New Sources of Starter Strains

The microbiota of raw milk and artisanal cheeses made with raw milk from ewes or goats involves mainly L. lactis (Hatzikamari et al. 1999 Durlu-Oskaya et al. 2001 Bonetta et al. 2008 Casalta et al. 2009), lactobacilli (principally Lact. casei and Lact. plantarum) (Macedo et al. 1995 Durlu-Oskaya et al. 2001 Psoni et al. 2003 Ortigosa et al. 2006 Casalta et al. 2009, Li et al. 2013), Strep. 

Studies on the use of natural milk culture (developed following a standardized manufacture protocol) from ewe s milk to make semi-hard cheeses are in hand in Argentina. Preliminary results demonstrate that natural milk cultures would be a source of interesting Strep, thermophilus strains. Cheeses from diverse manufactures made with these natural milk cultures showed adequate microbiological quality and sensorial properties (Meinardi, Personal Communication). 

and Kirmaci, Z. (2007) Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem 104, 93-99. 

Alamprese, C., Foschino, R., Rossi, M., et al. (2002) Survival of Lactobacillus johnsonii La 1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. Int Dairy J 12, 201-208. 

and Aslim, B. (2010) Relationship between the resistance to bile salts and low pH with exopolysaccharide (EPS) production of Bifidobacterium spp. isolated from infants feces and breast milk. Anaerobe 16, 101-105. 

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