Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
The effect of six wild strains on the volatile profile of the PS cheese was investigated and compared to that generated from industrial starters generally used to produce PS cheese. All cheeses were subjected to microbiological, physicochemical, and volatile compounds analyses. The DGGE of the 16S r...
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| Published in: | International journal of food microbiology Vol. 122; no. 3; pp. 269 - 278 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Amsterdam
Elsevier B.V
20-03-2008
Elsevier |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | The effect of six wild strains on the volatile profile of the PS cheese was investigated and compared to that generated from industrial starters generally used to produce PS cheese. All cheeses were subjected to microbiological, physicochemical, and volatile compounds analyses. The DGGE of the 16S rDNA analysis was also applied. The volatile compounds generated during ripening were studied through the SPME and the GC-MS methods. No difference was detected between the experimental and control cheeses throughout chemical and microbiological analyses, while the DGGE results showed the presence of
Streptococcus thermophilus in all cheeses, and the dominance of
Enterococcus durans,
Lactobacillus rhamnosus, and
Lactobacillus casei in most of the experimental cheeses. Moreover, the presence of
Lactococcus lactis species as in the control and in the experimental P2 and P4 cheeses was also revealed. The SPME results showed more pronounced volatile compounds in the experimental cheese samples than in the control ones. |
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| Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ISSN: | 0168-1605 1879-3460 |
| DOI: | 10.1016/j.ijfoodmicro.2007.12.005 |