Biodiversity of Lactococci in Flavour Formation for Dairy Products Innovation | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 4, Volume 5, Issue 2, March 2008, Page 31-43 | ||||
| DOI: 10.21608/ajfs.2008.19644 | ||||
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| Keywords | ||||
| Biodiversity of 37 Lactococcus lactis strains; included 31 strains isolated from various environment (dairy and non dairy ecosystems) so-called “wild” strains and 6 industrial strains; in flavourproductioncapacitieswasinvestigated in milk cultures. Organoleplic evaluation revealed that many strains produced different flavoursdistinctfromthose produced by industrial strains. Most dairy wild strains showed proteolytic activity and we; the amino acids-forming capacities of strains were determined. The results showed that the wild strains had much larger potential to synthesize amino acids as compared to industrial strains. Some strains were selected and applied in Domiati cheese. A | ||||
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