Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses
Аутори
Terzić-Vidojević, AmarelaTonković, Katarina
Pavunc, Andreja Lebos
Beganović, Jasna
Strahinić, Ivana
Kojić, Milan
Veljović, Katarina
Golić, Nataša
Kos, Blazenka
Cadez, Neza
Gregurek, Ljerka
Susković, Jagoda
Raspor, Peter
Topisirović, Ljubiša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In order to preserve the traditional manufacturing of white pickled (WPC) and fresh soft cheeses (FSC), well-characterized autochthonous lactic acid bacteria (LAB) with advantageous characteristics were applied for the production of the cheeses at small industrial scale under the controlled conditions. Selected LAB for design of defined mixed starter cultures belonged to Lactococcus lactis ZGBP5-9, Enterococcus faecium ZGPR1-54 and Lactobacillus plantarum ZGPR2-25 for FSC production and to Lc. lactis BGAL1-4, Lactobacillus brevis BGGO7-28 and Lb. plantarum BGGO7-29 for WPC production. A sensory evaluation indicated that the cheeses obtained by inoculation with selected autochthonous LAB are similar to the traditional cheese and received the best scores. Viable cell counts of LAB used for the production of both type chesses was high, over 10(6) cfu g(-1). High viability of the surveyed strains was supported with PCR-DGGE, which confirm the retention of selected LAB strains as starter cu...ltures in cheese production. Next, PFGE analysis showed that each single strains, selected in particular cheese mixed culture, revealed unique SmaI PFGE pattern that could enable efficient discrimination and monitoring of the strains in industrial process. As some of the selected LAB strains are attributed as potential probiotics, produced cheeses could be considered as functional food.
Кључне речи:
White pickled cheese / Lactic acid bacteria / Fresh soft cheese / Autochthonous starter culturesИзвор:
Lwt-Food Science and Technology, 2015, 63, 1, 298-306Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- SEE-ERA-NET Plus Project [ERA-195/01]
- Изучавање гена и молекуларних механизама у основи пробиотичке активности бактерија млечне киселине изолованих са подручја западног Балкана (RS-MESTD-Basic Research (BR or ON)-173019)
- Ministry of Science, Education and Sports of the Republic of Croatia [058-0581990-2007]
DOI: 10.1016/j.lwt.2015.03.050
ISSN: 0023-6438
WoS: 000355027600042
Scopus: 2-s2.0-84928697239
URI
https://imagine.imgge.bg.ac.rs/handle/123456789/799http://intor.torlakinstitut.com/handle/123456789/737
Институција/група
TorlakTY - JOUR AU - Terzić-Vidojević, Amarela AU - Tonković, Katarina AU - Pavunc, Andreja Lebos AU - Beganović, Jasna AU - Strahinić, Ivana AU - Kojić, Milan AU - Veljović, Katarina AU - Golić, Nataša AU - Kos, Blazenka AU - Cadez, Neza AU - Gregurek, Ljerka AU - Susković, Jagoda AU - Raspor, Peter AU - Topisirović, Ljubiša PY - 2015 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/799 UR - http://intor.torlakinstitut.com/handle/123456789/737 AB - In order to preserve the traditional manufacturing of white pickled (WPC) and fresh soft cheeses (FSC), well-characterized autochthonous lactic acid bacteria (LAB) with advantageous characteristics were applied for the production of the cheeses at small industrial scale under the controlled conditions. Selected LAB for design of defined mixed starter cultures belonged to Lactococcus lactis ZGBP5-9, Enterococcus faecium ZGPR1-54 and Lactobacillus plantarum ZGPR2-25 for FSC production and to Lc. lactis BGAL1-4, Lactobacillus brevis BGGO7-28 and Lb. plantarum BGGO7-29 for WPC production. A sensory evaluation indicated that the cheeses obtained by inoculation with selected autochthonous LAB are similar to the traditional cheese and received the best scores. Viable cell counts of LAB used for the production of both type chesses was