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Barreto Pinilla CM, Brandelli A, Ataíde Isaia H, Guzman F, Sundfeld da Gama MA, Spadoti LM, Torres Silva E Alves A. Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese. Curr Microbiol 2024; 81:202. [PMID: 38829392 DOI: 10.1007/s00284-024-03729-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Accepted: 05/04/2024] [Indexed: 06/05/2024]
Abstract
There are massive sources of lactic acid bacteria (LAB) in traditional dairy products. Some of these indigenous strains could be novel probiotics with applications in human health and supply the growing needs of the probiotic industry. In this work, were analyzed the probiotic and technological properties of three Lactobacilli strains isolated from traditional Brazilian cheeses. In vitro tests showed that the three strains are safe and have probiotic features. They presented antimicrobial activity against pathogenic bacteria, auto-aggregation values around 60%, high biofilm formation properties, and a survivor of more than 65% to simulated acid conditions and more than 100% to bile salts. The three strains were used as adjunct cultures separately in a pilot-scale production of Prato cheese. After 45 days of ripening, the lactobacilli counts in the cheeses were close to 8 Log CFU/g, and was observed a reduction in the lactococci counts (around -3 Log CFU/g) in a strain-dependent manner. Cheese primary and secondary proteolysis were unaffected by the probiotic candidates during the ripening, and the strains showed no lipolytic effect, as no changes in the fatty acid profile of cheeses were observed. Thus, our findings suggest that the three strains evaluated have probiotic properties and have potential as adjunct non-starter lactic acid bacteria (NSLAB) to improve the quality and functionality of short-aged cheeses.
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Affiliation(s)
| | - Adriano Brandelli
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil
| | - Henrique Ataíde Isaia
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil
| | - Frank Guzman
- Grupo de Investigación en Epidemiología y Diseminación de la Resistencia a Antimicrobianos - "One Health", Universidad Científica del Sur, Lima, Perú
| | | | - Leila Maria Spadoti
- Dairy Technology Center (TECNOLAT) of the Food Technology Institute (ITAL), Campinas, São Paulo, Brazil
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2
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Wang C, Gao L, Gao Y, Yang G, Zhao Z, Zhao Y, Wang J, Li S. Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. Food Sci Nutr 2023; 11:1572-1583. [PMID: 36911834 PMCID: PMC10002913 DOI: 10.1002/fsn3.3198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022] Open
Abstract
A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
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Affiliation(s)
- Chao Wang
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
- Institute of Agro‐food TechnologyJilin Academy of Agricultural Sciences/National R&D Center for Milk ProcessingChangchunChina
| | - Lei Gao
- Institute of Agro‐food TechnologyJilin Academy of Agricultural Sciences/National R&D Center for Milk ProcessingChangchunChina
| | - Yansong Gao
- Institute of Agro‐food TechnologyJilin Academy of Agricultural Sciences/National R&D Center for Milk ProcessingChangchunChina
| | - Ge Yang
- Institute of Agro‐food TechnologyJilin Academy of Agricultural Sciences/National R&D Center for Milk ProcessingChangchunChina
| | - Zijian Zhao
- Institute of Agro‐food TechnologyJilin Academy of Agricultural Sciences/National R&D Center for Milk ProcessingChangchunChina
| | - Yujuan Zhao
- Institute of Agro‐food TechnologyJilin Academy of Agricultural Sciences/National R&D Center for Milk ProcessingChangchunChina
| | - Jihui Wang
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy TechnologyDongguan University of TechnologyDongguanChina
| | - Shengyu Li
- Institute of Agro‐food TechnologyJilin Academy of Agricultural Sciences/National R&D Center for Milk ProcessingChangchunChina
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Leeuwendaal N, Hayes J, Stanton C, O'Toole P, Beresford T. Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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4
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Hebishy E, Nagarajah J, Thompson LS, Shennan S, Best L, Ajayi OM, Iheozor‐Ejiofor P, Tucker N, Onarinde BA. Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | | | - Luke S Thompson
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- 1:1 Diet by Cambridge Weight Plan Corby Northamptonshire NN17 5LU UK
| | - Sarah Shennan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Lauren Best
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- Omega Ingredients Ltd Orion Avenue, Great Blakenham Ipswich IP6 0LW UK
| | - Oluseyi Moses Ajayi
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Nick Tucker
- School of Engineering University of Lincoln Brayford Pool Lincoln LN6 7TS UK
| | - Bukola A Onarinde
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
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Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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T. C. S, Ghosh BC. Bio‐functional attributes in Cheddar cheese made from the milk of indigenous and crossbred cows. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Soumyashree T. C.
