Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/56959
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Mozūrienė, Erika;Bartkienė, Elena;Juodeikienė, Gražina;Žadeikė, Daiva;Bašinskienė, Loreta;Maruška, Audrius Sigitas;Stankevičius, Mantas;Ragažinskienė, Ona;Damašius, Jonas;Čižeikienė, Dalia
Title: The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese
Is part of: LWT-Food science and technology. Amsterdam : Elsevier, 2016, vol. 69
Extent: p. 161-168
Date: 2016
Keywords: Lactic acid bacteria;Unripened curd cheese;Satureja montana L;Rhaponticum carthamoides (CD.) Iljin;Iogenic amines
Abstract: Five bacteriocins producing lactic acid bacteria (LAB) strains were selected to carry out the fermentation of the plants called Satureja montana L. (Sm) and Rhaponticum carthamoides (CD.) Iljin (Rc). The bioproducts obtained were applied in the production of unripened curd cheese. The total amount of LAB in plant bioproducts ranged from 7.46 to 9.42 log10 CFU/g and depended on the LAB strain and the plant species used. To reduce the possibility of biased evaluation, the acceptability of the products was assessed by using Face Reader software. Pediococcus pentosaceus KTU05-8 strain was more adaptable in the media of both plants (Sm and Rc) under both fermentation conditions: traditional submerged fermentation and solid state fermentation. The fermentation of Sm and Rc plants with LAB significantly reduced the amount of spores of mesophilic bacteria, enterobacteria, yeast and fungi. The addition of these bioproducts to unripened curd cheese reduced pH and increased the total titratable acidity, the content of volatile compounds (thymol, carvacrol, p-cymene) and the acceptability of the cheese. In comparison to the results obtained after the addition of non-fermented Sm, Lactobacillus sakei fermented bioproducts decreased the content of biogenic amines in cheese
Internet: http://www.sciencedirect.com/science/article/pii/S0023643816300275
Affiliation(s): Gamtos mokslų fakultetas
Instrumentinės analizės atviros prieigos centras
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml16.16 kBXMLView/Open

MARC21 XML metadata

Show full item record

WEB OF SCIENCETM
Citations 5

5
checked on Mar 28, 2020

Page view(s)

134
checked on Aug 16, 2019

Download(s)

4
checked on Aug 16, 2019

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.