Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese

“…danicus. In addition, the aerobic conditions in BioScreen tests might impair the growth at temperatures higher than the optimum (around 22 1C) (Kask et al, 2003).…”

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

“…During ripening, the cheese environment becomes unfavourable for growth of most microorganisms; there is low water activity, high salt content, low pH and low temperature (Kask et al, 2003). Therefore, LAB are generally analysed for their growth properties, acidifying ability, salt resistance and carbohydrate metabolism (Aquilanti et al, 2007;Kask et al, 2003;Turchi et al, 2011).…”

“…Therefore, LAB are generally analysed for their growth properties, acidifying ability, salt resistance and carbohydrate metabolism (Aquilanti et al, 2007;Kask et al, 2003;Turchi et al, 2011). Others bacterial activities are usually investigated such as caseins proteolysis and aminopeptidase (AP) activity, which contribute to liberation of aminoacids during cheese ripening and play a key role in the hydrolysis of bitter peptides and acetoin production that positively contribute to flavour and aroma of dairy products during the cheese ripening (Bartels et al, 1987;McSweeney, 2004).…”

Survival of cheese bacteria in a gastrointestinal tract simulator

“…Non-starter lactic acid bacteria (NSLAB) from species of Lactobacillus (L.) plantarum, Lactobacillus rhamnosus, and Lactobacillus casei isolated from various cheese types have been tested for selection criteria of probiotics (Georgieva et al, 2008;Kask et al, 2003;Succi et al, 2005;Ugarte et al, 2006). Tolerance of these lactobacilli to low pH, bile salts, pepsin and pancreatin at biological concentrations has been shown to be strain-dependent (Georgieva et al, 2008;Haller et al, 2001) but often comparable with that of well-known probiotic strains.…”