- Dairy Technology Division ICAR‐National Dairy Research Institute Bengaluru India
| | - Bikash C. Ghosh
- Dairy Technology Division ICAR‐National Dairy Research Institute Bengaluru India
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Oladejo TC, Olaniyi OO, Ayodeji AO, Akinyele BJ. Protease produced by Lactobacillus brevis enhanced nutritional values of African yam beans and demonstrated improvement in the growth and blood indices of albino rats. Heliyon 2020; 6:e05123. [PMID: 33134572 PMCID: PMC7586077 DOI: 10.1016/j.heliyon.2020.e05123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/24/2020] [Accepted: 09/28/2020] [Indexed: 12/04/2022] Open
Abstract
This study evaluates the nutritional values of African yam bean hydrolyzed with protease from Lactobacillus brevis and afterward assess its effect on the growth and blood parameters of albino rats. The nutritional compositions of AYB hydrolyzed with partially purified protease from L. brevis were determined by standard chemical methods. The protease-hydrolyzed AYB was thereafter formulated into feeds with different inclusion levels (20, 40 and 60%), which was used to feed albino rats for 27 days. After the feeding trial, the blood of anesthetized albino rats was collected using the cardiac puncture method, and the hematological parameters were determined by standard biochemical methods. The AYB hydrolyzed with partially purified protease had the highest percentage crude protein with a value of 31.2% when compared with boiled, soaked and boiled, and raw sample with the values of 20.9, 20.9 and 19.9%, respectively. The treatment of AYB with purified protease also resulted in an increase of vitamins and some essential amino acids when compared with unhydrolyzed AYB. The group of rats fed with 60% hydrolyzed AYB had the highest percentage average weight gain of approximately 144%, while the values recorded for the groups fed with commercial feed and unhydrolyzed AYB were approximately 86 and 101%, respectively. The hematological analysis revealed that the hemoglobin (Hb) and packed cell volume (PCV) of the group fed with 40% hydrolyzed AYB of 14 g/L and 38% respectively, were significantly higher than the rats fed with commercial feed with values of 10 g/L and 32%, respectively. Thus, enzyme-hydrolyzed AYB might be a suitable alternative to animal protein with good functional properties.
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Diniz-Silva HT, Brandão LR, de Sousa Galvão M, Madruga MS, Maciel JF, Leite de Souza E, Magnani M. Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils. Food Microbiol 2020; 86:103348. [DOI: 10.1016/j.fm.2019.103348] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 09/23/2019] [Accepted: 10/07/2019] [Indexed: 02/06/2023]
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Gulzar N, Sameen A, Muhammad Aadil R, Sahar A, Rafiq S, Huma N, Nadeem M, Arshad R, Muqadas Saleem I. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking. Foods 2020; 9:E214. [PMID: 32092858 PMCID: PMC7073562 DOI: 10.3390/foods9020214] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.
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Affiliation(s)
- Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, Pakistan; (N.G.); (M.N.); (I.M.S.)
| | - Aysha Sameen
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Rana Muhammad Aadil
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Amna Sahar
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Saima Rafiq
- Department of Food Science and Technology, University of Poonch, Rawalakot 12350, Pakistan;
| | - Nuzhat Huma
- National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan; (R.M.A.); (N.H.)
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, Pakistan; (N.G.); (M.N.); (I.M.S.)
| | - Rizwan Arshad
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan;
| | - Iqra Muqadas Saleem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, Pakistan; (N.G.); (M.N.); (I.M.S.)
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Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
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This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
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Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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Chen L, Shangguan W, Bao C, Shu G, Chen H. Collaborative optimization and molecular docking exploration of novel ACE-inhibitory peptides from bovine milk by complex proteases hydrolysis. ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY 2019; 48:180-187. [DOI: 10.1080/21691401.2019.1699824] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Li Chen
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, PR China
| | - Wenfei Shangguan
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
| | - Chunju Bao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
| | - Guowei Shu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
| | - He Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
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12
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Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108498] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040096] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.
