Decayed Lactic Bacteria – A Possible Source of Crystallization Nuclei in Cheese
نویسندگان
چکیده
منابع مشابه
Bio Preservation of Cheese by Lactic Acid Bacteria
Over the last decade, more and more studies have been focusing on the bio preservation of various fermented food products, such as dairy products, in order to eliminate the use of synthetic chemical sand additives as preservatives. However, the major problem is that results obtained in laboratory-scale, under well controlled experimental conditions and laboratory chemical designed medium, are n...
متن کاملThe application of autochthonous lactic acid bacteria in white brined cheese production
White brined cheeses are the most widely produced and consumed cheeses in Serbia (about 60 % of total cheese consumption). There are many different types of Serbian brined cheeses, named according to their production regions as follows: Sjenica cheese, Zlatar cheese, Svrljig cheese, Homolj cheese (Dozet et al., 1996). These cheeses can be very similar, but they also rather differ in respect of ...
متن کاملAntimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria
Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
متن کاملLactic Acid Bacteria as Source of Functional Ingredients
Lactic acid bacteria (LAB) are widespread microorganisms which can be found in any environment rich mainly in carbohydrates, such as plants, fermented foods and the mucosal surfaces of humans, terrestrial and marine animals. In the human and animal bodies, LAB are part of the normal microbiota or microflora, the ecosystem that naturally inhabits the gastrointestinal and genitourinary tracts, wh...
متن کاملCharacterization of bacteriocinogenic strains of lactic acid bacteria from traditional Slovenian cheese ‘Tolminc’
Artisanal cheese and other dairy products are traditionally produced from raw milk. The chemical and microbiological properties of milk are besides technological procedure among the most important parameters that determine the final characteristics of a product. Majority of microbes present in the rich microbiota of raw milk are considered beneficial but we should also be aware of a possibility...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1980
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(80)82930-4