Selección de bacterias lácticas, aisladas de un queso de cabra artesanal, en función de su aptitud tecnológica y elaboración de un cultivo iniciador destinado a la industrialización de quesos artesanales = Selection of lactic acid bacteria strains, isolated from artisanal goat’s milk cheese on their technological characteristics, and preparation of a native starter culture for the industrialization of artisanal cheeses

Sixty-two samples of Pichtogalo Chanion cheese traditionally produced in Crete, a few (3 to 6) days old, were analyzed for some chemical and bacteriological characteristics. The results of physicochemical analyses were as follows: (1) moisture content 61.63% (standard deviation 4.67); (2) fat in dry matter 54.03% (SD 7.73); (3) protein content 14.23% (SD 1.72); (4) salt content 1.02% (SD 0.38); (5) water activity (aw) 0.990 (SD 0.003); and (6) pH 4.36 (SD 0.25). None of the samples yielded Salmonella spp. Listeria monocytogenes and coagulase-positive staphylococci were present in 6.45% of the samples. Bacillus cereus and sulfite-reducing clostridia were isolated from 14.51% and 40.32% of the samples, respectively. High populations of coliforms were determined in the cheese samples. In 11.3% of the samples, Escherichia coli was not detected, while 88.7% of the samples yielded E. coli most probable number levels from 1.32 to 5.66 log10/g. The log10 CFU/g counts of enterococci were 6.89 (SD 0.84), of yeasts 6.79 (SD 0.61), of molds 4.68 (SD 0.69), and of psychrotrophic bacteria 7.63 (SD 0.62). The log10 CFU/g counts of lactic acid streptococci and lactococci were 7.91 (SD 0.68) and of lactobacilli 8.11 (SD 0.65). Lactic acid bacteria, mainly mesophilic, were isolated and confirmed using API 50 CH test trips. A pasteurized mixture of ewe's and goat's milk was made into Pichtogalo Chanion cheese according to standard procedure at 23°C, after the addition of 4% commercial mesophilic starter culture or 2%, 3%, and 4% starter culture of the isolated and confirmed lactic acid bacteria and the addition of rennet. Results of this work indicated that high quality of Pichtogalo Chanion cheese can be produced using a pasteurized mixture of ewe's and goat's milk and 4% (vol/vol) of mesophilic starter culture.

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Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

Zeitschrift für Naturforschung C ◽

10.1515/znc-2021-0064 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Mariya Dushkova ◽

Siyka Kodinova ◽

Zapryana Denkova ◽

Velichka Yanakieva ◽

Nikolay Dimitrov Menkov

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Acidophilus ◽

Dry Matter ◽

Titratable Acidity ◽

Bifidobacterium Bifidum ◽

Sensory Characteristics ◽

Viable Cells ◽

Goat’S Milk ◽

Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

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Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

Czech Journal of Food Sciences ◽

10.17221/171/2008-cjfs ◽

2011 ◽

Vol 29 (No. 1) ◽

pp. 24-30 ◽

Cited By ~ 8

Author(s):

S. Boycheva ◽

T. Dimitrov ◽

N. Naydenova ◽

G. Mihaylova

Keyword(s):

Fatty Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fruit Juice ◽

Unsaturated Fatty Acids ◽

Quality Characteristics ◽

Blueberry Juice ◽

Goat’S Milk ◽

Goat's Milk ◽

Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

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Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

Jurnal Serambi Engineering ◽

10.32672/jse.v7i1.3715 ◽

2021 ◽

Vol 7 (1) ◽

Author(s):

Azwar Azwar ◽

Hisbullah Hisbullah ◽

Ahmad Irgi ◽

Wari Julyadi ◽

Adisalamun Adisalamun ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Ph Value ◽

Health Sector ◽

Lactobacillus Bulgaricus ◽

Quality Analysis ◽

Fermentation Time ◽

Goat’S Milk ◽

Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

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Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Biosaintifika Journal of Biology & Biology Education ◽

10.15294/biosaintifika.v11i1.16769 ◽

2019 ◽

Vol 11 (1) ◽

pp. 39-46

Author(s):

Hanum Mukti Rahayu ◽

Mahwar Qurbaniah

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Smooth Surface ◽

Starter Culture ◽

Round Shape ◽

Activity Test ◽

Acid Producing Bacteria ◽

Selection Of ◽

Candidate Strain

Selection of bacteria in yoghurt fermentation is important to produce yoghurt with good quality. Tempoyak lactic acid bacteria is potential to be yoghurt starter culture becouse tempoyak fermentation has similarities in producing lactic acid such as yoghurt. This study aimed to isolate and identify the lactic acid bacteria (LAB) from tempoyak which will be used as a yoghurt starter culture. The methods used in this study included isolation and selection of acid-producing bacteria, lactase and protease activity test, identification of morphology and biochemistry as well as testing the quality of the yoghurt. The results of the study obtained 32 isolates of the LAB with the same characteristic colony, include the round shape, cream-coloured with convex elevation and, smooth surface and entire edge. Selection of acid-producing bacteria obtained 12 isolates with the ability to produce clear zones on MRSA + CaCO3 media ≥ 0.7 cm. Selection of lactase-producing LAB obtained six strains and the protease test obtained two superior strains. Two superior strains namely Tp 12 and Tp 28 have characteristics of coccus, gram-positive, negative catalase, non-endospore and non-motile forms. The organoleptic and several quality tests showed yoghurt using Tp 12 as starter has higher acceptability, the highest levels of lactic acid and lactose levels with values respectively 4.25, 0.84% and 24.53%. This study obtained the LAB strain which can be used as yoghurt starter culture. Tp 12 strain can be used to improve the quality of yoghurt and become a commercial starter that can be applied to various fermented products.

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Characterization of Antibacterial Activity and Potential as Probiotic of Lactic Acid Bacteria Isolated from Goat’s Milk in Algeria

Journal of Life Sciences ◽

10.17265/1934-7391/2013.08.004 ◽

2013 ◽

Vol 8 (8) ◽

Author(s):

Mokhtar Benreguieg ◽

Fatiha Dalache ◽

Bouabdelah Gacemi

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat’S Milk ◽

Goat's Milk

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Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Applied Sciences ◽

10.3390/app11177864 ◽

2021 ◽

Vol 11 (17) ◽

pp. 7864

Author(s):

Emilia Janiszewska-Turak ◽

Weronika Kołakowska ◽

Katarzyna Pobiega ◽

Anna Gramza-Michałowska

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Chemical Properties ◽

Starter Cultures ◽

Physico Chemical ◽

Natural Colorants ◽

Fermented Vegetables ◽

Physical And Chemical ◽

Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

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