Study on wild propionibacteria strains in Emmental cheese
1995
Bachmann, H.P. | Isolini, D. (Eidg. Forschungsanstalt fuer Milchwirtschaft, Liebefeld-Bern (Switzerland))
This work describes one stage in the development of an alternative propionibacteria culture to be included in the mail-order offer of the Swiss Federal Dairy Institute. A selection of wild strains were checked for their aptitude to being used in Emmental cheese manufacture. The large differences in behaviour noted between the various strains during fermentation in cheese is directly related to their systematic classification. Strains of Propionibacteria freudenreichii ssp. shermanii showed a slow rate of fermentation, strains of P. acidipropionicii caused a poor propionic acid fermentation, whereas strains of P. freudenreichii ssp. freudenreichii were very similar to the propionibacteria strain currently offered by the Institute
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Эту запись предоставил Agroscope Reckenholz-Tänikon Research Station