Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making
Open accessAbstract
We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that used in the first 24 h of cheese making.Results showed that strains can be classified according to their ability to adapt to cheese-making conditions.Some strains that had good acidification activity at optimal temperature were not able to decrease pH under technological conditions of cheese manufacture.
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As a result, large cheeses may exhibit varying rates of ripening in different zones.
“As a result, large cheeses may exhibit varying rates of ripening in different zones [81,85,86].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [81]
The Discussion (page unavailable) says temperature varies considerably between the core and surface of large Grana cheeses and that the simulated temperature gradient affects bacterial acidification. The Introduction links those bacteria to ripening, but the paper does not establish that ripening rates differ between cheese zones; its experiments concern acidification during the first 24 hours of cheese making. (LLM, conf=0.84)
Experimental — accuracy not yet measuredThese free amino acids or small peptides are crucial for facilitating the rapid growth of SLAB and accelerating the kinetics of acidification.
“These free amino acids or small peptides are crucial for facilitating the rapid growth of SLAB and accelerating the kinetics of acidification [81,82].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [81]
The Microbial Counts section reports that strains with higher growth rates were generally the most acidifying, and that their growth and acidification curves were similar. But the paper does not attribute faster growth or acidification to free amino acids or small peptides; that central part of the claim is unsupported. (LLM, conf=0.77)
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Cites
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Research works printed but not linked: 1
- Bosi, F., V. Bottazzi, M. Vescovo, G. L. Scolari, B. Battistoni, and F. Dellaglio. 1990. Batteri lattici per la produzione di fonnaggio Grana. I. parte: caratleriz- Journal of Dairy Science Vol. 78. No.6. 1995 zazione teenologica di ceppi di lattobacilli tennofili. Sci. Teen. Lan. Cas. 41:105.
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“As a result, large cheeses may exhibit varying rates of ripening in different zones [81,85,86].”
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Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus
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- Authors
- Neviani, E., Divizia, R., Abbiati, E., & Gatti, M.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1995-06
- Volume
- 78
- Issue
- 6
- Pages
- 1248-1252
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2103679952
- Cited by
- 19
- References
- 7
- Citations by year
- 2025: 2 · 2020: 2 · 2019: 1 · 2018: 1 · 2015: 1 · 2014: 1
- FWCI
- 0.83
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Keywords
- acidification activity, whey starter cultures, temperature gradient, cheese production, lactic acid bacteria growth, pH reduction, strain adaptation
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