The anti-clostridial effect of lactococci and enterococci adjunct cultures in Dutch – type low scalded cheese: from selection to application

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F17%3AN0000045" target="_blank" >RIV/26722861:_____/17:N0000045 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The anti-clostridial effect of lactococci and enterococci adjunct cultures in Dutch – type low scalded cheese: from selection to application
Original language description
The lactococcal and enterococcal adjuncts with verified anticlostridial activity were successfully applied in the technology process of Dutch-type low-scalded cheese. The microbial status of experimental cheeses, physicochemical parameters and late blowing defects were evaluated on batches inoculated with Clostridium tyrobutyricum in comparison with non-inoculated controls and the application of nisin. Two strains (CCDM 731 and 71) belonging to Lactococcus lactis ssp. lactis had a significant anticlostridial effect comparable with nisin. In spite of the non-effective enterococci adjunct, both lactococcal strains effectively supported the fermentation and ripening process in combination with the commercial starter itself or in combination with nisin.
Czech name
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Czech description
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Project
<a href="/en/project/QJ1310256" target="_blank" >QJ1310256: New products based on milk and cereals for human nutrition by using biotechnological processes and selected microorganisms by genomic methods</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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