Idioma:

The behavior of yeast populations in Stracchino cheese packaged under various conditions

SARAIS, I ; PIUSSI, D ; AQUILI, V ; STECCHINI, M. L

Journal of food protection, 1996, Vol.59 (5), p.541-544 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

Texto completo disponível

Citações Citado por

Enviar para

Título:
The behavior of yeast populations in Stracchino cheese packaged under various conditions
Autor: SARAIS, I ; PIUSSI, D ; AQUILI, V ; STECCHINI, M. L
Assuntos: air ; aire ; aptitud para la conservacion ; aptitude a la conservation ; aroma ; bacterias acidolacticas ; bacterie lactique ; Biological and medical sciences ; Candida famata ; cheese ; Debaryomyces hansenii ; deterioration ; deterioro ; embalaje en vacio ; emballage sous vide ; etanol ; ethanol ; flaveur ; flavour ; Food industries ; fromage ; Fundamental and applied biological sciences. Psychology ; growth rate ; indice de crecimiento ; keeping quality ; Kluyveromyces marxianus ; lactic acid bacteria ; levadura ; levure ; Milk and cheese industries. Ice creams ; odeur ; olor ; oxigeno ; oxygen ; oxygene ; queso ; refrigeracion ; refrigeration ; Saccharomyces cerevisiae ; smell ; taux de croissance ; vacuum packaging ; yeasts
É parte de: Journal of food protection, 1996, Vol.59 (5), p.541-544
Notas: Q
Q03
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ObjectType-Article-1
ObjectType-Feature-2
Descrição: The growth of yeasts, lactic acid bacteria, pseudomonads, and enterobacteria during the refrigerated storage of an Italian soft cheese (Stracchino) in various packaging conditions (under air, under vacuum, and in the presence of ethanol) was studied. Yeasts were found to play a significant role in cheese spoilage, producing unpleasant flavors and odors and causing significant reductions in the shelf life of the paper-wrapped cheeses. Packaging under vacuum decreased the yeast growth rates and reduced the populations attained at the end of the exponential phase of growth, resulting in a shelf-life extension of the Stracchino cheese of over 28 days. A total of 129 yeasts isolates were identified according to conventional methods. The most frequently isolated yeasts were Candida colliculosa, Debaryomyces hansenii, and Candida famata. Other species encountered were Tolurospora delbrueckii, Kluyveromyces marxianus, and Saccharomyces cerevisiae.
Editor: Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians
Idioma: Inglês

Links

Voltar para lista de resultados

Realização: Logos de Redes Sociais:

The behavior of yeast populations in Stracchino cheese packaged under various conditions

SARAIS, I ; PIUSSI, D ; AQUILI, V ; STECCHINI, M. L

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

Buscando em bases de dados remotas. Favor aguardar.