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dc.contributor.author
Frau, Silvia Florencia
dc.contributor.author
Nuñez, Martha Susana
dc.contributor.author
Gerez, Carla Luciana
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Pece Azar, Nora Beatriz del Carmen
dc.contributor.author
Font, Graciela Maria
dc.date.available
2018-08-21T13:12:04Z
dc.date.issued
2016-10-09
dc.identifier.citation
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
dc.identifier.issn
0101-2061
dc.identifier.uri
http://hdl.handle.net/11336/56296
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Autochthonous Starter Culture
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Biochemical Activities
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Lactic Acid Bacteria
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Spreadable Goat Cheese
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Development of an autochthonous starter culture for spreadable goat cheese
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-04T18:22:48Z
dc.identifier.eissn
1678-457X
dc.journal.volume
36
dc.journal.number
4
dc.journal.pagination
622-630
dc.journal.pais
Brasil
dc.journal.ciudad
Campinas
dc.description.fil
Fil: Frau, Silvia Florencia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
dc.description.fil
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.journal.title
Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1590/1678-457X.08616
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/t8yj5r
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