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Biochemical and technological properties of Penicillium roqueforti and Geotrichum candidum strains isolated from cabrales, a Spanish traditional, blue-veined, starterfree cheese

AuthorsFerreira, C. O.; Álvarez Martín, Pablo ; Flórez García, Ana Belén ; Díaz Fernández, José Mario; Mayo Pérez, Baltasar
Issue Date2012
PublisherChiriotti Editori
CitationItalian Journal of Food Science 24(2): 115-124 (2012)
AbstractAutochthonous starters are thought to increase the quality and safety of traditional cheeses while preserving their typicity. In order to select appropriate ripening cultures, 12 Penicillium roqueforti and 10 Geotrichum candidum strains isolated from a Spanish, traditional, blue-veined cheese were subjected to different biochemical and technological assays. All strains were weakly proteolytic, whereas all P. roqueforti and four G. candidum strains proved to be lipolytic. None of the strains produced biogenic amines in broth media containing the required amino acid precursors. Under simulated cheese conditions (10°C, pH=4.5, 5% NaCl), test strains showing technological performances superior to those of commercial strains currently in use were readily identified.
Identifiersissn: 1120-1770
Appears in Collections:(IPLA) Artículos
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