Population dynamics of thermophilic lactobacilli in mixed starter whey cultures
1997
Giraffa, G. | Vecchi, P. de | Reinheimer, J.
The starter used in the production of Parmesan cheese consists of mixed-strain whey cultures of thermophilic rod lactic acid bacteria, where several strains of each species can be found. The present work was undertaken to demonstrate the effects on the strain composition of interactions among individual lactobacilli grown together in cheese whey. Three strains belonging to Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus and subsp. lactis were cultured in Parmesan cheese whey and counted by a molecular approach based on Random Amplified Polymorphic DNA (RAPD) fingerprinting. Results showed interactions among the three lactobacilli as confirmed by comparison of growth kinetics and pH behaviour of the respective strains in mixed-strain culture with single-strain cultures. The present work underlines the importance of noting strain-to-strain interactions among thermophilic lactobacilli in whey co-cultures.
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