scholarly journals The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 214
Author(s):  
Lívia Darnay ◽  
Adrienn Tóth ◽  
Barbara Csehi ◽  
Anna Szepessy ◽  
Martin Horváth ◽  
...  
Keyword(s):  
Protein Pattern ◽  
Goat Milk ◽  
Textural Properties ◽  
Matter Content ◽  
Microbial Transglutaminase ◽  
Cow Milk ◽  
Dry Matter Content ◽  
Donkey Milk ◽  
Fermentation Time ◽  
Novel Approach

In this study, we aim to decrease the fermentation time and to produce low-fat set-type kefir with adequate textural properties using microbial transglutaminase without inactivation. In addition, we reveal the effect of microbial transglutaminase, during and after fermentation, on kefir made with cow, goat, or donkey milk, which is a novel approach. Fermentation is followed by continuous pH and viscosity measurements; the final product is characterized by dry matter content, whey separation, protein pattern, and viscosity parameters, as well as gel firmness. The results show that already 0.5 U/g protein dosage of MTGase decreases pH levels independent of milk type, but MTGase does not influence the kinetics of fermentation. Apparent viscosity could be measured from different stages of fermentation depending on milk type (cow milk, 6 h; goat milk, 8 h; and donkey milk, 9 h). The final product characteristics show that the higher the casein ratio of the applied milk, the better the viscosity and gel firmness of the kefir due to the high reaction affinity of MTGase.

scholarly journals In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

PeerJ ◽  
2016 ◽  
Vol 4 ◽  
pp. e2754 ◽  
Author(s):  
Guangliang Xing ◽  
Xin Rui ◽  
Mei Jiang ◽  
Yu Xiao ◽  
Ying Guan ◽  
...  
Keyword(s):  
Textural Properties ◽  
Microbial Transglutaminase ◽  
Lactobacillus Helveticus ◽  
Cow Milk ◽  
Degree Of Hydrolysis ◽  
Gastrointestinal Digestion ◽  
Protein Polymerization ◽  
The Impact ◽  
Mixed Protein

We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, the effect of MTGase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. This study aimed at evaluating the effect of MTGase on protein digestion of bio-tofu under simulated gastrointestinal digestion condition. The results showed that addition of MTGase could affect the particle size distribution, degree of hydrolysis, the content of soluble proteins and free amino acids. Based on the electrophoresis data, MTGase addition enhanced protein polymerization. During gastric and intestinal digestion process, proteins from bio-tofu were degraded into low molecular mass peptides. Our results suggested that incorporation of MTGase could lead to enzymatic modification of proteins of bio-tofu which may help in controlling energy intake and decrease the chance of food allergy.

scholarly journals Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

2011 ◽  
Vol 24 (No. 4) ◽  
pp. 164-171 ◽  
Author(s):  
H. Pavlović ◽  
J. Hardi ◽  
V. Slačanac ◽  
M. Halt ◽  
D. Kocevski
Keyword(s):  
Serratia Marcescens ◽  
Campylobacter Jejuni ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Cow Milk ◽  
Fermentation Time ◽  
Ph Values ◽  
Fermentation Parameters

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle course of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to the correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk which was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effects on the growth of Campylobacter jejuni.  

scholarly journals Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages

2012 ◽  
Vol 12 (54) ◽  
pp. 6665-6685
Author(s):  
IM Mukisa ◽  
◽  
CMBK Muyanja ◽  
YB Byaruhanga ◽  
T Langsrud ◽  
...  
Keyword(s):  
Organic Acids ◽  
Dry Matter ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fermentation Time ◽  
Flavour Compounds ◽  
Physico Chemical ◽  
Highperformance Liquid Chromatography

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20–40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7– 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p < 0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8–1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1- propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences.

scholarly journals Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality

2020 ◽  
Vol 2020 ◽  
pp. 1-10 ◽  
Author(s):  
Ke Zhang ◽  
Yang Tian ◽  
Chenglong Liu ◽  
Wentong Xue
Keyword(s):  
Hydrogen Bonding ◽  
Cooking Quality ◽  
Starch Content ◽  
Dynamic Change ◽  
Adhesive Layer ◽  
Textural Properties ◽  
Matter Content ◽  
Dry Matter Content ◽  
Hydrogen Bonding Interactions

Macromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. In this study, hydrocolloids and emulsifier were added and formed RA. Physicochemical, structural, and textural properties of ES, AL, and CRA samples were analyzed to study the effect of hydrocolloids on cooking quality of RA. The results showed that SA inhibited the leach of molecules, reduced MW of AL, decreased starch content of ES and AL, decreased shear viscosity of RA, and enhanced hydrogen bonding interactions. Ca2+ increased the dry matter content of CRA and AL, enhanced hydrogen bonding interactions of ES and CRA, and decreased MW of ES. Textural property results showed that the gelatinous properties of RA were enhanced after SA was added. The Ca2+ in the solution increased the adhesiveness of RA, while decreasing their elasticity. This study explained how hydrocolloids affect the texture properties of RA at a molecular level.

scholarly journals Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

2008 ◽  
Vol 25 (No. 6) ◽  
pp. 351-358 ◽  
Author(s):  
V. Slačanac ◽  
J. Hardi ◽  
D. Čuržik ◽  
H. Pavlović ◽  
M. Lučan ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
High Sensitivity ◽  
Inhibitory Effect ◽  
Cow Milk ◽  
Inhibitory Effects ◽  
Fermentation Time ◽  
Ph Values

This study was carried out to determine the influence of goat and cow milk fermented by <I>Bifidobacterium longum</I> Bb-46 on the pathogenic <I>Salmonella enteritidis</I> D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of <I>Salmonella enteritidis</I> D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of <I>Bifidobacterium longum</I> Bb-46 and pH of fermented milk) was also analysed. <I>S enteritidis</I> D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with <I>Bifidobacterium longum</I> Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. <I>Bifidobacterium longum</I> Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of <I>Salmonella enteritidis</I> D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of <I>Bifidobacterium longum</I> Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on <I>Salmonella enteritidis</I> D growth increased rapidly with the fermentation time. The results indicated high sensitivity of <I>Salmonella enteritidis</I> D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.

scholarly journals Investigation of the process of obtaining extracts from vegetable raw materials and their use in cheese production

2021 ◽  
Vol 17 (4) ◽  
pp. 72-83
Author(s):  
E. P. Suchkova ◽  
R. Hussaineh
Keyword(s):  
Plant Extracts ◽  
Physicochemical Parameters ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Cow Milk ◽  
Dry Matter Content ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Different Doses

The process of obtaining aqueous plant extracts from spicy-aromatic, spicy-flavor plants, their use in the production of cheese to form specific taste properties and preserve original characteristics of cheese mass have been studied. Extracts from different aromatic herbs: rosemary, cumin, thyme, oregano and their composition, as well as cow milk (mass fraction of fat 3.2%); bacterial leaven, rennet enzyme, cheese mass with extracts after aging for 24 hours are the objects of the research. Aqueous extracts were prepared at different parameters (different doses, duration of exposure). The following organoleptic parameters were determined in the extracts: taste, smell and color in accordance with the developed 5-point scale, physicochemical parameters, dry matter content using a refractometer, the pH of the extract by potentiometric method using a pH meter. Prepared samples of extracts were added to the ready-to-form cheese grain, the amount of added extract varied from 2,5 to 7,5%. After the introduction of plant extracts into the cheese mass, its organoleptic and physicochemical parameters were determined, such as: active pH acidity, mass fraction of moisture, mass fraction of fat. It was found that the extracts of cumin and oregano herbs showed better results in organoleptic characteristics in comparison with extracts of rosemary and thyme. Cheese mass with the addition of plant extracts from the composition of cumin and oregano herbs also had the best organoleptic characteristics. The stage of introduction of extracts into the cheese mass was determined. The extracts were added to the mass before molding. The effect of plant extracts on the storage capacity of cheese mass for 7 days was also studied: the use of extracts from the composition of cumin and oregano preserved the original characteristics of cheese better than extracts from the composition of rosemary and thyme.

scholarly journals Suitability of three newly released Kenyan potato varieties for processing into crisps and French fries

2011 ◽  
Vol 11 (47) ◽  
pp. 5266-5281
Author(s):  
GA Ooko ◽  
◽  
JN Kabira
Keyword(s):  
Dry Matter ◽  
Textural Properties ◽  
Matter Content ◽  
French Fries ◽  
Raw Material ◽  
Research Centre ◽  
Local Market ◽  
Dry Matter Content ◽  
Urban Centers ◽  
Potato Varieties

