The application of kombucha inoculum as an innovative starter culture in fresh cheese production

LWT ◽  
2021 ◽  
pp. 112142
Author(s):  
Vladimir Vukić ◽  
Mirela Iličić ◽  
Dajana Vukić ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fresh Cheese ◽  
Cheese Production

scholarly journals Genome Sequence of Lactobacillus brevis Strain D6, Isolated from Smoked Fresh Cheese

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Ravi Kant ◽  
Ksenija Uroić ◽  
Ulla Hynönen ◽  
Blaženka Kos ◽  
Jagoda Šušković ◽  
...  
Keyword(s):  
Intestinal Epithelial Cells ◽  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Matrix Proteins ◽  
Intestinal Epithelial ◽  
Technological Properties ◽  
Fresh Cheese ◽  
Protein Strain ◽  
Immunomodulatory Potential ◽  
Cheese Production

The autochthonous Lactobacillus brevis strain D6, isolated from smoked fresh cheese, carries a 45-kDa S-layer protein. Strain D6 has shown adhesion to extracellular matrix proteins and to Caco-2 intestinal epithelial cells, as well as immunomodulatory potential and beneficial milk technological properties. Hence, it could be used as a potential probiotic starter culture for cheese production.

scholarly journals Use of caprifig tree extract as a substitute for calf rennet in goat's fresh cheese production

2021 ◽  
pp. 106382
Author(s):  
Yasser Hachana ◽  
Oussama Aloui ◽  
Riccardo Fortina
Keyword(s):  
Fresh Cheese ◽  
Cheese Production

scholarly journals Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

2018 ◽  
Vol 6 (4) ◽  
pp. 121 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Pelagia Chondrou ◽  
Alex Galanis ◽  
...  
Keyword(s):  
Starter Culture ◽  
Quality Characteristics ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
In Vitro Tests ◽  
Probiotic Properties ◽  
The Novel ◽  
Kefir Grains ◽  
Cheese Production

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production

2009 ◽  
Vol 100 (14) ◽  
pp. 3618-3624 ◽  
Author(s):  
Eleftheria Katechaki ◽  
Panayiotis Panas ◽  
Yiannis Kourkoutas ◽  
Dionisis Koliopoulos ◽  
Athanasios A. Koutinas
Keyword(s):  
Starter Culture ◽  
Cheese Production ◽  
Hard Type

scholarly journals Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Mljekarstvo ◽  
2021 ◽  
pp. 215-225
Author(s):  
Maja Bjekić ◽  
Keyword(s):  
Protein Profile ◽  
Starter Culture ◽  
Traditional Culture ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
Significant Difference ◽  
Fresh Cheese ◽  
Bioactive Potential ◽  
Protein Characterisation

Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential.

scholarly journals Volatile compounds of functional dairy products

2012 ◽  
pp. 11-19 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Dairy Products ◽  
Standard Procedure ◽  
Dairy Product ◽  
Starter Culture ◽  
Decanoic Acid ◽  
Fat Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Simultaneous Distillation Extraction ◽  
Fresh Cheese

Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantified by using standard procedure. Following 19 compounds have been identified: 8 hydrocarbons (decane, undecane, tridecane, tetradecane, pentadecane, hexadecane, octadecane and 2, 6, 10, 14-tetramethyl hexadecane); 6 ketones (2-heptanone, 2-nonanone, 2- undecanone, 2-pentadecanone, 2-heptadecanone and 2-tridecanone); 3 aldehydes (nonanal, tetradecanal and hexadecanal); 1 fatty acid (decanoic acid) and disulfide, bis (1-methylethyl). The highest levels were associated with hexadecanal, 2-pentadecanone, 2-tridecanone, and 2-undecanone in all examined samples, regardless to the starter culture and type of milk used.

scholarly journals Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production

2018 ◽  
Vol 7 (1) ◽  
pp. 3 ◽  
Author(s):  
Antonia Terpou ◽  
Ioanna Mantzourani ◽  
Alex Galanis ◽  
Maria Kanellaki ◽  
Eugenia Bezirtzoglou ◽  
...  
Keyword(s):  
Starter Culture ◽  
Physicochemical Characteristics ◽  
Industrial Applications ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
Freeze Dried ◽  
Immobilized Biocatalyst ◽  
Cheese Volatiles ◽  
And Storage ◽  
Cheese Production

In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production. Targeting industrial applications, the starter culture was applied as a ready-to-use freeze-dried culture that was either free or immobilized. The immobilized biocatalyst composed of Lactobacillus paracasei K5 cells absorbed within delignified wheat bran prebiotic carrier. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect acceptability, quality and shelf-life of Feta-type cheese were investigated, including microbial populations, physicochemical characteristics and cheese volatiles through 90 days of ripening and storage. Survival of L. paracasei K5 remained in high levels (≥6.0 log cfu/g) after the 90th day of cheese production, as recorded by combining microbiological enumeration and strain-specific multiplex PCR analysis. The use of the freeze-dried novel starter culture (free or immobilized) enhanced the aromatic profile of Feta-type cheeses. Finally, the use of the potentially synbiotic immobilized biocatalyst further improved aromatic characteristics of produced cheese and decrease of possible spoilage or pathogenic microorganisms. These findings indicate the potential industrial use of freeze-dried L. paracasei K5 as starter culture for the production of good-quality functional Feta-type cheese.

The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production

2007 ◽  
Vol 17 (3) ◽  
pp. 208-217 ◽  
Author(s):  
Rania Anastasiou ◽  
Marina Georgalaki ◽  
Eugenia Manolopoulou ◽  
Ioannis Kandarakis ◽  
Luc De Vuyst ◽  
...  
Keyword(s):  
Starter Culture ◽  
Cheese Production

Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture

2014 ◽  
Vol 36 (1) ◽  
pp. 46-54 ◽  
Author(s):  
Christian Hahn ◽  
Esther Müller ◽  
Susanne Wille ◽  
Jochen Weiss ◽  
Zeynep Atamer ◽  
...  
Keyword(s):  
Starter Culture ◽  
Particle Growth ◽  
Fermented Milk ◽  
Microgel Particle ◽  
Fresh Cheese
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