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Taxonomical and biochemical study of lactic acid bacteria from Quartirolo di Monte cheese

, : Taxonomical and biochemical study of lactic acid bacteria from Quartirolo di Monte cheese. Microbiologie, Aliments, Nutrition 13(2): 171-175

The autochthonous bacterial flora of both raw whole milk and 60-day matured Quartirolo di Monte cheese was identified and several of the metabolic characteristics such as acidifying, proteolytic and lipolytic activities were studied. The results will be used to prepare mixtures of autochthonous starter cultures for the curdling of raw milk for Quartirolo di Monte cheesemaking.


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