Original paper
Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese
Abstract
This study investigated the differential effect of salt concentration in the outside and inside layers of brine salted cheeses on viability, culturability and enzyme activity of starter bacteria. The high-salt environment of the outside layer caused a sharp decrease in L. helveticus viability as measured by traditional plate counts. Remarkably, this was associated with lower release of intracellular enzymes (LDH), reduced levels of proteolysis...
Paper Details
Title
Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese
Published Date
Feb 1, 2018
Journal
Volume
69
Pages
219 - 231
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Notes
History