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14
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Technological aspects, health benefits, and sensory properties of probiotic cheese. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-1154-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Ozturkoglu-Budak S, Akal HC, Buran İ, Yetişemiyen A. Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12. J Dairy Sci 2019; 102:6901-6913. [DOI: 10.3168/jds.2019-16479] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/23/2019] [Indexed: 11/19/2022]
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Toe CJ, Foo HL, Loh TC, Mohamad R, Abdul Rahim R, Idrus Z. Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods. Int J Mol Sci 2019; 20:E1777. [PMID: 30974873 PMCID: PMC6480130 DOI: 10.3390/ijms20071777] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 03/11/2019] [Accepted: 03/13/2019] [Indexed: 11/17/2022] Open
Abstract
Amino acids (AAs) are vital elements for growth, reproduction, and maintenance of organisms. Current technology uses genetically engineered microorganisms for AAs production, which has urged the search for a safer food-grade AA producer strain. The extracellular proteolytic activities of lactic acid bacteria (LAB) can be a vital tool to hydrolyze extracellular protein molecules into free AAs, thereby exhibiting great potential for functional AA production. In this study, eight LAB isolated from Malaysian foods were determined for their extracellular proteolytic activities and their capability of producing AAs. All studied LAB exhibited versatile extracellular proteolytic activities from acidic to alkaline pH conditions. In comparison, Pediococcus pentosaceus UP-2 exhibited the highest ability to produce 15 AAs extracellularly, including aspartate, lysine, methionine, threonine, isoleucine, glutamate, proline, alanine, valine, leucine, tryptophan, tyrosine, serine, glycine, and cystine, followed by Pediococcus pentosaceus UL-2, Pediococcus acidilactici UB-6, and Pediococcus acidilactici UP-1 with 11 to 12 different AAs production detected extracellularly. Pediococcus pentosaceus UL-6 demonstrated the highest increment of proline production at 24 h of incubation. However, Pediococcus acidilactici UL-3 and Lactobacillus plantarum I-UL4 exhibited the greatest requirement for AA. The results of this study showed that different LAB possess different extracellular proteolytic activities and potentials as extracellular AA producers.
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Affiliation(s)
- Cui Jin Toe
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Rosfarizan Mohamad
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Raha Abdul Rahim
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Zulkifli Idrus
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Gulzar N, Rafiq S, Nadeem M, Imran M, Khalique A, Muqada Sleem I, Saleem T. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese. Lipids Health Dis 2019; 18:33. [PMID: 30696457 PMCID: PMC6352441 DOI: 10.1186/s12944-019-0976-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Accepted: 01/16/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese. METHODS Buffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design. RESULTS This study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2-4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10-11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10-11 concentration but storage days significantly (p < 0.05) decreased its concentration. CONCLUSION In modern era, Mozzarella cheese is major source of dietary fatty acids. The study demonstrated that Mozzarella cheese is a rich source of saturated fatty acids that has detrimental effect on health but it is also observed that it is also a major source of essential fatty acids that has beneficial impact on health. It is concluded that technological conditions like milling pH minimally influence cheese fatty acid profile but after manufacturing treatments and conditions like packaging and storage greatly influence fatty acid profile of cheese. It was concluded that cheese may get oxidized if it is packed in inappropriate packaging material that have reduced air barrier resistance. Moreover, cheese storage under light may also become oxidized which is also harmful for health.
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Affiliation(s)
- Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan.
| | - Saima Rafiq
- Department of Food Technology, University of Poonch, Rawalakot, 12350, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000, Pakistan
| | - Anjum Khalique
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
| | - Iqra Muqada Sleem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
| | - Tahir Saleem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
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Karaca OB, Güzeler N, Tangüler H, Yaşar K, Akın MB. Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts. Foods 2019; 8:foods8010033. [PMID: 30669321 PMCID: PMC6352206 DOI: 10.3390/foods8010033] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 11/23/2022] Open
Abstract
In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.
