Lactobacillus wasatchensis (DSM 29958T) has been identified a potent gas producing species that promotes the “gassy defect“ in Cheddar cheese. The present study shows that gas formation by this species is largely due to the formation of biogenic amines. Due to the limited heat resistance, this new species is not relevant for the production of hard cooked cheeses such as Emmentaler PDO and Gruyère PDO cheese.
Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S., Dreier M., Shani N., Guggisberg D., Portmann R., Badertscher R., Loosli F., Bisig W., Bütikofer U., Häni W., Fröhlich-Wyder M. T.
Formation of biogenic amines by Lactobacillus wasatchensis in experimental Swiss-type cheeses and related opening defects.
In: IDF International Cheese Science and Technology Symposium. 7 June, Hrsg. IDF - International Dairy Federation, Québec, Kanada (online Symposium). 2021, 1.
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