AGRE-0064 Isolation of 'New' Starter Cultures from Cheese and Fermented Milk

Contacts
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Biotechnology : ECLAIR Cluster III - Carbohydrates

AGRE-0064 Isolation of 'New' Starter Cultures from Cheese and Fermented Milk 1 May 1992 - 30 April 1993

GENERAL OBJECTIVES OF THE PROJECT

Industrial production of cheese relies exclusively on the use of specially selected cultures which are carefully maintained and subcultured in specialised laboratories. In contrast, many cheeses and fermented milks in Southern Europe are made by natural fermentation in which the lactic acid bacteria adventiously present in the milk grow and produce acid. Each of these probably represents a unique ecological niche with its own microflora, which differs significantly from the microflora used commercially in cheese manufacture. The major objective of this project is to isolate strains of lactic acid bacteria from these natural fermentations for possible use as industrial cultures. A second objective is to isolate strains with unusual flavour profiles which may ultimately result in the development of new fermented dairy products with different flavours. A third objective is to develop suitable probe for distinguishing the different subspecies of lactococci and for use in isolating strains with commercially significant properties e.g. Nisin and ß-galactosidase producers.

Contacts

Coordinator

• Dr TM Cogan / TEAGASC National Diary Product Research Centre / IRELAND

EC Scientific Officer

• Ciarán MANGAN / European Commission - DG Research Quality of Life Programme - Unit B1.2 / BELGIUM