title: Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses.
abstract: BACKGROUND
  Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of these strains on ripening parameters.
  
  
  RESULTS
  Gross composition was similar among cheeses. Microbiological analysis indicated that lactic acid bacteria added to cheeses reached high levels. None of the strains assayed affected the primary proteolysis. Overall, E. faecium had a clearer effect on the peptide and lipolysis profiles of cheeses. Analysis of the volatile fraction of cheeses indicated that the levels of several compounds involved in the overall flavour of goat's cheeses were affected by the presence of E. faecium. This could explain the differences detected in the global perception of cheeses made with this strain compared with control cheeses.
  
  
  CONCLUSIONS
  The present work represents a first contribution to knowledge of the ripening process of Argentinean goat's cheeses made with the addition of autochthonous adjunct cultures. The results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected both in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses.
authors.affiliation: Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, CONICET, Florentino Ameghino s/n, Barrio Mercantil, El Manantial, CP 4105, Tucumán, Argentina.
authors.forename: Rubén
authors.initials: R
authors.lastname: Oliszewski
authors.forename: I Verónica
authors.initials: IV
authors.lastname: Wolf
authors.forename: Carina V
authors.initials: CV
authors.lastname: Bergamini
authors.forename: Mario
authors.initials: M
authors.lastname: Candioti
authors.forename: María C
authors.initials: MC
authors.lastname: Perotti
mesh_terms: D000818:Animals; D001118:Argentina; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D004586:Electrophoresis; D016984:Enterococcus faecium / Q000502:physiology*; D005504:Food Analysis; D006041:Goats; D007778:Lactobacillus / Q000502:physiology*; D008055:Lipids; D008892:Milk; D010455:Peptides / Q000737:chemistry; D013997:Time Factors; D055549:Volatile Organic Compounds
chemical_list: D008055:Lipids; D010455:Peptides; D055549:Volatile Organic Compounds
keywords: autochthonous adjunct cultures; goat's milk cheeses; ripening parameters