Microflora of Tafí Cheese: Changes During Manufacture and Maturation-Reference-Cited by-同舟云学术

Microflora of Tafí Cheese: Changes During Manufacture and Maturation

Published:1983-06-01 Issue:6 Volume:46 Page:518-521
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

DE GIORI GRACIELA S.¹,DE VALDÉZ GRACIELA F.¹,DE RUIZ HOLGADO AÍDA P.¹,OLIVER GUILLERMO¹

Affiliation:

1. Centro de Referencia para Lactobacilos (CERELA), Instituto de Microbiología-Facultad de Bioquímica, Quimica y Farmacia-U.N.T., Chacabuco 145 - 4000, San Miguel de Tucumán, Tucumán, Argentina

Abstract

Changes in microbial flora during the manufacture and maturation of Argentine Tafí cheese was examined. The microbial flora was found to be predominantly mesophilic streptococci, leuconostocs and homofermentative lactobacilli. Streptococcus lactis predominated on the surface and in the internal portion of the cheese after pressing. Streptococcus cremoris reached its maximum population after salting. The main microbial types during maturation were Lactobacillus casei and Lactobacillus plantarum. Pathogenic microorganisms were not detected in any of the samples analyzed.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/46/6/518/1655914/0362-028x-46_6_518.pdf

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