The Application of Protective Cultures in Cheese: A Review-Reference-Cited by-同舟云学术

The Application of Protective Cultures in Cheese: A Review

Published:2024-02-20 Issue:3 Volume:10 Page:117
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Bintsis Thomas¹^ORCID,Papademas Photis²^ORCID

Affiliation:

1. Laboratory of Safety and Quality of Milk and Dairy Products, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

2. Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 50329, Cyprus

Abstract

A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-preservation. However, the application of purified bacteriocins as a bio-protective agent is limited in cheese. The application of protective cultures is another strategy, and the aim of the current review is to provide an overview of the application of commercial and autochthonous adjunct cultures on the bio-protection of cheese; both public health and spoilage aspects are considered.

Publisher

MDPI AG

Link

https://www.mdpi.com/2311-5637/10/3/117/pdf

Reference116 articles.

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