French fries and potato crisps are the most consumed industrially processed potato products in Kenya, especially in the major urban centers. Processors have, however, complained of the inadequate supply and low quality of potatoes currently available in the market. This study was instituted to evaluate the suitability of three newly released Kenyan potato varieties for processing . The three new potato varieties (Purple Gold, Kenya Mpya and Sherekea) and two established varieties (Tigoni and Dutch Robjin) used in this study were grown under standard conditions at the National Potato Research Centre, Kenya . They were harvested at maturity, cured and analyzed for physico -chemical characteristics and processed into crisps and French fries for suitability evaluation. All the cultivars had tuber sizes within recommended range for crisps (40 -60 mm) and French fries ( ≤ 45 mm). Dry matter contents differed significantly (P ≤ 0.05) among the varieties ranging from 20.81 % in Golden Purple to 25.77 % in Kenya Mpya . Crisps oil content varied significantly (P ≤ 0.05) from 31.28 % in Kenya Mpya to 36.8 % in Golden Purple while it ranged from 7.51 % to 8.81 % in French fries of the same varieties. Dry matter content was negatively correlated to oil contents of crisps and French fries. Significant (P ≤ 0.05) varietal differences in color and textural properties of crisps and French fries were noted. Kenya Mpya, Tigoni, Sherekea and Golden Purple in that order of preference could be used to produce crisps that are comparable to Dutch Robjin, an established crisping variety in the local market. With the exception of Kenya Mpya, varieties Sherekea, Dutch Robj in and Golden Purple produced good quality French fries comparable to the established chipping variety , Tigoni. Potatoes from the new varieties are expected to form an additional pool of raw material for processing in Kenya and should be promoted alongside the established ones to support the growing industry.

scholarly journals THE EFFECT OF DIFFERENT BLOODINESS LEVEL ON LATVIAN BROWN COW PRODUCTIVITY

2015 ◽  
Author(s):  
Lāsma CIELAVA ◽  
Solvita PETROVSKA ◽  
Daina JONKUS ◽  
Līga PAURA
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Matter Content ◽  
Cow Milk ◽  
Dry Matter Content ◽  
Black And White ◽  
Time Period ◽  
Milk Protein Content ◽  
Opposite Situation

Latvian brown (LB) cow breed is economically most important livestock breed in Latvia. In last 5 years in Latvian farms rapidly increases Holstain black and white cow population, however LB breed cows is more resistant against environment and climate changes than relatively new Holstain breed cows. More resistant is genetic resource LB cows. In study was observed data from Latvian Agriculture data center about Latvian brown (LB) cows with different breed blood admixture. Cows, included in data base was born in time period from 2003–2007 year and closed at least 1 full lactation. The aim of the study was to determine how different amount of Latvian brown cow bloodiness affects cow productivity and longevity. Latvian brown cow milk yield significantly lower (p&lt;0.05) was in first lactation (4826.1 kg), but it increased until fifth lactation (5891.8 kg). Opposite situation was occurred with milk dry matter content, milk fat content significantly higher was in first lactation, but until 5th lactation it decreased by 0.84%, similar situation was occurred with milk protein content. Significantly highest milk yield grouped by dominant breed bloodines was observed in group with Brown Swiss bloodiness (4887.3 ± 26.3 kg; p&lt;0.05), but highest protein content in genetic resources group (4.31 ± 0.02 %). Average lifespan in LB cow population was 2463.0 days (in average 6.7 years or about 5 lactations.

scholarly journals Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 294-307
Author(s):  
K. A. Kanina ◽  
N. A. Zhizhin ◽  
E. A. Karakulova ◽  
P. R. Atanasov
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Microbial Transglutaminase ◽  
Cow Milk ◽  
Potential Hazard ◽  
Amino Groups ◽  
Protein Matrix ◽  
Milk Whey ◽  
Complex Evaluation ◽  
Cheese Production

The paper examines the question of using the enzyme microbial transglutaminase (mTG) for bryndza cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation of bonds between amino groups. One of the problems in production of high-protein products, in particular, cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow strengthening the product protein matrix, thereby improving its commercial characteristics. When performing the histological investigation of cheeses with this enzyme type to characterize the state of the protein matrix, the authors established that the product protein structure was more condensed compared to the control samples (without mTG), which affected cheese consistency. Consistency became more rubbery negatively influencing the product sensory properties, which are important traits for a consumer when buying a product. Using a Brookfield texture analyzer, it was shown that structural-mechanical characteristics were improved by 1.5 times for cheese samples produced from cow milk and by 2 times for goat cheese when mTG was used. Analysis of the enzyme catalytic activity showed that this enzyme retained its activity throughout the whole storage period, which is a potential hazard for human health. After shelf-life expiration, a change in the mTG activity was not more than 5% relative to the initial levels. The enzyme activity retained not only in cheese but also in the by-product — cheese whey, which made its processing more difficult.

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