Preventing undesired eye formation in soft cheese
The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuconostoc mesenteroides D11 isolated from defective...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elsevier
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8871 https://www.sciencedirect.com/science/article/abs/pii/S0958694620303289 https://doi.org/10.1016/j.idairyj.2020.104958 |
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| author | Gimenez, Paula Peralta, Guillermo H. Guglielmotti, Daniela Marta Audero, Gabriela Maria Paez, Roxana Beatriz Hynes, Erica Rut Bergamini, Carina Viviana |
| author_browse | Audero, Gabriela Maria Bergamini, Carina Viviana Gimenez, Paula Guglielmotti, Daniela Marta Hynes, Erica Rut Paez, Roxana Beatriz Peralta, Guillermo H. |
| author_facet | Gimenez, Paula Peralta, Guillermo H. Guglielmotti, Daniela Marta Audero, Gabriela Maria Paez, Roxana Beatriz Hynes, Erica Rut Bergamini, Carina Viviana |
| author_sort | Gimenez, Paula |
| collection | INTA Digital |
| description | The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuconostoc mesenteroides D11 isolated from defective cheeses with undesired eye production were added to control (C) and experimental (E) Cremoso soft cheeses to simulate the occurrence of high levels of adventitious heterofermentative bacteria; the adjunct culture L90 was added only to E cheeses. The presence of high levels of L90 affected the carbohydrates fermentation, and the levels of hippuric and benzoic acids. These changes produced an adverse environment for the undesirable activity of the strain D11. In effect, the incorporation of L90 decreased the metabolic activity of the D11 strain and consequently avoided the unwanted eye formation. The maintenance of an adequate cold chain was also an important factor to obtain cheese without eye defects. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8871 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA88712021-03-11T17:59:51Z Preventing undesired eye formation in soft cheese Gimenez, Paula Peralta, Guillermo H. Guglielmotti, Daniela Marta Audero, Gabriela Maria Paez, Roxana Beatriz Hynes, Erica Rut Bergamini, Carina Viviana Fabricación del Queso Queso Blando Lactobacillus casei Temperatura Cheesemaking Soft Cheese Temperature The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuconostoc mesenteroides D11 isolated from defective cheeses with undesired eye production were added to control (C) and experimental (E) Cremoso soft cheeses to simulate the occurrence of high levels of adventitious heterofermentative bacteria; the adjunct culture L90 was added only to E cheeses. The presence of high levels of L90 affected the carbohydrates fermentation, and the levels of hippuric and benzoic acids. These changes produced an adverse environment for the undesirable activity of the strain D11. In effect, the incorporation of L90 decreased the metabolic activity of the D11 strain and consequently avoided the unwanted eye formation. The maintenance of an adequate cold chain was also an important factor to obtain cheese without eye defects. EEA Rafaela Fil: Gimenez, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina. Fil: Peralta, Guillermo H. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina. Universidad Nacional del Litoral. Facultad de Ciencias Agrarias; Argentina Fil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina. Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina 2021-03-11T17:52:23Z 2021-03-11T17:52:23Z 2021-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8871 https://www.sciencedirect.com/science/article/abs/pii/S0958694620303289 0958-6946 https://doi.org/10.1016/j.idairyj.2020.104958 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier International Dairy Journal 116 : 104958 (May 2021) |
| spellingShingle | Fabricación del Queso Queso Blando Lactobacillus casei Temperatura Cheesemaking Soft Cheese Temperature Gimenez, Paula Peralta, Guillermo H. Guglielmotti, Daniela Marta Audero, Gabriela Maria Paez, Roxana Beatriz Hynes, Erica Rut Bergamini, Carina Viviana Preventing undesired eye formation in soft cheese |
| title | Preventing undesired eye formation in soft cheese |
| title_full | Preventing undesired eye formation in soft cheese |
| title_fullStr | Preventing undesired eye formation in soft cheese |
| title_full_unstemmed | Preventing undesired eye formation in soft cheese |
| title_short | Preventing undesired eye formation in soft cheese |
| title_sort | preventing undesired eye formation in soft cheese |
| topic | Fabricación del Queso Queso Blando Lactobacillus casei Temperatura Cheesemaking Soft Cheese Temperature |
| url | http://hdl.handle.net/20.500.12123/8871 https://www.sciencedirect.com/science/article/abs/pii/S0958694620303289 https://doi.org/10.1016/j.idairyj.2020.104958 |
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