Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

摘要

This study investigates the potential of a nisin producer, i.e., strain, in the making of Squacquerone cheese. The finding of this research indicates that the tested strain represents a suitable candidate to be used as adjunct culture in Squacquerone cheesemaking since it improved the safety and sensory quality of the product without negatively affecting rheological characteristics and proteolysis.