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How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model portuguese cheeses manufactured from several milk sources and two alternative coagulants

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dc.contributor.authorPereira, C. I.
dc.contributor.authorNeto, D. M.
dc.contributor.authorCapucho, J. C.
dc.contributor.authorGião, M. S.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2011-08-01T16:14:44Z
dc.date.available2011-08-01T16:14:44Z
dc.date.issued2010
dc.description.abstractModel cheeses were manufactured according to a full factorial experimental design to help shed light on the individual and combined roles played by 3 native lactic acid bacteria (Lactococcus lactis ssp. lactis, Lactobacillus brevis, and Lactobacillus plantarum) upon proteolysis and organic acid evolution in cheese. The model cheeses were manufactured according to a generally representative Portuguese artisanal protocol, but the (ubiquitous) adventitious microflora in the cheesemaking milk were removed via sterilization before manufacture; therefore, the specific effects of only those lactic acid bacteria selected were monitored. In addition, 2 types of coagulant (animal and plant) and 3 types of cheesemaking milk (cow, sheep, and goat) were assessed to determine their influence on the final characteristics of the model cheeses. The nature of the coagulant appeared to be essential during the first stage of proteolysis as expected, whereas the contribution of those bacteria to the pools of total free AA and organic acids was crucial afterward. This was especially so in terms of the differences observed in the metabolisms of lactic acid (in the case of Lactococcus spp.) as well as acetic and citric acids (in the case of Lactobacillus spp.).por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPEREIRA, C. I... [et al.] - How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model portuguese cheeses manufactured from several milk sources and two alternative coagulants. Journal of Dairy Science. ISSN 0022-0302. Vol. 93, n.º 4 (2010), 1335–1344por
dc.identifier.doi10.3168/jds.2009-2294
dc.identifier.eissn1525-3198
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/10400.14/4903
dc.identifier.wosWOS:000275867200003
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Dairy Science Associationpor
dc.relationPHYSICOCHEMICAL AND MICROSCOPIC CHARACTERIZATION OF THE INTERACTION BETWEEN MICROORGANISMS AND THEIR ENVIRONMENT IN FOOD MATRICES: FROM MILK TO CHEESE
dc.subjectLactococcuspor
dc.subjectLactobacilluspor
dc.subjectSheep milkpor
dc.subjectPlant and animal coagulantpor
dc.titleHow three adventitious lactic acid bacteria affect proteolysis and organic acid production in model portuguese cheeses manufactured from several milk sources and two alternative coagulantspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePHYSICOCHEMICAL AND MICROSCOPIC CHARACTERIZATION OF THE INTERACTION BETWEEN MICROORGANISMS AND THEIR ENVIRONMENT IN FOOD MATRICES: FROM MILK TO CHEESE
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F18258%2F2004/PT
oaire.citation.endPage1344
oaire.citation.issue4
oaire.citation.startPage1335
oaire.citation.titleJournal of Dairy Science
oaire.citation.volume93
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
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isProjectOfPublication81159789-e323-4024-9092-4900763828fc
relation.isProjectOfPublication.latestForDiscovery81159789-e323-4024-9092-4900763828fc

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