Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese

Detalhes bibliográficos
Autor(a) principal: Macedo, Angela C.
Data de Publicação: 2004
Outros Autores: Tavares, Tânia G., Malcata, F. Xavier
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6716
Resumo: Cheesemaking from batches of raw ewe’s milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been isolated from the native microflora of typical Serra da Estrela cheese. One control batch was processed in parallel without addition of any starter. The evolution in viable counts of the main micro-organisms (viz. lactic acid bacteria, Enterobacteriaceae, staphylococci and yeasts), as well as in secondary proteolysis (WSN, 2% TCASN, 12% TCASN and 5% PTASN), was monitored throughout ripening time (over a 63-day period) in cheeses from each batch. The sensory features of the fully ripened cheeses were also assessed. Cheeses manufactured with starter showed significantly lower levels of viable Enterobacteriaceae than those manufactured without starter; viable counts of enterococci and staphylococci did significantly increase after addition of L. lactis or Lb. plantarum, respectively. Proteolysis in terms of WSN and 5% PTASN was not significantly affected by the lactic acid bacteria tested when compared to the control, but L. lactis played a significant role toward increasing the 2% TCASN content of cheeses; both strains led to a statistically significant increase of the 12% TCASN. The scores for flavor and texture of the control cheeses were somewhat above those for the experimental cheeses manufactured with starter.
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spelling Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheeseEwe’s milk cheeseStarterMicrobiologyProteolysisLipolysisCheesemaking from batches of raw ewe’s milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been isolated from the native microflora of typical Serra da Estrela cheese. One control batch was processed in parallel without addition of any starter. The evolution in viable counts of the main micro-organisms (viz. lactic acid bacteria, Enterobacteriaceae, staphylococci and yeasts), as well as in secondary proteolysis (WSN, 2% TCASN, 12% TCASN and 5% PTASN), was monitored throughout ripening time (over a 63-day period) in cheeses from each batch. The sensory features of the fully ripened cheeses were also assessed. Cheeses manufactured with starter showed significantly lower levels of viable Enterobacteriaceae than those manufactured without starter; viable counts of enterococci and staphylococci did significantly increase after addition of L. lactis or Lb. plantarum, respectively. Proteolysis in terms of WSN and 5% PTASN was not significantly affected by the lactic acid bacteria tested when compared to the control, but L. lactis played a significant role toward increasing the 2% TCASN content of cheeses; both strains led to a statistically significant increase of the 12% TCASN. The scores for flavor and texture of the control cheeses were somewhat above those for the experimental cheeses manufactured with starter.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaMacedo, Angela C.Tavares, Tânia G.Malcata, F. Xavier2011-10-21T15:24:05Z20042004-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6716engMACEDO, Angela C [et al.] - Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese. Food Microbiology. ISSN 0740-0020. 21:2 (2004) 233-240info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:34Zoai:repositorio.ucp.pt:10400.14/6716Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:08.054298Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
title Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
spellingShingle Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
Macedo, Angela C.
Ewe’s milk cheese
Starter
Microbiology
Proteolysis
Lipolysis
title_short Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
title_full Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
title_fullStr Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
title_full_unstemmed Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
title_sort Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese
author Macedo, Angela C.
author_facet Macedo, Angela C.
Tavares, Tânia G.
Malcata, F. Xavier
author_role author
author2 Tavares, Tânia G.
Malcata, F. Xavier
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Macedo, Angela C.
Tavares, Tânia G.
Malcata, F. Xavier
dc.subject.por.fl_str_mv Ewe’s milk cheese
Starter
Microbiology
Proteolysis
Lipolysis
topic Ewe’s milk cheese
Starter
Microbiology
Proteolysis
Lipolysis
description Cheesemaking from batches of raw ewe’s milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been isolated from the native microflora of typical Serra da Estrela cheese. One control batch was processed in parallel without addition of any starter. The evolution in viable counts of the main micro-organisms (viz. lactic acid bacteria, Enterobacteriaceae, staphylococci and yeasts), as well as in secondary proteolysis (WSN, 2% TCASN, 12% TCASN and 5% PTASN), was monitored throughout ripening time (over a 63-day period) in cheeses from each batch. The sensory features of the fully ripened cheeses were also assessed. Cheeses manufactured with starter showed significantly lower levels of viable Enterobacteriaceae than those manufactured without starter; viable counts of enterococci and staphylococci did significantly increase after addition of L. lactis or Lb. plantarum, respectively. Proteolysis in terms of WSN and 5% PTASN was not significantly affected by the lactic acid bacteria tested when compared to the control, but L. lactis played a significant role toward increasing the 2% TCASN content of cheeses; both strains led to a statistically significant increase of the 12% TCASN. The scores for flavor and texture of the control cheeses were somewhat above those for the experimental cheeses manufactured with starter.
publishDate 2004
dc.date.none.fl_str_mv 2004
2004-01-01T00:00:00Z
2011-10-21T15:24:05Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6716
url http://hdl.handle.net/10400.14/6716
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv MACEDO, Angela C [et al.] - Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese. Food Microbiology. ISSN 0740-0020. 21:2 (2004) 233-240
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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