- Title
- Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese
- Creator
- Barouei, Javad; Karbassi, Ahmad; Ghoddusi, Hamid B.; Mortazavi, Ali; Ramezani, Roghayeh; Moussavi, Mahta
- Relation
- International Journal of Dairy Technology Vol. 64, Issue 4, p. 526-535
- Publisher Link
- http://dx.doi.org/10.1111/j.1471-0307.2011.00720.x
- Publisher
- Wiley-Blackwell Publishing
- Resource Type
- journal article
- Date
- 2011
- Description
- Paired wild-type cultures consisting of a Lactobacillus paracasei subsp. paracasei (three strains) or Pediococcus pentosaceus (one strain) and a Pediococcus inopinatus (five strains) were used as adjunct cultures in the production of Iranian white brined cheese. After 8 weeks of ripening, adjunct-treated cheeses produced by L. paracasei subsp. paracasei and P. inopinatus received significantly higher scores for flavour/taste, aroma, texture and overall preference than those produced by P. pentosaceus and P. inopinatus as well as the control cheese (P < 0.05). In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci.
- Subject
- adjunct culture; Lactobacillus paracasei subsp. paracasei; Pediococcus; Iranian white brined cheese
- Identifier
- http://hdl.handle.net/1959.13/1064294
- Identifier
- uon:17527
- Identifier
- ISSN:1364-727X
- Language
- eng
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