Little Impact of NaCl Reduction in Swiss-Type Cheese

Little Impact of NaCl Reduction in Swiss-Type Cheese

Reducing salt intake can mitigate the prevalence of metabolic disorders. In fermented foods such as cheeses, however, salt can impact the activity of desirable and undesirable microorganisms and thus affect their properties. This study aimed to investigate the effect of salt level on Swiss-type chee...

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Bibliographic Details
Main Authors: Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-06-01
Series:Frontiers in Nutrition
Subjects:
Emmental cheese
salt
proteolysis
lactic acid bacteria
Lactobacillus helveticus
cell-envelope proteinase
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.888179/full

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