Obiettivo
Non starter bacteria will be isolated from an important indigenous variety of cheese in 6 countries of participants. Model system with short ripening times will be used to test bacterial strains with potentially different proteolytic properties for flavour development. Cheese making trials will be carried out by each participant using selected strains in addition to the starter culture. The effect of starter cell lysis, auto-lysis and enzyme release of the NSLAB on growth of NSLAB will be studied and proteoses and peptidases will be isolated. It is expected that a positive relationship between the proteolysis of NSLAB and flavour development in cheese will be found. As a result of this a standardised procedure for selection of good flavour producing non starter bacteria based on proteolysis would be established.
Campo scientifico
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Invito a presentare proposte
Data not availableMeccanismo di finanziamento
CSC - Cost-sharing contractsCoordinatore
FERMOY, CO CORK
Irlanda