Starter Cultures: General Aspects
2017; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-12-417012-4.00008-9
AutoresEugenio Parente, Timothy M. Cogan, Ian B. Powell,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoStarter cultures are essential for the production of most cheese types. Since the late 19th century, starter technology has become increasingly sophisticated, evolving from use of undefined mixtures of species and strains to use of well-defined mixtures of strains sometimes with custom-designed properties. Most primary starters are composed of a few species of lactic acid bacteria (LAB) such as Lactococcus lactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and L. helveticus. Primary starters carry out acidification in the early phases of cheesemaking but also contribute to flavor and aroma. Other species (LAB and various bacteria, yeasts, and molds) are used as secondary starters and adjuncts, and contribute to ripening of many cheese types. This chapter provides a general introduction to starter culture systems, starter taxonomy and genomics, starter metabolism and its influence on cheese flavor and aroma, effects of bacteriophages, and strategies for starter preservation and propagation.
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