Publications by authors named "Sophie Overbeck"
Article Synopsis
- The study compares the growth and survival of four strains of bacteria (two L. lactis and two L. cremoris) used as starter cultures in Cheddar cheese production, focusing on how they perform during cheesemaking and post-salting.
- A standardized cheesemaking procedure was followed, and various salt levels were tested, revealing that bacterial growth was much higher in L. lactis strains compared to L. cremoris strains.
- Flow cytometry showed about 5% of starter cells were dead after 6 days of storage, while some cells were alive but semipermeable, with L. cremoris strains having a higher proportion of these semipermeable cells.
