TY - JOUR
T1 - Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese
AU - Tavaria, Freni
AU - César Silva-Ferreira, A.
AU - Xavier Malcata, F.
PY - 2006
Y1 - 2006
N2 - Butyric acid (C4) and 3-methylbutanoic acid (iC5) contribute to a great extent to the overall aroma of Serra da Estrela cheese due to their abundance throughout ripening as well as to their high odour activity values. The flavour of these compounds were rated as similar (p>0.05). However, no significant differences could be found between 3-methylbutanoic acid alone and the reconstituted sample, suggesting a high contribution of this compound to the overall aroma perception. Wild strains of lactic acid bacteria, Lactobacillus plantarum ESB323 and Lactococcus lactis ESB331, both isolated from mature Serra da Estrela cheese were evaluated for their contribution to the volatile free fatty acid profile in cheeses manufacturing. Cheeses with the addition of L. plantarum ESB323 alone had higher amounts of butyric acid and 3-methylbutanoic acid than the other cheeses suggesting that inclusion of this strain may improve Serra cheese aroma.
AB - Butyric acid (C4) and 3-methylbutanoic acid (iC5) contribute to a great extent to the overall aroma of Serra da Estrela cheese due to their abundance throughout ripening as well as to their high odour activity values. The flavour of these compounds were rated as similar (p>0.05). However, no significant differences could be found between 3-methylbutanoic acid alone and the reconstituted sample, suggesting a high contribution of this compound to the overall aroma perception. Wild strains of lactic acid bacteria, Lactobacillus plantarum ESB323 and Lactococcus lactis ESB331, both isolated from mature Serra da Estrela cheese were evaluated for their contribution to the volatile free fatty acid profile in cheeses manufacturing. Cheeses with the addition of L. plantarum ESB323 alone had higher amounts of butyric acid and 3-methylbutanoic acid than the other cheeses suggesting that inclusion of this strain may improve Serra cheese aroma.
UR - http://www.scopus.com/inward/record.url?scp=77957027658&partnerID=8YFLogxK
U2 - 10.1016/S0167-4501(06)80031-2
DO - 10.1016/S0167-4501(06)80031-2
M3 - Article
AN - SCOPUS:77957027658
SN - 0167-4501
VL - 43
SP - 129
EP - 132
JO - Developments in Food Science
JF - Developments in Food Science
IS - C
ER -