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Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening

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dc.title Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening en
dc.contributor.author Mrázek, Josef
dc.contributor.author Pachlová, Vendula
dc.contributor.author Buňka, František
dc.contributor.author Černíková, Michaela
dc.contributor.author Dráb, Vladimír
dc.contributor.author Bejblová, Martina
dc.contributor.author Staněk, Karel
dc.contributor.author Buňková, Leona
dc.relation.ispartof Journal of the Science of Food and Agriculture
dc.identifier.issn 0022-5142 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 96
utb.relation.issue 7
dc.citation.spage 2547
dc.citation.epage 2554
dc.type article
dc.language.iso en
dc.publisher John Wiley and Sons Ltd.
dc.identifier.doi 10.1002/jsfa.7375
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7375/full
dc.subject Free amino acid en
dc.subject Penicillium nalgiovense en
dc.subject Proteolytic activity en
dc.subject Soft mould cheese en
dc.description.abstract BACKGROUND: The present study examined the influence of eight selected strains of Penicillium nalgiovense as secondary culture on the ripening of soft mould cheese. Ion-exchange chromatography, SDS-PAGE and sensory analysis were used for comparison of P. nalgiovense with common secondary mould culture (Penicillium camemberti). RESULTS: Proteolytic activity was more intensive in the case of the strains of P. nalgiovense in comparison with the control strains of P. camemberti. Some differences in the proportion and amount of free amino acids were observed between the strains of P. nalgiovense during ripening. Lower proteolytic activity of P. nalgiovense was more desirable for sensory properties of cheese, especially in case sample N2. CONCLUSION: This study provides information on the usability of selected strains of P. nalgiovense that could support the development of sensory properties of mould-ripened soft cheese. The cheese with the culture N2 had the best flavour after 35 days of storage. Moreover, this strain showed the lowest bitterness in comparison with the other used P. nalgiovense cultures. The intensity of bitterness of sample N2 was comparable to that of the control sample with P. camemberti. © 2015 Society of Chemical Industry. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006279
utb.identifier.obdid 43874975
utb.identifier.scopus 2-s2.0-84941578535
utb.identifier.wok 000373931200032
utb.identifier.pubmed 26251231
utb.identifier.coden JSFAA
utb.source j-scopus
dc.date.accessioned 2016-06-22T12:14:39Z
dc.date.available 2016-06-22T12:14:39Z
dc.description.sponsorship National Agency for Agriculture Research [QJ1210300]
utb.contributor.internalauthor Mrázek, Josef
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Bejblová, Martina
utb.contributor.internalauthor Staněk, Karel
utb.contributor.internalauthor Buňková, Leona
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