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The effect of three mixed autochthonous starter cultures in ripening profiles of experimental semihard goat cheeses was evaluated under controlled microbiological conditions. Enterococcus faecium ETC3 and ETC6, Lactobacillus plantarum ETC17 and L. rhamnosus ETC14 were used. Combination of all strains showed the highest level of water soluble nitrogen fraction and total free amino acids (TFAA) at ripening day 1, the lowest level of phosphotungstic acid nitrogen soluble fraction and TFAA at ripening day 64 and the highest global impression. Principal component analyses were performed to establish amino acid profiles relations in the samples.
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Oliszewski et al. (2010) studied this question.
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