Biodiversity of Lactococci in Flavour Formation for Dairy Products Innovation

10.21608/ajfs.2008.19644

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

Alexandria Journal of Food Science and Technology

Volume 5, Issue 2
March 2008
Pages 31-43

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