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 Lucia Randazzo and Iole Pitino and Silvio De Luca and Giovanna Ombretta Scif{\`o} and Cinzia Caggia},
  journal={International journal of food microbiology},
  year={2008},
  volume={122 3},
  pages={269-78}
}
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… CONTINUE READING

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