Nutritional requirements for branched-chain amino acids and sensory characteristics of Lactococcus lactis strains from ewes' raw milk cheese
The nutritional requirements for branched-chain amino acids of 9 wild strains of Lactococcus lactis subsp. cremoris and 23 wild strains of L. lactis subsp. lactis in chemically defined media were investigated. Twenty-nine wild strains grew in the absence of Ile, 14 in the absence of Leu, and none in the absence of Val. However, 15 wild strains grew in the absence of Ile and Leu, 2 in the absence of Ile and Val, 2 in the absence of Leu and Val, and 13 in the absence of Ile, Leu and Val. When 6 collection strains of L. lactis were cultured under the same conditions, the only growth recorded was that of 2 strains in the medium lacking Ile. Sensory characteristics of lactococci were studied in small cheeses made using each strain as starter culture. The 7 L. lactis strains auxotrophic for Ile produced cheeses of standard odour, whereas the 14 strains prototrophic for Leu produced cheeses of abnormal odour. Out of 17 strains prototrophic for Ile and auxotrophic for Leu, only 4 strains produced cheeses of standard odour.
| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
AVA Agrar-Verlag Allgäu
2003
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| Online Access: | http://hdl.handle.net/20.500.12792/2986 http://hdl.handle.net/10261/292712 |
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