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Affiliation(s)
- Oya Berkay Karaca
- Karatas School of Tourism and Hotel Management, Cukurova University, 01903 Adana, Turkey.
| | - Nuray Güzeler
- Agricultural Faculty, Department of Food Engineering, Cukurova University, 01330 Adana, Turkey.
| | - Hasan Tangüler
- Faculty of Engineering, Department of Food Engineering, Nigde University, 51245 Nigde, Turkey.
| | - Kurban Yaşar
- Department of Food Engineering, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey.
| | - Mutlu Buket Akın
- Faculty of Engineering, Department of Food Engineering, Harran University, 63100 Şanlıurfa, Turkey.
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Shabbir U, Huma N, Javed A. Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.28918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.
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Stefanovic E, Kilcawley KN, Roces C, Rea MC, O'Sullivan M, Sheehan JJ, McAuliffe O. Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese. Front Microbiol 2018; 9:1506. [PMID: 30026739 PMCID: PMC6041430 DOI: 10.3389/fmicb.2018.01506] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 06/18/2018] [Indexed: 11/13/2022] Open
Abstract
The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. These bacteria are recognized for their potential to improve Cheddar cheese flavor when used as adjunct cultures. In this study, three strains of L. paracasei (DPC2071, DPC4206, and DPC4536) were evaluated for their contribution to the enhancement and diversification of flavor in short-aged Cheddar cheese. The strains were selected based on their previously determined genomic diversity, variability in proteolytic enzyme activities and metabolic capability in cheese model systems. The addition of adjunct cultures did not affect the gross composition or levels of lipolysis of the cheeses. The levels of free amino acids (FAA) in cheeses showed a significant increase after 28 days of ripening. However, the concentrations of individual amino acids in the cheeses did not significantly differ except for some amino acids (aspartic acid, threonine, serine, and tryptophan) at Day 14. Volatile profile analysis revealed that the main compounds that differentiated the cheeses were of lipid origin, such as long chain aldehydes, acids, ketones, and lactones. This study demonstrated that the adjunct L. paracasei strains contributed to the development and diversification of compounds related to flavor in short-aged Cheddar cheeses.
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Affiliation(s)
- Ewelina Stefanovic
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Kieran N. Kilcawley
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Clara Roces
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Mary C. Rea
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Maurice O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jeremiah J. Sheehan
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Olivia McAuliffe
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
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21
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El-Garhi HEM, El-Aidie SA, Rashid NA, Hayee ZA. Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures. FOOD SCI TECHNOL INT 2018; 24:465-475. [PMID: 29600878 DOI: 10.1177/1082013218766979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined. The results showed that protein content of all treatments was significantly lower than the control. Utilization of starter cultures in ultrafiltered processed cheese production increased titratable acidity, where titratable acidity of the treatments (PC22-3, PC60-3, and PC8-3) was significantly higher than the other treatments and the control. PC8-1, PC60-1, and PC22-1 treatments were the highest penetrometer readings and with low firmness. All treatments had higher water soluble nitrogen/total nitrogen%, total bacterial viable and lactic acid bacterial counts especially PC22-3, PC60-3, and PC8-3 compared to the control. The results revealed that PC60-1 and PC22-3 treatments gained the highest acceptability scores than PC60-3, PC22-1, and the control.
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Affiliation(s)
- Hosam-Eddin M El-Garhi
- 1 Dairy Science and Technology Department, Faculty of Agriculture, Fayoum University, Al Fayoum, Egypt
| | - Safaa Am El-Aidie
- 2 Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt.,3 Lincoln University College, Petaling Jaya, Malaysia
| | - Norizzah A Rashid
- 4 Food Technology Department, Faculty of Applied Sciences, 54703 Universiti Teknologi (MARA (UiTM) , Shah Alam, Malaysia
| | - Zaibunnisa A Hayee
- 4 Food Technology Department, Faculty of Applied Sciences, 54703 Universiti Teknologi (MARA (UiTM) , Shah Alam, Malaysia
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Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome. Appl Environ Microbiol 2017; 83:AEM.01494-17. [PMID: 28842539 DOI: 10.1128/aem.01494-17] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Accepted: 08/07/2017] [Indexed: 12/22/2022] Open
Abstract
This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.
