| dc.contributor.author |
Anastasiou, R |
en |
| dc.contributor.author |
Georgalaki, M |
en |
| dc.contributor.author |
Manolopoulou, E |
en |
| dc.contributor.author |
Kandarakis, I |
en |
| dc.contributor.author |
De Vuyst, L |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.date.accessioned |
2014-06-06T06:47:57Z |
|
| dc.date.available |
2014-06-06T06:47:57Z |
|
| dc.date.issued |
2007 |
en |
| dc.identifier.issn |
09586946 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.idairyj.2006.02.011 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3889 |
|
| dc.subject |
Bacteriocin |
en |
| dc.subject |
Kasseri cheese |
en |
| dc.subject |
Microbiological |
en |
| dc.subject |
Physicochemical |
en |
| dc.subject |
Sensory |
en |
| dc.subject |
Streptococcus macedonicus |
en |
| dc.subject |
X-propyl-dipeptidyl-aminopeptidase |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Cell culture |
en |
| dc.subject.other |
Enzyme kinetics |
en |
| dc.subject.other |
Enzymes |
en |
| dc.subject.other |
Food processing |
en |
| dc.subject.other |
Bacteriocin |
en |
| dc.subject.other |
Kasseri cheese |
en |
| dc.subject.other |
Sensory properties |
en |
| dc.subject.other |
Streptococcus macedonicus |
en |
| dc.subject.other |
Dairy products |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Streptococcus macedonicus |
en |
| dc.title |
The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.idairyj.2006.02.011 |
en |
| heal.publicationDate |
2007 |
en |
| heal.abstract |
Streptococous macedonicus ACA-DC 198 was used both as an adjunct (Cheese B) and as sole starter (Cheese C) in Kasseri cheese production. Control cheese (Cheese A) was prepared using a commercial starter culture. In all cheeses, numbers of all microbial groups examined initially increased, but declined after Baski scalding and remained practically stable up to day 90. The presence of S. macedonicus was confirmed until the end of ripening (Cheeses B and C); this was also the case for the bacteriocin produced by S. macedonicus ACA-DC 198. X-propyl-dipeptidyl-aminopeptidase activity was detected in all cheeses after day 15. The physicochemical characteristics of the mature Cheese C were in agreement with those defined by the Greek legislation. The sensory properties of all mature cheeses corresponded with the ones characterizing the traditional Kasseri cheese. It was concluded that S. macedonicus ACA-DC 198 can be used as an adjunct in Kasseri cheese production. © 2006 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
International Dairy Journal |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
17 |
en |
| dc.identifier.doi |
10.1016/j.idairyj.2006.02.011 |
en |
| dc.identifier.spage |
208 |
en |
| dc.identifier.epage |
217 |
en |