Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods

Carlo Zambonelli*, Cristiana Chiavari, Marzia Benevelli and Fabio Coloretti

Dipartimento di Protezione e Valorizzazione Agroalimentare (DIPROVAL), Università di Bologna, Villa Levi, Via F.lli Rosselli 107, I-42100 Reggio Emilia, Italy

Article history:

Received April 16, 2002
Accepted November 7, 2002

Key words:

lactic acid bacteria autolysis, sensorial characteristics, cheese, salami, wine


Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to the medium. Consequently, the role of lactic acid bacteria in the transformation of foodstuffs does not involve merely the fermentation stage but also the later maturation and aging stage thanks to the compounds released to the medium that combine in order to change the sensorial profile of the product. This phenomenon is particularly important for cheese types subjected to very long aging, for salami ripening and for red aged wines.

*Corresponding author: 
                                               ++39 0522 290 611
                                               ++39 0522 290 610

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information