Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Cheese industry development and research in Argentina.

G Oliver1, G S de Giori, G M de Valdéz

  • 1Department of Microbiology, Universidad Nacional de Tucuman, Argentina.

Critical Reviews in Food Science and Nutrition
|January 1, 1988
PubMed
Summary

This study optimized lactic acid bacteria strains for Argentina's cheese industry, enhancing acid production through ethanol treatment and improving freeze-drying preservation with adonitol cryoprotectant for long-term culture stability.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

How the Global Burden of Animal Diseases links to the Global Burden of Crop Loss: a food systems perspective.

Revue scientifique et technique (International Office of Epizootics)·2024
Same author

Association of multimorbidity and changes in health-related quality of life following myocardial infarction: a UK multicentre longitudinal patient-reported outcomes study.

BMC medicine·2021
Same author

Erratum to 'a cost-effective sterilisable donor tooth analogue for premolar autotransplantation: a technical note'.

The British journal of oral & maxillofacial surgery·2021
Same author

A cost-effective sterilisable donor tooth analogue for premolar autotransplantation: a technical note.

The British journal of oral & maxillofacial surgery·2020
Same author

Acetaldehyde Production by Strains Used as Probiotics in Fermented Milk.

Journal of food protection·2019
Same author

Competitive Inhibition of Propionibacterium acidipropionici by Mixed Culturing with Lactobacillus helveticus.

Journal of food protection·2019

Area of Science:

  • Dairy Microbiology
  • Food Biotechnology
  • Argentina Cheese Industry

Background:

  • Lactic acid bacteria (LAB) are crucial for cheese production.
  • Optimizing LAB strains and preservation is vital for the cheese industry.
  • Regional strain characterization is needed for tailored applications.

Purpose of the Study:

  • To characterize regional lactic acid bacteria strains from Argentina.
  • To evaluate methods for enhancing LAB activity and preservation.
  • To support the development of the Argentine cheese industry.

Main Methods:

  • Isolation and taxonomic profiling of regional LAB strains.
  • Analysis of proteolytic activity, acid production, and diacetyl production.
  • Optimization of cell permeabilization with ethanol for acid production.

Related Experiment Videos

  • Development of freeze-drying preservation techniques using adonitol as a cryoprotectant.

    • Main Results:

    • Strain-dependent variations in LAB activity were observed.
    • Ethanol treatment (20-40%) significantly improved acid production.
    • Optimal freeze-drying conditions involved 0.75 M adonitol as a cryoprotectant.
    • Freeze-dried LAB cultures maintained viability and activity for up to one year at 4°C.

    Conclusions:

    • Regional LAB strains possess diverse characteristics suitable for cheese production.
    • Optimized preservation techniques ensure the long-term viability and functionality of LAB cultures.
    • This research provides a foundation for improving starter culture technology in the Argentine cheese industry.