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Cuffia F, George G, Renzulli P, Reinheimer J, Meinardi C, Burns P. Technological challenges in the production of a probiotic pasta filata soft cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Huma N, Rafiq S, Sameen A, Pasha I, Khan MI. Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 31:287-292. [PMID: 28728356 PMCID: PMC5767512 DOI: 10.5713/ajas.17.0031] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2017] [Revised: 05/15/2017] [Accepted: 06/24/2017] [Indexed: 02/07/2023]
Abstract
Objective The aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening. Methods The antioxidant potential of WSPs extract was assessed through 2,2’-azinobis-3-ethylbenzothiazoline-6sulfonic acid (ABTS)-radical scavenging activity. In addition, impact of WSPs extract on cell viability and production of reactive oxygen species (ROS) in human colon adenocarcinoma Caco-2 (tert-butylhydroperoxide-induced) cell lines was also evaluated. Results The ABTS-radical scavenging activity increased progressively with ripening period and dose-dependently in both cheeses. However, peptide extract from buffalo milk Cheddar cheese demonstrated relatively higher activity due to higher contents of water-soluble nitrogen. Intracellular ROS production in Caco-2 cells decreased significantly (p<0.05) till 150th day of cheese ripening and remained constant thereafter. Additionally, dose-dependent response of WSPs extract on antioxidant activity was noticed in the Caco-2 cell line. Conclusion On the basis of current in vitro study, the Cheddar cheese WSPs extract can protect intestinal epithelium against oxidative stress due to their antioxidant activity.
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Affiliation(s)
- Nuzhat Huma
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
| | - Saima Rafiq
- Department of Food Science and Technology, The University of Poonch Rawalakot, Azad Kashmir 12350, Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
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25
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New Proteolytic Pathway with Probable Hypoallergenic Properties of Lactobacillus Isolated from Dromedary Milk. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2017. [DOI: 10.1007/s13369-017-2442-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Murtaza MA, Huma N, Shabbir MA, Murtaza MS, Anees-ur-Rehman M. Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12406] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mian A Murtaza
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha 40100 Pakistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Muhammad A Shabbir
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Mian S Murtaza
- Department of Food Science and Technology; Muhammad Nawaz Shareef University of Agriculture; Multan 60000 Pakistan
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27
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Lee JY, Joung JY, Choi YS, Kim Y, Oh NS. Characterisation of microbial diversity and chemical properties of Cheddar cheese prepared from heat-treated milk. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Rafiq S, Huma N, Pasha I, Shahid M, Xiao H. Angiotensin-converting enzyme-inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12373] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Saima Rafiq
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Muhammad Shahid
- Department of Biochemistry; University of Agriculture; Faisalabad 38040 Pakistan
| | - Hang Xiao
- Department of Food Science; College of Natural Sciences; University of Massachusetts Amherst; Amherst MA 01003 USA
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29
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Yu H, Liu Z, Hang F, Mo B. Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening. Food Sci Biotechnol 2016; 25:785-793. [PMID: 30263337 PMCID: PMC6049142 DOI: 10.1007/s10068-016-0133-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 03/10/2016] [Accepted: 03/10/2016] [Indexed: 11/28/2022] Open
Abstract
Two kinds of semi-hard cheeses, with Monascus purpureus and without M. purpureus, were manufactured, and effects of M. purpureus on physicochemical properties and proteolysis were evaluated during 36 days of ripening. Addition of M. purpureus changed the microbial survival and showed no significant effect on physicochemical properties of the cheeses, including dry matter and pH. Regardless on the rind or in the core, the indices of proteolysis had no significant difference (p>0.05), whereas there were significant differences of total free amino acid (FAA) and individual FAA between cheeses; this indicated that M. purpureus had no significant effect on the primary proteolysis, but affected the content and ratio of individual FAAs during maturation. Electrophoretic analysis showed strong degradation of αs1-casein in the core and on the rind of cheeses, while β-casein was highly degraded on the rind but less in the core. Thus, Monascus spp. might have a potential application in the manufacture of cheeses.
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Affiliation(s)
- Huaning Yu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
| | - Feng Hang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
| | - Beihong Mo
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
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30
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Mazinani S, Fadaei V, Khosravi-Darani K. Impact ofSpirulina platensison Physicochemical Properties and Viability ofLactobacillus acidophilusof Probiotic UF Feta Cheese. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12717] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sedigheh Mazinani
- Department of Food Science & Technology; Shahr-e-Qods Branch, Islamic Azad University; Tehran Iran
| | - Vajiheh Fadaei
- Department of Food Science & Technology; Shahr-e-Qods Branch, Islamic Azad University; