Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese

@article{Morea2007ContributionOA,
  title={Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese},
  author={Maria Morea and Alessandra Matarante and Raffaella Di Cagno and Federico Baruzzi and Fabio Minervini},
  journal={International Dairy Journal},
  year={2007},
  volume={17},
  pages={525-534}
}
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli.
TLDR
Attenuated adjunct cultures are suitable for accelerating the ripening of Caciocavallo Pugliese cheese without modifying the main features of the traditional cheese.
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.
TLDR
Results obtained on experimental cheeses at 6mo of ripening showed that industrial samples had lower amounts of total free amino acids then the artisanal ones, which could be of help in the discrimination of PDO products, taking into account that the PDO production regulation does not allow the milk pasteurization, nor the use of selected starters.
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
TLDR
It is concluded that, even with a short ripening time (30d), use of a peptidolytic adjunct may significantly affect important features of Scamorza and may be used to create a product that is measurably different from competing products.
Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”
TLDR
This is the first study reporting the use of an autochthonous S. macedonicus strain as a starter for the production of cheeses with added probiotics, and the identification of the probiotic strain in the feces of healthy volunteers fed with the advanced traditional cheese proved its effectiveness as a carrier for the delivery of probiotics to the human body.
Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
TLDR
The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic lactobacilli isolated from cheese was studied and results suggest an increase in the catabolism of either citrate or aspartate, with the production of the derived aroma compounds.
Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria.
TLDR
Four strains presented the best characteristics and represented the most promising nonstarter lactic acid bacteria candidates for use in industrial manufacturing of goat cheese and showed peptidase activity toward selected substrates.
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
TLDR
S cheeses had a low proteolysis level and a soft flavour, making them appropriate for consumption after a short ripening time, while L cheesesHad a higher proteolytic level and more intense sensory characteristics, makingthem appropriate for Consumption after a longer ripeningTime.
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