high, over 10(6) cfu g(-1). High viability of the surveyed strains was supported with PCR-DGGE, which confirm the retention of selected LAB strains as starter cultures in cheese production. Next, PFGE analysis showed that each single strains, selected in particular cheese mixed culture, revealed unique SmaI PFGE pattern that could enable efficient discrimination and monitoring of the strains in industrial process. As some of the selected LAB strains are attributed as potential probiotics, produced cheeses could be considered as functional food. PB - Elsevier, Amsterdam T2 - Lwt-Food Science and Technology T1 - Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses EP - 306 IS - 1 SP - 298 VL - 63 DO - 10.1016/j.lwt.2015.03.050 ER -
@article{ author = "Terzić-Vidojević, Amarela and Tonković, Katarina and Pavunc, Andreja Lebos and Beganović, Jasna and Strahinić, Ivana and Kojić, Milan and Veljović, Katarina and Golić, Nataša and Kos, Blazenka and Cadez, Neza and Gregurek, Ljerka and Susković, Jagoda and Raspor, Peter and Topisirović, Ljubiša", year = "2015", abstract = "In order to preserve the traditional manufacturing of white pickled (WPC) and fresh soft cheeses (FSC), well-characterized autochthonous lactic acid bacteria (LAB) with advantageous characteristics were applied for the production of the cheeses at small industrial scale under the controlled conditions. Selected LAB for design of defined mixed starter cultures belonged to Lactococcus lactis ZGBP5-9, Enterococcus faecium ZGPR1-54 and Lactobacillus plantarum ZGPR2-25 for FSC production and to Lc. lactis BGAL1-4, Lactobacillus brevis BGGO7-28 and Lb. plantarum BGGO7-29 for WPC production. A sensory evaluation indicated that the cheeses obtained by inoculation with selected autochthonous LAB are similar to the traditional cheese and received the best scores. Viable cell counts of LAB used for the production of both type chesses was high, over 10(6) cfu g(-1). High viability of the surveyed strains was supported with PCR-DGGE, which confirm the retention of selected LAB strains as starter cultures in cheese production. Next, PFGE analysis showed that each single strains, selected in particular cheese mixed culture, revealed unique SmaI PFGE pattern that could enable efficient discrimination and monitoring of the strains in industrial process. As some of the selected LAB strains are attributed as potential probiotics, produced cheeses could be considered as functional food.", publisher = "Elsevier, Amsterdam", journal = "Lwt-Food Science and Technology", title = "Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses", pages = "306-298", number = "1", volume = "63", doi = "10.1016/j.lwt.2015.03.050" }
Terzić-Vidojević, A., Tonković, K., Pavunc, A. L., Beganović, J., Strahinić, I., Kojić, M., Veljović, K., Golić, N., Kos, B., Cadez, N., Gregurek, L., Susković, J., Raspor, P.,& Topisirović, L.. (2015). Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. in Lwt-Food Science and Technology Elsevier, Amsterdam., 63(1), 298-306. https://doi.org/10.1016/j.lwt.2015.03.050
Terzić-Vidojević A, Tonković K, Pavunc AL, Beganović J, Strahinić I, Kojić M, Veljović K, Golić N, Kos B, Cadez N, Gregurek L, Susković J, Raspor P, Topisirović L. Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. in Lwt-Food Science and Technology. 2015;63(1):298-306. doi:10.1016/j.lwt.2015.03.050 .
Terzić-Vidojević, Amarela, Tonković, Katarina, Pavunc, Andreja Lebos, Beganović, Jasna, Strahinić, Ivana, Kojić, Milan, Veljović, Katarina, Golić, Nataša, Kos, Blazenka, Cadez, Neza, Gregurek, Ljerka, Susković, Jagoda, Raspor, Peter, Topisirović, Ljubiša, "Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses" in Lwt-Food Science and Technology, 63, no. 1 (2015):298-306, https://doi.org/10.1016/j.lwt.2015.03.050 . .