The aim of this work was to study 35 strains of wild lactic acid bacteria, isolated from Toma Piemontese cheeses, for their volatile compound production capability related to their use as starters. The data obtained from this research together with other biochemical and technological analysis, such as biogenic amines production and acidification kinetic, should be considered in the development of a new autochthonous starter that could be used for the production of Toma Piemontese cheese.
Studio dei composti volatili prodotti da batteri lattici autoctoni in lattoinnesti
GIORDANO, Manuela;BERTOLINO, Marta;DOLCI, Paola;ZEPPA, Giuseppe
2008-01-01
Abstract
The aim of this work was to study 35 strains of wild lactic acid bacteria, isolated from Toma Piemontese cheeses, for their volatile compound production capability related to their use as starters. The data obtained from this research together with other biochemical and technological analysis, such as biogenic amines production and acidification kinetic, should be considered in the development of a new autochthonous starter that could be used for the production of Toma Piemontese cheese.
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