BB-rel+ner@ldeleger:BB-rel+ner-F-24010601-011 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/BB-rel+ner@ldeleger/sourceid/BB-rel+ner-F-24010601-011","sourcedb":"BB-rel+ner@ldeleger","sourceid":"BB-rel+ner-F-24010601-011","text":"The use of the strain C. maltaromaticum\n LMA28 in cheese technology and its impact on the microflora of this \nsoft cheese has been demonstrated in this study. It presence caused a \ndecrease in the concentration of Psychrobacter sp., which might\n be responsible for accelerating the aging phenomena of soft cheese. \nMoreover, the cellular concentration of C. maltaromaticum LMA 28 was the main factor involved in the inhibition of Psychrobacter sp. and L. monocytogenes\n CIP 82110 in our experimental conditions. However, the exact mechanism \nof inhibition is still unknown and deserves further investigations. In \naddition, C. maltaromaticum LMA 28 produced malty/chocolate-like aroma due to 3-methylbutanal from the catabolism of leucine ( Afzal et al., 2012).\n However, it is essential to study its impact on proteolysis and \nlipolysis during cheese ripening. Being psychrotrophic and \nalkalinophilic, having antibacterial activity and an ability to increase\n flavor, this species could play a major role as cheese ripening flora \nwith no negative interference on the starters currently used (for \ninstance S. thermophilus and L. lactis).\n","tracks":[]}