Now showing items 1-4 of 4

    • Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption 

      Peralta, Guillermo H.; Bergamini, Carina Viviana; Costabel, Luciana Maria; Audero, Gabriela Maria; Ale, E.C.; Binetti, Ana; Wolf, I. Verónica; Cuatrin, Alejandra; Nieto, I.; Perotti, María Cristina; Hynes, Erica Rut (Elsevier, 2020-06)
      In this work, we simulated cold chain interruptions in soft cheeses of high-moisture to assess their impact on ripening, putting attention on the behaviour of an adjunct culture of Lactobacillus paracasei 90 (L90) when it ...
    • Preventing undesired eye formation in soft cheese 

      Gimenez, Paula; Peralta, Guillermo H.; Guglielmotti, Daniela Marta; Audero, Gabriela Maria; Paez, Roxana Beatriz; Hynes, Erica Rut; Bergamini, Carina Viviana (Elsevier, 2021-05)
      The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions ...
    • Quantification of aflatoxin M1 carry-over rate from feed to soft cheese 

      Costamagna, Dianela Anahi; Gaggiotti, Monica Del Carmen; Chiericatti, Carolina; Costabel, Luciana Maria; Audero, Gabriela Maria; Taverna, Miguel Angel; Signorini, Marcelo (Elsevier, 2019)
      From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average ...
    • Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria 

      Peralta, Guillermo H.; Bergamini, Carina Viviana; Audero, Gabriela Maria; Paez, Roxana Beatriz; Wolf, I. Verónica; Perotti, María Cristina; Hynes, Erica Rut (2017-08-16)
      Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, ...