Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.

@article{Randazzo2008EffectOW,
  title={Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.},
  author={Cinzia L. Randazzo and Iole Pitino and Sergio De Luca and Giovanna Ombretta Scif{\`o} and Cinzia Caggia},
  journal={International journal of food microbiology},
  year={2008},
  volume={122 3},
  pages={
          269-78
        }
}
View on PubMed
doi.org
76 Citations
Highly Influential Citations
3
Background Citations
19
Methods Citations
2
Results Citations
2

Figures and Tables from this paper

76 Citations

Citation Type

Citation Type

Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese
Abstract In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434,…
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk
In the present study, the development of volatile flavor compounds in sheep’s milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp.…
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
The effects of incorporating wild‐type strains of Lactococcus lactis into Turkish white‐brined cheese (Beyaz peynir) on the fatty acid and volatile content
The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was…
Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters
AbstractThe use of several autochthonous strains of lactic acid bacteria, including Lactobacillus paracasei subsp. paracasei as adjunct of the starter in the manufacture of Manchego cheese, was…
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese.
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 74 REFERENCES
Use of wild Lactobacillus strains in an adjunct culture for a Roncal-type cheese.
TLDR
Use of adjunct cultures consisting of indigenous FHL strains could help to conserve the traditional characteristics of Roncal cheese made from pasteurized milk, although some technical adjustments to the Regulations would be needed.
Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
Application of wild starter cultures for flavour development in pilot plant cheese making
The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk
TLDR
Investigation of natural whey cultures from 3 different Mozzarella plants showed that acidifying and proteolytic capacity of the strains showed that these activities were widely affected by tempe rature and type of milk (cow or waterbuffalo milk).
Interactions between non-starter microorganisms during cheese manufacture and repening
Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening
TLDR
Cheddar cheeses manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening had consistently higher levels of total free amino acids than did their corresponding controls throughout ripening.
Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis
TLDR
The present molecular approaches combined with culture can effectively describe the complex ecosystem of natural fermented dairy products, giving useful information for starter culture design and preservation of artisanal fermented food technology.
Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles
Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
TLDR
Results suggest that the components present in higher concentrations in the cheeses made from the raw milk were necessary for development of characteristic Roncal cheese aroma.
...
1
2
3
4
5
...