Inhibition of Brevibacterium linens by Probiotics from Dairy Products
Brevibacterium linens is an important species in dairy products rendering a specific taste and aroma to numerous smear ripened and blue veined cheeses due to proteolysis. However, the presence of the species in South African blue veined cheeses is undesirable and consumers demand the product void of...
| Published in: | Food Technology and Biotechnology |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162987 |
| Summary: | Brevibacterium linens is an important species in dairy products rendering a specific taste and aroma to numerous smear ripened and blue veined cheeses due to proteolysis. However, the presence of the species in South African blue veined cheeses is undesirable and consumers demand the product void of the species. Accordingly, numerous methods including microbial inhibition using fungi and bacterial probiotic cultures with possible inhibitory effects were applied in an attempt to inhibit the species. None of the fungi, however, proved to be successful, whereas Lactobacillus rhamnosus and Bifidobacterium lactis, two typical probiotic species applied in dairy products, showed inhibitory effects against B. linens when tested using the spot-on-lawn assay. |
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| ISSN: | 1330-9862 1334-2606 |