum used. No synergisms emerged upon combination of the two strains, in terms of sugar uptake and organic acid release. The contribution of each adventitious bacterium – either independently or in the presence of each other, to the development of expected biochemical characteristics of model cheeses (even though to a lower extent than in actual ones) was confirmed, whereas the type of rennet used proved to be not relevant.por
dc.identifier.citationPEREIRA, C. I. [et al.] - Contribution of specific adventitious microorganisms toward evolution of sugar and organic acid orofiles throughout ripening of model portuguese cheeses. Food Science and Technology International. ISSN 1082-0132. 14: 3 (2008) 233–240por
dc.identifier.doi10.1177/1082013208095475
dc.identifier.urihttp://hdl.handle.net/10400.14/2770
dc.language.isoengpor
dc.publisherSAGE Publicationspor
dc.subjectMilkpor
dc.subjectCheesemakingpor
dc.subjectLactococcuspor
dc.subjectLactobacilluspor
dc.subjectGlycolysispor
dc.subjectStarterspor
dc.subjectDairy foodspor
dc.titleContribution of specific adventitious microorganisms toward evolution of sugar and organic acid orofiles throughout ripening of model portuguese cheesespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGomes
person.familyNameMalcata
person.givenNameAna Maria
person.givenNameFrancisco
person.identifier162628
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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