{"id":3988,"date":"2024-11-18T14:15:40","date_gmt":"2024-11-18T13:15:40","guid":{"rendered":"https:\/\/saccosystem.com\/ingredients\/sekundaere-bakterienflora-nslab\/"},"modified":"2024-12-05T17:37:24","modified_gmt":"2024-12-05T16:37:24","slug":"sekundaere-bakterienflora-nslab","status":"publish","type":"ingredients","link":"https:\/\/saccosystem.com\/de\/ingredients\/sekundaere-bakterienflora-nslab\/","title":{"rendered":"Sekund\u00e4re Bakterienflora &#8211; NSLAB"},"content":{"rendered":"<div class=\"ingredients-intro-text block\">\n    <div class=\"container\">\n        <div class=\"row\">\n                        <div class=\"image\">\n                <img loading=\"lazy\" decoding=\"async\" width=\"201\" height=\"200\" src=\"https:\/\/saccosystem.com\/wp-content\/uploads\/2024\/11\/Flora-Batterica-new.svg\" class=\"attachment-full size-full\" alt=\"\" \/>            <\/div>\n                        <div class=\"col-md-10\">\n                <h1>\n                    Sekund\u00e4re Bakterienflora &#8211; NSLAB                <\/h1>\n            <\/div>\n        <\/div>\n        <div class=\"row\">\n            <div class=\"col-md-7 offset-md-1\">\n                <div class=\"intro-text\">\n                    <p><strong>\u201eSekund\u00e4re Bakterienflora<\/strong>\u201c (oder NSLAB, <em>Nichtstarter-Milchs\u00e4urebakterien<\/em>) ist ein Begriff, der eine bestimmte Kategorie von <strong>Milchs\u00e4urebakterien<\/strong> umfasst, die nicht in die anf\u00e4ngliche Fermentationsphase, sondern in die <strong>sekund\u00e4ren Produktionsphasen<\/strong> von Molkereiprodukten eingreifen.<\/p>\n                <\/div>\n            <\/div>\n        <\/div>\n        <div class=\"row\">\n            <div class=\"col-lg-5 col-md-10 offset-md-1\">\n                <p>Insbesondere greift die <strong>sekund\u00e4re<\/strong> Mikrobiota in Phasen wie <strong>der K\u00e4sereifung und der Lochbildung<\/strong> (Produktion der charakteristischen \u201eL\u00f6cher\u201c in einigen K\u00e4seprodukten) ein, wodurch bestimmten K\u00e4sesorten die <strong>spezifischen organoleptischen Eigenschaften<\/strong> verliehen werden k\u00f6nnen, w\u00e4hrend gleichzeitig die Entstehung unerw\u00fcnschter Aromen aufgrund der Vermehrung kontaminierender Bakterien begrenzt wird.<\/p>\n            <\/div>\n            <div class=\"col-lg-5 offset-lg-0 col-md-10 offset-md-1\">\n                <div class=\"master-wrapper\">\n<div class=\"container\">\n<div class=\"push-up blocks-spacer\">\n<div class=\"row\">\n<section class=\"span9\">\n<section class=\"blocks-spacer\">\n<div class=\"row-fluid push-down-20\">\n<div class=\"span12\">\n<p>Die sekund\u00e4re Bakterienflora Sacco System erm\u00f6glicht die Entwicklung einer <strong>sehr umfangreichen Palette<\/strong> von K\u00e4sesorten mit <strong>unterschiedlichen Texturen und Aromen<\/strong>. Die <strong>aromabildenden N\u00e4hrmedien Sacco System<\/strong> sind insbesondere darauf ausgerichtet, den Produkten mehr Geschmack zu verleihen, w\u00e4hrend das Spektrum der <strong>Propions\u00e4urebakterien<\/strong> es erm\u00f6glicht, bei bestimmten K\u00e4sesorten den gew\u00fcnschten Grad der Lochbildung sowie die Entwicklung des damit verbundenen typischen Aromas zu erreichen. <\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div><div class=\"block learn-more with-background no-margin-top\" style=\"background: linear-gradient(rgba(0,0,0,0.2), rgba(0,0,0,0.2)), url(https:\/\/saccosystem.com\/wp-content\/uploads\/2024\/09\/banner_approfondisci.jpg) no-repeat center center; background-size: cover, cover;\">\n                <div class=\"container\">\n                <div class=\"row\">\n                <div class=\"col-lg-10 offset-lg-1\">\n                                <h2>\n                    Mehr lesen                <\/h2>\n                                                                                    <div class=\"list\">\n                                    <\/div>\n                                                <\/div>\n                    <\/div>\n            <\/div>\n    <\/div><div class=\"ingredients-might-interest\">\n    <div class=\"ingredients-might-interest-header\">\n        <div class=\"container\">\n            <div class=\"row\">\n                <div class=\"col\">\n                    <div class=\"top\">\n                        <h3>\n                            Das k\u00f6nnte Sie interessieren                        <\/h3>\n                                            <\/div>\n                <\/div>\n            <\/div>\n        <\/div>\n    <\/div>\n    <div class=\"ingredients-might-interest-body\">\n        <div class=\"container\">\n                    <\/div>\n    <\/div>\n<\/div>","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":true},"application":[220,240,244,252,256,260,276,204,208,216],"producer":[192],"class_list":["post-3988","ingredients","type-ingredients","status-publish","hentry","application-robiola-de","application-pasta-filata-kasesorten","application-hartkase","application-weichkase","application-halbhartkase","application-white-cheese-de","application-fermente-pflanzlichen-ursprungs","application-amerikanischer-huttenkase","application-milchsaurebakterien-kase","application-fermentierte-sahne","producer-sacco-de"],"acf":[],"_links":{"self":[{"href":"https:\/\/saccosystem.com\/de\/wp-json\/wp\/v2\/ingredients\/3988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saccosystem.com\/de\/wp-json\/wp\/v2\/ingredients"}],"about":[{"href":"https:\/\/saccosystem.com\/de\/wp-json\/wp\/v2\/types\/ingredients"}],"wp:attachment":[{"href":"https:\/\/saccosystem.com\/de\/wp-json\/wp\/v2\/media?parent=3988"}],"wp:term":[{"taxonomy":"application","embeddable":true,"href":"https:\/\/saccosystem.com\/de\/wp-json\/wp\/v2\/application?post=3988"},{"taxonomy":"producer","embeddable":true,"href":"https:\/\/saccosystem.com\/de\/wp-json\/wp\/v2\/producer?post=3988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}