Non starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They well tolerate the hostile environment and strongly influence the biochemistry of curd maturation, contributing to the development of the final characteristics of cheese. Several NSLAB are selected on the basis of their health benefits (enhancement of intestinal probiosis, production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of antigenotoxins) and employed in cheese-making. This review describes the ecology of NSLAB, and focuses on their application as adjunct cultures, in order to drive the ripening process and promote health advantages. The scopes of future directions of research are summarised.
|Numero di pagine||7|
|Stato di pubblicazione||Published - 2010|
All Science Journal Classification (ASJC) codes
- Food Science