Garde, S; Gaya, P; Medina, M; Nunez, M

Biotechnology Letters [BIOTECHNOL. LETT.], vol. 19, no. 10, pp. 1011-1014, Oct 1997

Bacteriocin-producing Enterococcus faecalis INIA 4 was used as adjunct lactic culture at inoculum levels ranging from 0.003% to 0.10% in the manufacture of semi-hard cheese. Cheese made from milk with 0.003% adjunct culture had the most pronounced proteolysis and developed a characteristic cheese flavour faster than the rest, reaching in 30.4 days the flavour intensity score of a 45-day control cheese made without adjunct culture.