Investigation on ropiness development by isolates of the genera Lactobacillus, Alcaligenes and Feta cheese starter cultures

dc.contributor.author	Σαμαράς, Φ. Ι.	el
dc.contributor.author	Κεχαγιάς, Χρήστος	el
dc.contributor.author	Αρκουδέλος, Ι. Σ.	el
dc.contributor.author	Μπόκαρης, Μ. Ι.	el
dc.date.accessioned	2015-06-07T21:58:12Z
dc.date.available	2015-06-07T21:58:12Z
dc.date.issued	2015-06-08
dc.identifier.uri	http://hdl.handle.net/11400/15571
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0740002002001752#	en
dc.subject	Cheese
dc.subject	Cultures
dc.subject	Τυρί
dc.subject	Πολιτισμοί
dc.title	Investigation on ropiness development by isolates of the genera Lactobacillus, Alcaligenes and Feta cheese starter cultures	en
heal.type	journalArticle
heal.classification	Food technology
heal.classification	Technology
heal.classification	Τεχνολογία τροφίμων
heal.classification	Τεχνολογία
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	http://zbw.eu/stw/descriptor/10470-6
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Τεχνολογία
heal.identifier.secondary	doi:10.1016/S0740-0020(02)00175-2
heal.language	en
heal.access	campus
heal.publicationDate	2003-10
heal.bibliographicCitation	Samaras, F., Kehagias, C., Arkoudelos, J. and Bocaris, M. (October 2003). Investigation on ropiness development by isolates of the genera Lactobacillus, Alcaligenes and Feta cheese starter cultures. Food Microbiology. 20(5). pp. 503-509. Elsevier Science Ltd: 2003. Available from: http://www.sciencedirect.com/science/article/pii/S0740002002001752# [Accessed 14/08/2003]	el
heal.abstract	Lactobacillus pseudoplantarum and Alcaligenes spp. were isolated from ropy brine and milk, respectively, and their ability to develop ropiness was investigated. Vigorous ropiness was developed by L. pseudoplantarum in whey with 7% NaCl, after 21 days of incubation at 15°C. Alcaligenes spp. developed ropy colonies on PCA, containing up to 2% NaCl at incubation temperature of 4°C and 15°C. Also reconstituted skim milk inoculated with Alcaligenes spp. became ropy after 5–13 days of incubation only at 4°C. Ropiness was not noticed when NaCl was added to the skim milk. In order to investigate the ropiness development in Feta cheese brine, a commercial yoghurt culture was used to make Feta cheese in combination with the two bacteria isolates and a ropy yoghurt culture. The results revealed that only the ropy yoghurt culture and not the normal one, developed very high ropiness in brine during ripening at 15°C. The results also showed that Alcaligenes spp. and L. pseudoplantarum intensified ropiness of brine. To avoid ropiness, it is recommended that yoghurt starter cultures used for Feta should be selected and bacterial contaminants that could cause ropiness in brine should be eliminated.	en
heal.publisher	Elsevier Science Ltd	en
heal.journalName	Food Microbiology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true