Exploiting the potential of bacteria in the cheese ecosystem
2005
Peláez, Carmen | Requena, Teresa | European Commission | Ministerio de Ciencia y Tecnología (España)
The diversity of the cheese microbiota contributes greatly to the complexity of the cheese-ripening process, crucially important for developing the unique sensory characteristics of each traditional cheese variety. Interactions between microorganisms, e.g. microbial co-operation and antagonistic effects, markedly impact on the survival, growth and activity of microorganisms in cheese. Bacteriocins are antimicrobials that are produced by lactic acid bacteria (LAB) and enable them to dominate the cheese ecosystem. Recently, there has been interest in the possible use of bacteriocins to promote the lysis of LAB and hence contribute to cheese proteolysis and flavour development. This review examines some of the strategies proposed for controlling bacteria in the cheese ecosystem as a means of ensuring high-quality production standards. It focuses on approaches such as the selection of adjuncts, especially facultatively heterofermentative lactobacilli, the selection of new wild strains of LAB and strategies based on microbial co-operation and microbial antagonism.
اظهر المزيد [+] اقل [-]The experimental work conducted in our laboratory that is mentioned in this review was partially supported by the EC FAIR Contract CT97-3173 and the Ministerio de Ciencia y Tecnología (MCYT) grant AGL2002-03277.
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Investigación en Ciencias de la Alimentación