Diversity and metabolic activity of Lactobacillus casei in ripening cheddar cheese

Document Type

Article

Journal/Book Title/Conference

Austrailian Journal of Dairy Technology

Volume

61

Issue

2

Publisher

Dairy Industry Association of Australia

Publication Date

2006

First Page

53

Last Page

60

Abstract

Non-starter lactic acid bacteria enter cheese as contaminants and influence cheese flavor development in a positive, neutral or negative manner. However, the diversity of these microbial contaminants, the substrates from which they derived energy, and the metabolic pathways they use to grow and influence cheese flavor development remain poorly characterised. This manuscript describes research that examines the genetic diversity of Lactobacillus casei isolates from different ecological niches, as well as the substrates and metabolic pathways that support the growth of non-starter lactic acid bacteria in ripening cheddar cheese.

This document is currently not available here.

Share

COinS