Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations.

@article{Snchez2005RationalSO,
  title={Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations.},
  author={Jorge Ignacio S{\'a}nchez and Beatriz Mart{\'i}nez and Ana Belen Arauz Rodriguez},
  journal={International journal of food microbiology},
  year={2005},
  volume={105 3},
  pages={377-87}
}
The technological abilities of eleven wild Leuconostoc strains isolated from artisanal Afuega'l Pitu cheese, a homemade acid-coagulated cheese from raw milk from Asturias (northern Spain), were studied in order to test their potential application as components of dairy starters. Metabolic activity, production of flavour compounds, resistance to NaCl, acid, nisin and freezing, as well as genetic biodiversity were investigated. Marked differences among all tested strains reflected the existing… CONTINUE READING

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