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dc.creatorRadulović, Zorica
dc.creatorMiočinović, Jelena
dc.creatorMirković, Nemanja
dc.creatorMirković, Milica
dc.creatorPaunović, Dušanka
dc.creatorIvanović, Marina
dc.creatorSeratlić, Sanja V.
dc.date.accessioned2020-12-17T21:58:01Z
dc.date.available2020-12-17T21:58:01Z
dc.date.issued2017
dc.identifier.issn1344-3941
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4410
dc.description.abstractA high viability of probiotics in food product, with a living cells threshold of 10(7)/cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/316004/EU//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsrestrictedAccess
dc.sourceAnimal Science Journal
dc.subjectchemical compositionen
dc.subjectprobioticen
dc.subjectsensory qualityen
dc.subjectsoft goat cheeseen
dc.titleSurvival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheeseen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1854
dc.citation.issue11
dc.citation.other88(11): 1849-1854
dc.citation.rankM22
dc.citation.spage1849
dc.citation.volume88
dc.identifier.doi10.1111/asj.12802
dc.identifier.scopus2-s2.0-85020983210
dc.identifier.pmid28631434
dc.identifier.wos000414462000024
dc.type.versionpublishedVersion


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Приказ основних података о документу