Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese
Samo za registrovane korisnike
2017
Autori
Radulović, ZoricaMiočinović, Jelena
Mirković, Nemanja
Mirković, Milica
Paunović, Dušanka
Ivanović, Marina
Seratlić, Sanja V.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
A 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.
Ključne reči:
chemical composition / probiotic / sensory quality / soft goat cheeseIzvor:
Animal Science Journal, 2017, 88, 11, 1849-1854Izdavač:
- Wiley, Hoboken
Finansiranje / projekti:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1111/asj.12802
ISSN: 1344-3941
PubMed: 28631434
WoS: 000414462000024
Scopus: 2-s2.0-85020983210
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Radulović, Zorica AU - Miočinović, Jelena AU - Mirković, Nemanja AU - Mirković, Milica AU - Paunović, Dušanka AU - Ivanović, Marina AU - Seratlić, Sanja V. PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4410 AB - A 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. PB - Wiley, Hoboken T2 - Animal Science Journal T1 - Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese EP - 1854 IS - 11 SP - 1849 VL - 88 DO - 10.1111/asj.12802 ER -
@article{ author = "Radulović, Zorica and Miočinović, Jelena and Mirković, Nemanja and Mirković, Milica and Paunović, Dušanka and Ivanović, Marina and Seratlić, Sanja V.", year = "2017", abstract = "A 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.", publisher = "Wiley, Hoboken", journal = "Animal Science Journal", title = "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese", pages = "1854-1849", number = "11", volume = "88", doi = "10.1111/asj.12802" }
Radulović, Z., Miočinović, J., Mirković, N., Mirković, M., Paunović, D., Ivanović, M.,& Seratlić, S. V.. (2017). Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal Wiley, Hoboken., 88(11), 1849-1854. https://doi.org/10.1111/asj.12802
Radulović Z, Miočinović J, Mirković N, Mirković M, Paunović D, Ivanović M, Seratlić SV. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal. 2017;88(11):1849-1854. doi:10.1111/asj.12802 .
Radulović, Zorica, Miočinović, Jelena, Mirković, Nemanja, Mirković, Milica, Paunović, Dušanka, Ivanović, Marina, Seratlić, Sanja V., "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese" in Animal Science Journal, 88, no. 11 (2017):1849-1854, https://doi.org/10.1111/asj.12802 . .