Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes
Academic Article
Publication Date:
2013
Short description:
Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes / Mangia, N.P., Murgia, M.A., Garau, G., Fancello, F., Deiana, P.. - In: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. - ISSN 1364-727X. - 66:4(2013), pp. 543-551. [10.1111/1471-0307.12072]
abstract:
The use of an autochthonous starter culture made up by Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus casei in the production of experimental Pecorino Sardo Dolce PDO resulted in a high presence of presumptive mesophilic lactococci and lactobacilli, ~10 log colony-forming units (cfu), and in significantly higher amount of total free amino acids and free fatty acids, 195.1 vs 178.9 and 328.6 vs 191.8 mg/100 g of experimental vs control cheese (made using a commercial starter) respectively. The experimental cheese also displayed better sensory properties such as taste and aftertaste.
Iris type:
1.1 Articolo in rivista
Keywords:
Essential free amino acids, Mesophilic lactobacilli, Pecorino Sardo Dolce
List of contributors:
Mangia, Nicoletta Pasqualina; Murgia, Marco Ambrogio; Garau, Giovanni; Fancello, Francesco; Deiana, Pietrino
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