Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

• Published in: Foods Vol. 12; no. 4; p. 701
• Main Authors: Araújo-Rodrigues, Helena, Martins, António P. L., Tavaria, Freni K., Dias, João, Santos, Maria Teresa, Alvarenga, Nuno, Pintado, Manuela E.
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 06.02.2023; MDPI
• Subjects: Acidification; Amino acids; autochthonous starter culture; Bacteria; Cheese; cheese models; cheeses; Cultural heritage; Culture; Cynara cardunculus; Dairy products; Enzymes; Esters; Fatty acids; Food research; Food science; Heterogeneity; Inoculation; inoculum; Lactic acid; Lactic acid bacteria; Lactic acidosis; Legislation; lipolysis; Microbiota; Microbiota (Symbiotic organisms); Microorganisms; Milk; nitrogen; Pasteurization; Peptides; Production processes; Properties; protected designation of origin; Proteolysis; Safety; Serpa PDO cheese; Starter cultures; Statistical analysis; Volatile fatty acids; Volatiles; Portugal; United States > US; Germany; cheese models; Lactic acid bacteria; autochthonous starter culture; lipolysis; Serpa PDO cheese; proteolysis

Serpa is a protected designation of origin (PDO) cheese produced with raw ewes’ milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa’s rich microbiota allows for the development of a unique organolepti...