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Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden
Swedish University of Agricultural Sciences, Department of Microbiology, Uppsala Biocenter, Uppsala, Sweden; The Swedish Institute for Food and Biotechnology, Göteborg, Sweden.
Swedish University of Agricultural Sciences, Department of Microbiology, Uppsala Biocenter, Uppsala, Sweden.
Swedish University of Agricultural Sciences, Department of Microbiology, Uppsala Biocenter, Uppsala, Sweden.
Swedish University of Agricultural Sciences, Department of Microbiology, Uppsala Biocenter, Uppsala, Sweden.ORCID-id: 0000-0003-0866-8710
2012 (engelsk)Inngår i: Agricultural and Food Science, ISSN 1459-6067, E-ISSN 1795-1895, Vol. 21, nr 2, 197-203 s.Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats' milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert - rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4-6 degrees C).

sted, utgiver, år, opplag, sider
Helsinki, Finland: M T T / Agrifood Research Finland , 2012. Vol. 21, nr 2, 197-203 s.
Emneord [en]
Maturation, lactic acid bacteria, yeasts, moulds
HSV kategori
Identifikatorer
URN: urn:nbn:se:oru:diva-52199ISI: 000304917300010Scopus ID: 2-s2.0-84870547227OAI: oai:DiVA.org:oru-52199DiVA: diva2:972567
Tilgjengelig fra: 2016-09-21 Laget: 2016-09-15 Sist oppdatert: 2017-10-17bibliografisk kontrollert

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