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dc.contributor.authorMozūrienė, Erika-
dc.contributor.authorBartkienė, Elena-
dc.contributor.authorJuodeikienė, Gražina-
dc.contributor.authorŽadeikė, Daiva-
dc.contributor.authorBašinskienė, Loreta-
dc.contributor.authorMaruška, Audrius Sigitas-
dc.contributor.authorStankevičius, Mantas-
dc.contributor.authorRagažinskienė, Ona-
dc.contributor.authorDamašius, Jonas-
dc.contributor.authorČižeikienė, Dalia-
dc.description.abstractFive 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 cheeseen
dc.description.sponsorshipGamtos mokslų fakultetas-
dc.description.sponsorshipInstrumentinės analizės APC-
dc.description.sponsorshipKauno technologijos universitetas-
dc.description.sponsorshipLietuvos sveikatos mokslų universitetas-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.format.extentp. 161-168-
dc.relation.ispartofLWT-Food science and technology. Amsterdam : Elsevier, 2016, vol. 69-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbyBIOSIS Previews-
dc.relation.isreferencedbyCurrent Contents / Agriculture, Biology & Environmental Sciences-
dc.relation.isreferencedbyAcademic Search Alumni Edition (EBSCO)-
dc.relation.isreferencedbyAcademic Search Complete (EBSCO)-
dc.relation.isreferencedbyAcademic Search Elite (EBSCO)-
dc.relation.isreferencedbyAcademic Search Premier (EBSCO)-
dc.relation.isreferencedbyAcademic Search R&D (EBSCO)-
dc.relation.isreferencedbyChemical Abstracts-
dc.subjectLactic acid bacteriaen
dc.subjectUnripened curd cheeseen
dc.subjectSatureja montana Len
dc.subjectRhaponticum carthamoides (CD.) Iljinen
dc.subjectIogenic aminesen
dc.subject.otherChemijos inžinerija / Chemical engineering (T005)-
dc.titleThe effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheeseen
dc.typeStraipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)-
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item.fulltextWith Fulltext- Didžiojo universitetas- katedra- katedra-ų ir prieskoninių augalų kolekcijų sektorius-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
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