Strain-level characterization of nonstarter lactic acid bacteria in Norvegia cheese by high-resolution melt analysis
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...
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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...
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Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the manufacture of cheeses and other fermented dairy products. Bacterial species used as starters are mainly chosen according to their intrinsic properties: the milk acidifying capacity for LAB starters and the aromatizing properties of PAB, for example. Beyond the general characteristics of a bacterial species, man...
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This study presents the characterization of eight bacteriocins produced by lactic acid bacteria (LAB) previously isolated from a traditional cheese, Pico cheese. All isolates were active against Listeria monocytogenes and only three against Clostridium perfringens. Bioactivity was studied after treatment with different enzymes, organic solvents, surfactants, temperature, pH and NaCl. The antimi...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2012
ISSN: 0022-0302
DOI: 10.3168/jds.2012-5386