title: Chemical and microbiological characterization of artisan inoculants used for the fermentation of traditional dairy products in Epirus area (Greece).
abstract: The artisan production of a variety of dairy products is a historical tradition since antiquity, which is still practiced nowadays, in the area of Epirus, (northwestern Greece). The common denominator of these products, regardless of the final form of the end product, is the fermentation of raw milk by the use of dried artisan inoculants made of the dehydrated rumen of small ruminants, mainly lambs. The aim of this research project is to study the microbiological parameters as well as certain technological parameters (chymosin activity and lipolytic activity) of these inoculants. The results revealed a wide biodiversity of microorganisms such as Lactobacilli, Lactococci, Leuconostoc, Pediococci, Streptococci, Bifidobacteria, Enterococci, Clostridia and coliforms. Chymosin activity and lipolytic activity were found to be higher in artisan inoculants than in the commercial ones.
authors.affiliation: Technological Institute of Epirus, Laboratory of Animal Health and Infectious Diseases, Department of Animal Production, Arta, Greece. voidarou@yahoo.gr
authors.forename: C
authors.initials: C
authors.lastname: Voidarou
authors.forename: A
authors.initials: A
authors.lastname: Tzora
authors.forename: O
authors.initials: O
authors.lastname: Malamou
authors.forename: K
authors.initials: K
authors.lastname: Akrida-Demertzi
authors.forename: P G
authors.initials: PG
authors.lastname: Demertzis
authors.forename: D
authors.initials: D
authors.lastname: Vassos
authors.forename: G
authors.initials: G
authors.lastname: Rozos
authors.forename: A
authors.initials: A
authors.lastname: Alexopoulos
authors.forename: S
authors.initials: S
authors.lastname: Plessas
authors.forename: E
authors.initials: E
authors.lastname: Stavropoulou
authors.forename: M
authors.initials: M
authors.lastname: Skoufou
authors.forename: E
authors.initials: E
authors.lastname: Bezirtzoglou
authors.forename: G
authors.initials: G
authors.lastname: Riganakos
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification* / Q000302:isolation & purification; D044822:Biodiversity; D003611:Dairy Products / Q000382:microbiology*; D005285:Fermentation; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006115:Greece; D012417:Rumen / Q000201:enzymology* / Q000382:microbiology*; D012756:Sheep