Development of an autochthonous starter culture for spreadable goat cheese

Autores
Frau, Silvia Florencia; Nuñez, Martha Susana; Gerez, Carla Luciana; Pece Azar, Nora Beatriz del Carmen; Font, Graciela Maria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high proteolytic activity), CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide) and CRL1785 (Enterococcus faecium with diacetyl-acetoin production). The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.
Fil: Frau, Silvia Florencia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
AUTOCHTHONOUS STARTER CULTURE
BIOCHEMICAL ACTIVITIES
LACTIC ACID BACTERIA
SPREADABLE GOAT CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/56296
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/56296
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of an autochthonous starter culture for spreadable goat cheeseFrau, Silvia FlorenciaNuñez, Martha SusanaGerez, Carla LucianaPece Azar, Nora Beatriz del CarmenFont, Graciela MariaAUTOCHTHONOUS STARTER CULTUREBIOCHEMICAL ACTIVITIESLACTIC ACID BACTERIASPREADABLE GOAT CHEESEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high proteolytic activity), CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide) and CRL1785 (Enterococcus faecium with diacetyl-acetoin production). The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.Fil: Frau, Silvia Florencia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaSociedade Brasileira de Ciencia e Tecnologia de Alimentos2016-10-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56296Frau, Silvia Florencia; Nuñez, Martha Susana; Gerez, Carla Luciana; Pece Azar, Nora Beatriz del Carmen; Font, Graciela Maria; Development of an autochthonous starter culture for spreadable goat cheese; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos; Food Science and Technology; 36; 4; 9-10-2016; 622-6300101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457X.08616info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/t8yj5rinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:05Zoai:ri.conicet.gov.ar:11336/56296instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:54:05.745CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of an autochthonous starter culture for spreadable goat cheese
title Development of an autochthonous starter culture for spreadable goat cheese
spellingShingle Development of an autochthonous starter culture for spreadable goat cheese
Frau, Silvia Florencia
AUTOCHTHONOUS STARTER CULTURE
BIOCHEMICAL ACTIVITIES
LACTIC ACID BACTERIA
SPREADABLE GOAT CHEESE
title_short Development of an autochthonous starter culture for spreadable goat cheese
title_full Development of an autochthonous starter culture for spreadable goat cheese
title_fullStr Development of an autochthonous starter culture for spreadable goat cheese
title_full_unstemmed Development of an autochthonous starter culture for spreadable goat cheese
title_sort Development of an autochthonous starter culture for spreadable goat cheese
dc.creator.none.fl_str_mv Frau, Silvia Florencia
Nuñez, Martha Susana
Gerez, Carla Luciana
Pece Azar, Nora Beatriz del Carmen
Font, Graciela Maria
author Frau, Silvia Florencia
author_facet Frau, Silvia Florencia
Nuñez, Martha Susana
Gerez, Carla Luciana
Pece Azar, Nora Beatriz del Carmen
Font, Graciela Maria
author_role author
author2 Nuñez, Martha Susana
Gerez, Carla Luciana
Pece Azar, Nora Beatriz del Carmen
Font, Graciela Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv AUTOCHTHONOUS STARTER CULTURE
BIOCHEMICAL ACTIVITIES
LACTIC ACID BACTERIA
SPREADABLE GOAT CHEESE
topic AUTOCHTHONOUS STARTER CULTURE
BIOCHEMICAL ACTIVITIES
LACTIC ACID BACTERIA
SPREADABLE GOAT CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high proteolytic activity), CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide) and CRL1785 (Enterococcus faecium with diacetyl-acetoin production). The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.
Fil: Frau, Silvia Florencia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high proteolytic activity), CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide) and CRL1785 (Enterococcus faecium with diacetyl-acetoin production). The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.
publishDate 2016
dc.date.none.fl_str_mv 2016-10-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/56296
Frau, Silvia Florencia; Nuñez, Martha Susana; Gerez, Carla Luciana; Pece Azar, Nora Beatriz del Carmen; Font, Graciela Maria; Development of an autochthonous starter culture for spreadable goat cheese; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos; Food Science and Technology; 36; 4; 9-10-2016; 622-630
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56296
identifier_str_mv Frau, Silvia Florencia; Nuñez, Martha Susana; Gerez, Carla Luciana; Pece Azar, Nora Beatriz del Carmen; Font, Graciela Maria; Development of an autochthonous starter culture for spreadable goat cheese; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos; Food Science and Technology; 36; 4; 9-10-2016; 622-630
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457X.08616
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/t8yj5r
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269263824420864
score 13.13397

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