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Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods

Carlo Zambonelli ; Dipartimento di Protezione e Valorizzazione Agroalimentare (DIPROVAL), Università di Bologna, Villa Levi, Via F.lli Rosselli 107, I-42100 Reggio Emilia, Italy
Cristiana Chiavari ; Dipartimento di Protezione e Valorizzazione Agroalimentare (DIPROVAL), Università di Bologna, Villa Levi, Via F.lli Rosselli 107, I-42100 Reggio Emilia, Italy
Marzia Benevelli ; Dipartimento di Protezione e Valorizzazione Agroalimentare (DIPROVAL), Università di Bologna, Villa Levi, Via F.lli Rosselli 107, I-42100 Reggio Emilia, Italy
Fabio Coloretti ; Dipartimento di Protezione e Valorizzazione Agroalimentare (DIPROVAL), Università di Bologna, Villa Levi, Via F.lli Rosselli 107, I-42100 Reggio Emilia, Italy


Puni tekst: engleski pdf 828 Kb

str. 347-351

preuzimanja: 590

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Sažetak

Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to the medium. Consequently, the role of lactic acid bacteria in the transformation of foodstuffs does not involve merely the fermentation stage but also the later maturation and aging stage thanks to the compounds released to the medium that combine in order to change the sensorial profile of the product. This phenomenon is particularly important for cheese types subjected to very long aging, for salami ripening and for red aged wines.

Ključne riječi

lactic acid bacteria autolysis; sensorial characteristics; cheese; salami; wine

Hrčak ID:

178576

URI

https://hrcak.srce.hr/178576

Datum izdavanja:

12.12.2002.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.475 *