PMID- 12369416
OWN - NLM
STAT- MEDLINE
DCOM- 20030403
LR  - 20190922
IS  - 0022-0299 (Print)
IS  - 0022-0299 (Linking)
VI  - 69
IP  - 3
DP  - 2002 Aug
TI  - Screening and selection of Lactobacillus strains for use as adjunct cultures in 
      production of semi-hard cheese.
PG  - 457-72
AB  - Thirty-three Lactobacillus strains were tested as adjuncts in a cheese model 
      system. Eighteen strains originated from cheese (nine Lactobacillus spp. and nine 
      Lb. paracasei/casei) and 15 from human intestinal mucosa (11 Lb. rhamnosus; three 
      Lb. paracasei; one Lb. plantarum). Model cheeses weighing 120 g were made of 
      cheese grains from full-scale production of washed curd semi-hard cheese 
      (Herrgard). The model system was reproducible and similar to full-scale 
      production with respect to moisture, salt content, pH and microbial flora. The 
      model cheeses were sampled for aerobic and anaerobic plate count and viable 
      counts of Lactobacillus and Lactococcus. The presence of adjuncts in the model 
      cheeses was confirmed by typing isolates with Randomly Amplified Polymorphic DNA 
      (RAPD). The sensory properties of model cheeses were described. In a first trial 
      23 of the 33 adjuncts were re-isolated from the corresponding model cheeses after 
      9 or 13 weeks. Adjuncts of Lb. paracasei were re-isolated more frequently than 
      adjuncts of Lb. rhamnosus. Nine strains were selected, on the basis of their 
      ability to grow and be a dominating part of the microflora of model cheese with 
      interesting sensory properties. These strains were further studied together with 
      two commercial cultures. The sensory influences on model cheeses of six of the 
      adjuncts were confirmed, and flavour scores were in the range of 2.9-7.1 for 
      model cheeses with different adjuncts while the control had a flavour score of 
      5.6 (0-10 scale). Survival and growth of seven out of the nine strains correlated 
      with the results of the first trial. Growth and influence on flavour of four 
      adjunct cultures were confirmed in experimental cheese manufactured in a 400-1 
      open vat.
FAU - Antonsson, Martin
AU  - Antonsson M
AD  - Lund University, Department of Food Technology, Laboratory of Food Hygiene, PO 
      Box 124, SE-22100 Lund, Sweden.
FAU - Ardo, Ylva
AU  - Ardo Y
FAU - Nilsson, Bengt Frans
AU  - Nilsson BF
FAU - Molin, Goran
AU  - Molin G
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - England
TA  - J Dairy Res
JT  - The Journal of dairy research
JID - 2985125R
RN  - 0 (DNA, Bacterial)
SB  - IM
MH  - Bacterial Typing Techniques
MH  - Cheese/*microbiology
MH  - Colony Count, Microbial
MH  - DNA, Bacterial/genetics/isolation & purification
MH  - *Food Microbiology
MH  - Humans
MH  - Lactobacillus/classification/genetics/*isolation & purification
MH  - Lactococcus/classification/genetics/*isolation & purification
MH  - Random Amplified Polymorphic DNA Technique/methods
EDAT- 2002/10/09 04:00
MHDA- 2003/04/04 05:00
CRDT- 2002/10/09 04:00
PHST- 2002/10/09 04:00 [pubmed]
PHST- 2003/04/04 05:00 [medline]
PHST- 2002/10/09 04:00 [entrez]
AID - 10.1017/s0022029902005563 [doi]
PST - ppublish
SO  - J Dairy Res. 2002 Aug;69(3):457-72. doi: 10.1017/s0022029902005563.