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.

scholarly journals White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

2021 ◽  
Vol 11 (13) ◽  
pp. 6182
Author(s):  
Stavros Plessas ◽  
Vasillios Ganatsios ◽  
Ioanna Mantzourani ◽  
Loulouda Bosnea
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Physicochemical Characteristics ◽  
Microbial Populations ◽  
The Novel ◽  
Freeze Dried ◽  
Cheese Volatiles ◽  
Industrial Use ◽  
And Storage ◽  
Cheese Production

The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried L. paracasei SP5 as a starter culture for the production of good-quality functional white brined cheeses.

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.

scholarly journals Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 35
Author(s):  
Pietro Barbaccia ◽  
Gabriele Busetta ◽  
Michele Matraxia ◽  
Anna Maria Sutera ◽  
Valentina Craparo ◽  
...  
Keyword(s):  
Starter Culture ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Freeze Dried ◽  
Ovine Cheese ◽  
Ewe's Milk ◽  
Red Grape ◽  
Culture Development ◽  
Cheese Production

Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.

scholarly journals ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING

2017 ◽  
Vol 39 (1) ◽  
Author(s):  
NARA RÚBIA RODRIGUES DO NASCIMENTO ◽  
ALINE MEDEIROS ALVES ◽  
MARA REIS SILVA ◽  
MARIA MARGARETH VELOSO NAVES
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Storage Period ◽  
Aluminum Foil ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
Freeze Dried ◽  
Caryocar Brasiliense ◽  
And Storage

ABSTRACT Pequi (Caryocar brasiliense Camb.) pulp is rich in bioactive compounds. However, seasonality and perishability limit its availability in the market. This work aimed to determine the physicochemical characteristics, including phenolic compounds and carotenoid concentrations, as well as the antioxidant capacity of lyophilized pequi pulp during storage in various packaging materials for 180 days. Pequi fruits were pulped, ground, freeze-dried and then vacuum packaged in transparent polyethylene (TP), polyethylene coated by aluminum foil (PA) and laminated foil (LA), respectively. The samples were stored under controlled temperature, humidity and luminosity. Proximate composition, phenolic compounds and carotenoids concentrations, and antioxidant capacity (DPPH• assay) were determined at the beginning of the study and the end of each month, during 180 days. Lyophilized pequi pulp had 48.87, 6.17, and 4.20 g.100 g-1 lipids, proteins, and total dietary fiber, respectively, and 556.79 kcal.100 g-1 energy. PA and LA had similar effects against light-induced carotenoid oxidation. Negative correlations between the phenolic compound concentration and storage period, and antioxidant capacity and storage period; and a positive correlation between antioxidant capacity and phenolic compound content were observed. Light-resistant packaging decreased the carotenoid loss. Among the packaging, LA preserved the phenolic compounds and antioxidant capacity most effectively.

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

Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

2022 ◽  
Author(s):  
Muhammad Akhlaq ◽  
Shinawar Waseem Ali ◽  
Ayesha Murtaza ◽  
Muhammad Arshad Javed ◽  
Aftab Ahmad Khan ◽  
...  
Keyword(s):  
Storage Period ◽  
Physicochemical Characteristics ◽  
Grain Moisture ◽  
And Storage

The occurrence of pyridoxamine phosphate in milk

1961 ◽  
Vol 28 (3) ◽  
pp. 293-301 ◽  
Author(s):  
Margaret E. Gregory ◽  
L. A. Mabbitt
Keyword(s):  
Acid Treatment ◽  
Vitamin B ◽  
Total Vitamin ◽  
Active Compounds ◽  
Milk Samples ◽  
Fresh Milk ◽  
Freeze Dried ◽  
Processing And Storage ◽  
And Storage ◽  
Mild Acid

SummaryThe presence of pyridoxamine phosphate in extracts of freeze-dried raw and evaporated milks has been demonstrated by separation and identification of the vitamin B6 active compounds by chromatography and electrophoresis on paper. Its presence in the milk extracts is the cause of the higher values for vitamin B6 activity measured with Streptococcus faecalis as compared with those obtained with Str. faecium or Saccharomyces carlsbergensis. This is because Str. faecalis can utilize the phosphate for growth as readily as free pyridoxamine, whereas Str. faecium and S. carlsbergensis cannot. The mild acid treatment used for extracting the vitamin B6 active compounds from the milk samples for microbiological assay was found to be insufficient to hydrolyse the pyridoxamine phosphate. Further treatment of the acid extracts with intestinal phosphatase released the pyridoxamine from its phosphate and increased the vitamin B6 activity measured with S. carlsbergensis and Str.faecium so that the total vitamin B6 activities of the freeze-dried raw and evaporated milks measured microbiologiclly, were then in agreement with the values found in previous tests with chicks and rats.Pyridoxamine phosphate could only be detected in small amounts in a sample of fresh milk. The possibility that more of it was formed during the processing and storage of the freeze-dried samples is discussed.

Antioxidants and storage atmospheres for freeze-dried concentrated starters from non-bitterStreptococcus lactis strains

1988 ◽  
Vol 2 (3) ◽  
pp. 165-170 ◽  
Author(s):  
M. De Paz ◽  
F. J. Chavarri ◽  
M. Nuñez
Keyword(s):  
Freeze Dried ◽  
And Storage

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

scholarly journals The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

1964 ◽  
Vol 36 (1) ◽  
pp. 161-180
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Relevant Literature ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Freeze Dried ◽  
Juice Concentrate ◽  
The Stability ◽  
And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

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