title: Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening.
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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: School of Dairy Industry and Higher Vocational School of Food Technology in Kroměříž, Štěchovice 1358, 767 54, Kroměříž, Czech Republic.|Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic.
authors.forename: Josef
authors.initials: J
authors.lastname: Mrázek
authors.affiliation: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic.
authors.forename: Vendula
authors.initials: V
authors.lastname: Pachlová
authors.affiliation: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic.
authors.forename: František
authors.initials: F
authors.lastname: Buňka
authors.affiliation: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic.
authors.forename: Michaela
authors.initials: M
authors.lastname: Černíková
authors.affiliation: Laktoflora, Dairy Research Institute, Ke Dvoru 12a, Prague, Czech Republic.
authors.forename: Vladimír
authors.initials: V
authors.lastname: Dráb
authors.affiliation: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic.
authors.forename: Martina
authors.initials: M
authors.lastname: Bejblová
authors.affiliation: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic.
authors.forename: Karel
authors.initials: K
authors.lastname: Staněk
authors.affiliation: Department of Environment Protect Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, Czech Republic.
authors.forename: Leona
authors.initials: L
authors.lastname: Buňková
mesh_terms: D002611:Cheese / Q000382:microbiology*; D005516:Food Microbiology; D010407:Penicillium / Q000145:classification* / Q000502:physiology*
keywords: Penicillium nalgiovense; free amino acid; proteolytic activity; soft mould cheese