Importance of halophilic and halotolerant lactic acid bacteria in Cheeses

G. Melgar-Lalanne; F. Morales-Trejo; Y. Rivera-Espinoza; H. Hernández-Sánchez

doi:10.1007/978-1-4939-2578-0_20

Importance of halophilic and halotolerant lactic acid bacteria in Cheeses

G. Melgar-Lalanne, F. Morales-Trejo, Y. Rivera-Espinoza, H. Hernández-Sánchez

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Water plays a significant role in cheese texture and in bacterial metabolism and consequently is very important for the events that occur during cheese ripening. The influence of water content and water activity (a_w) on cheese quality is very complex, due to changes in chemical composition during the continuous ripening of the product. Salt, along with pH, water activity, and redox potential, helps to minimize spoilage and prevents the growth of pathogens and spoilage organisms in cheese. This dairy product contains different low molecular weight compounds which are partly produced during ripening or, as in the case of salt, are added during manufacturing. These low molecular soluble compounds are mainly responsible for the water activity in cheeses.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	279-287
Number of pages	9
DOIs	https://doi.org/10.1007/978-1-4939-2578-0_20
State	Published - 2015

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Cheese
Chemical composition of cheeses
Halophilic and halotolerant acid bacteria
Water activity

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10.1007/978-1-4939-2578-0_20

Cite this

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abstract = "Water plays a significant role in cheese texture and in bacterial metabolism and consequently is very important for the events that occur during cheese ripening. The influence of water content and water activity (aw) on cheese quality is very complex, due to changes in chemical composition during the continuous ripening of the product. Salt, along with pH, water activity, and redox potential, helps to minimize spoilage and prevents the growth of pathogens and spoilage organisms in cheese. This dairy product contains different low molecular weight compounds which are partly produced during ripening or, as in the case of salt, are added during manufacturing. These low molecular soluble compounds are mainly responsible for the water activity in cheeses.",

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AU - Melgar-Lalanne, G.

AU - Morales-Trejo, F.

AU - Rivera-Espinoza, Y.

AU - Hernández-Sánchez, H.

PY - 2015

Y1 - 2015

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AB - Water plays a significant role in cheese texture and in bacterial metabolism and consequently is very important for the events that occur during cheese ripening. The influence of water content and water activity (aw) on cheese quality is very complex, due to changes in chemical composition during the continuous ripening of the product. Salt, along with pH, water activity, and redox potential, helps to minimize spoilage and prevents the growth of pathogens and spoilage organisms in cheese. This dairy product contains different low molecular weight compounds which are partly produced during ripening or, as in the case of salt, are added during manufacturing. These low molecular soluble compounds are mainly responsible for the water activity in cheeses.

KW - Cheese

KW - Chemical composition of cheeses

KW - Halophilic and halotolerant acid bacteria

KW - Water activity

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T3 - Food Engineering Series

SP - 279

EP - 287

BT - Food Engineering Series

PB - Springer

ER -

Importance of halophilic and halotolerant lactic acid bacteria in Cheeses

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Keywords

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