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J Sci Food Agric

Title:		Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses
Author(s):		Oliszewski R; Wolf IV; Bergamini CV; Candioti M; Perotti MC;
Address:		"Facultad de Agronomia y Zootecnia, Universidad Nacional de Tucuman, CONICET, Florentino Ameghino s/n, Barrio Mercantil, El Manantial, CP 4105, Tucuman, Argentina"
Journal Title:		J Sci Food Agric
Year:		2013
Volume:		20130325
Issue:		11
Page Number:		2730 - 2742
DOI:		10.1002/jsfa.6092
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of these strains on ripening parameters. RESULTS: Gross composition was similar among cheeses. Microbiological analysis indicated that lactic acid bacteria added to cheeses reached high levels. None of the strains assayed affected the primary proteolysis. Overall, E. faecium had a clearer effect on the peptide and lipolysis profiles of cheeses. Analysis of the volatile fraction of cheeses indicated that the levels of several compounds involved in the overall flavour of goat's cheeses were affected by the presence of E. faecium. This could explain the differences detected in the global perception of cheeses made with this strain compared with control cheeses. CONCLUSION: The present work represents a first contribution to knowledge of the ripening process of Argentinean goat's cheeses made with the addition of autochthonous adjunct cultures. The results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected both in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses"
Keywords:		Animals Argentina Cheese/analysis/*microbiology Electrophoresis Enterococcus faecium/*physiology Food Analysis *Goats Lactobacillus/*physiology Lipids *Milk Peptides/chemistry Time Factors Volatile Organic Compounds autochthonous adjunct cultures goat's m;
Notes:		"MedlineOliszewski, Ruben Wolf, I Veronica Bergamini, Carina V Candioti, Mario Perotti, Maria C eng Research Support, Non-U.S. Gov't England 2013/03/27 J Sci Food Agric. 2013 Aug 30; 93(11):2730-42. doi: 10.1002/jsfa.6092. Epub 2013 Mar 25"