A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.

@article{Guarcello2016ALF,
  title={A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.},
  author={Rosa Guarcello and Stefania Carpino and Raimondo Gaglio and Alessandra Pino and Teresa Rapisarda and Cinzia Caggia and Giovanni Marino and Cinzia Lucia Randazzo and Luca Settanni and Massimo Todaro},
  journal={Food microbiology},
  year={2016},
  volume={59},
  pages={66-75}
}
The main hypothesis of this study was that the autochthonous lactic acid bacteria (LAB) selected for their dairy traits are able to stabilize the production of PDO (Protected Denomination of Origin) Pecorino Siciliano cheese, preserving its typicality. The experimental plan included the application of a multi-strain lactic acid bacteria (LAB) culture, composed of starter (Lactococcus lactis subsp. lactis CAG4 and CAG37) and non starter (Enterococcus faecalis PSL71, Lactococcus garviae PSL67 and… CONTINUE READING