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Dynamik der Milchsäurebakterien während der Reifung von lokalem Käse
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ISBN10: 6202335769
ISBN13: 9786202335768
Publisher: Verlag Unser Wissen
Published: Jul 31 2025
Pages: 164
Weight: 0.50
Height: 0.38 Width: 6.00 Depth: 9.00
Language: German
ISBN13: 9786202335768
Publisher: Verlag Unser Wissen
Published: Jul 31 2025
Pages: 164
Weight: 0.50
Height: 0.38 Width: 6.00 Depth: 9.00
Language: German
Diese Studie untersucht die Vielfalt und Dynamik autochthoner Bakteriengemeinschaften während der Herstellung und Reifung von J'ben Elgafs, einem traditionellen algerischen Käse, der aus Rohmilch von einheimischen Kühen hergestellt wird. Proben wurden während drei Milchsaisons (2019/2020) in verschiedenen Produktionsstadien (Milch, Quark, gereifter Käse) analysiert. Die physikalisch-chemischen Analysen stuften den J'ben Elgafs als weichen, halbfetten Käse mit guter hygienischer Qualität ein. Die Milchsäureflora entwickelte sich zu Beginn der Reifung stark, bevor sie sich stabilisierte, während pathogene Keime nicht vorhanden waren. Insgesamt wurden 194 Stämme identifiziert, überwiegend aus der Gattung Enterococcus, gefolgt von Lactobacillus, Leuconostoc und Lactococcus. Die REP-PCR-Analyse ergab eine hohe innerartliche Biodiversität. Die isolierten Stämme zeigten ein gutes technologisches und sensorisches Potenzial und bestärkten die Idee, dass dieser Käse im industriellen Ma stab verwertet werden kann, während er seine lokale Identität bewahrt.
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