Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese
Само за регистроване кориснике
2017
Аутори
Radulović, ZoricaMiočinović, Jelena
Mirković, Nemanja
Mirković, Milica
Paunović, Dušanka
Ivanović, Marina
Seratlić, Sanja V.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
chemical composition / probiotic / sensory quality / soft goat cheeseИзвор:
Animal Science Journal, 2017, 88, 11, 1849-1854Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (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
Институција/група
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 . .