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dc.contributor.authorRea, Mary*
dc.contributor.authorFranz, C.M.A.P.*
dc.contributor.authorHolzapfel, W.H.*
dc.contributor.authorCogan, Tim*
dc.date.accessioned2014-03-11T16:22:27Z
dc.date.available2014-03-11T16:22:27Z
dc.date.issued2004
dc.identifier.citationM.C. Rea, C.M.A.P. Franz, W.H. Holzapfel, T.M. Cogan. Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese. Irish Journal of Agricultural and Food Research 43: 247–258, 2004.en_GB
dc.identifier.issn0791-6833
dc.identifier.urihttp://hdl.handle.net/11019/558
dc.descriptionpeer-revieweden_GB
dc.description.abstractThe effect of six strains of enterococci (three strains of Enterococcus faecalis, and one strain each of Ec. faecium, Ec. durans and Ec. casseliflavus) on flavour development and tyramine production in Cheddar cheese during manufacture and ripening was studied in two trials. No strain produced gelatinase or haemolysin and all of them grew well during manufacture reaching 107 colony forming units (cfu)/g in 6 h, after which they remained more or less constant during at least 48 weeks of ripening. There was no relationship between tyramine production in a broth containing tyrosine and tyramine production in the cheese. All strains, except Ec. casseliflavus, produced tyramine in the cheese, with the greatest concentration (162 mg/kg) being produced by Ec. durans after 9 months ripening at 8 ºC. There was no statistically significant difference (P > 0.05) between the flavour of the control cheese and any cheese containing an enterococcus. Nevertheless, cheese made with Ec. faecium E-24 received the best score in each trial at both time points. No off-flavours were found. Regarding proteolysis, only Ec. faecalis E-140 showed significant (P < 0.05) increases in both phosphotungstic acid and pH 4.6 soluble N. It is concluded that enterococci have little effect on the flavour of Cheddar cheese.en_GB
dc.description.sponsorshipThis project was partly financed under FAIR Contract CT97-3078 from the EUen_GB
dc.language.isoenen_GB
dc.publisherTeagasc (Agriculture and Food Development Authority), Irelanden_GB
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 43
dc.subjectCheese manufactureen_GB
dc.subjectCheese ripeningen_GB
dc.subjectEnterococcien_GB
dc.subjectTyramine productionen_GB
dc.titleDevelopment of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheeseen_GB
dc.typeArticleen_GB
dc.identifier.rmisMDXX-0322-4547
dc.contributor.sponsorEuropean Union
dc.contributor.sponsorGrantNumberCT97-3078
refterms.dateFOA2018-01-12T07:53:32Z


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