Cheese: Chemistry, Physics and Microbiology 1999
DOI: 10.1007/978-1-4615-2800-5_5
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Bacterial Surface-Ripened Cheeses

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Cited by 17 publications
(19 citation statements)
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“…Tilsit and Limburger) are characterized by the development of a viscous, red\orange smear, comprising yeasts, bacteria The GenBank accession numbers for the 16S rRNA gene sequences of strains LMG S-19264 T and LMG S-19265 T are AF267148 and AF267152, respectively. and moulds, on the surface of the cheese during ripening, which makes a major contribution to the flavour of the cheese (Reps, 1993). Yeasts, which dominate at the beginning of the ripening, metabolize the lactic acid produced by the lactic starters to CO # and H # O, increase the pH from 5n0 to 6n0 and produce growth factors (e.g.…”
Section: Introductionmentioning
confidence: 99%
“…Tilsit and Limburger) are characterized by the development of a viscous, red\orange smear, comprising yeasts, bacteria The GenBank accession numbers for the 16S rRNA gene sequences of strains LMG S-19264 T and LMG S-19265 T are AF267148 and AF267152, respectively. and moulds, on the surface of the cheese during ripening, which makes a major contribution to the flavour of the cheese (Reps, 1993). Yeasts, which dominate at the beginning of the ripening, metabolize the lactic acid produced by the lactic starters to CO # and H # O, increase the pH from 5n0 to 6n0 and produce growth factors (e.g.…”
Section: Introductionmentioning
confidence: 99%
“…In the case of red-smear cheeses, the microbial succession during surface ripening starts with the growth of yeasts, which metabolize the lactic acid present and raise the pH on the cheese surface from about 5.0 to about 6.0. When the pH is about 6.0, a salt-tolerant, usually very complex and undefined bacterial consortium begins to develop (8,13,29) and eventually covers the entire surface of the cheese. Despite their complex and undefined composition, analysis of bacterial surface-ripening floras of 19 different smeared cheeses yielded no indication that nonculturable bacteria contribute significantly to these floras (11).…”
mentioning
confidence: 99%
“…In contrast, other authors who searched into the effects of yeast adjunct cultures on the lactic acid bacteria reported a higher growth of the latter group of the microorganisms in cheeses produced with the yeasts added. The authors explained this fact by the deacidifaction effect of the cheese microenvironment caused by the yeasts and their ability to produce growth factors such as vitamins and amino acids, which stimulate the growth of lactic acid bacteria populations [4,38]. …”
Section: Discussionmentioning
confidence: 99%
“…In addition, the growth factors produced by yeast, including pantothenic acid, riboflavin and niacin, favour the development of cheese starter microflora [4,38]. Additionally, the proteolytic and lipolytic enzymes synthesized by the yeast may directly affect the degradation of key cheese compounds during the ripening process [19].…”
Section: Introductionmentioning
confidence: 99%