Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 110227
Title Characterisation of lactococci isolated from natural niches and their role in flavour formation of cheese
Author(s) Ayad, E.H.E.
Source Wageningen University. Promotor(en): J.T.M. Wouters; G. Smit. - S.l. : S.n. - ISBN 9789058084033 - 150
Department(s) Product Design and Quality Management Group
VLAG
Publication type Dissertation, internally prepared
Publication year 2001
Keyword(s) kaasbereiding - lactococcus - aromatiseren - cheesemaking - lactococcus - flavouring
Categories Dairy Products
Abstract

This thesis focuses on the biodiversity of lactococci isolated from various natural niches and their exploitation in enhancing the flavour diversity in cheese. Large numbers of wild strains were tested for their flavour forming abilities, characteristics, behaviour in defined strain starter (DSS) cultures and for their potential application in cheese. Several strains were able to produce unusual flavours distinct from those produced by industrial strains and were found prototrophic for most amino acids reflecting their high biosynthetic capacity. Many wild strains were growing well together in DSS and with industrial strains, different interactions were observed in population dynamics between strains. Moreover, an enhanced flavour production by co-cultivation of some strains was observed and resulted from the completion of whole flavour-formation pathways between the interacting micro-organisms. The results described in this thesis offer new opportunities for the development of tailor-made starter cultures, based on the knowledge of both population dynamics of the strains and their flavour-forming abilities.

Key words : lactic acid bacteria, Lactococcus lactis, artisanal starters, wild (natural) strains, cheese making, flavour, Gouda cheese, Proosdij cheese, population dynamics, bacteriocins.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.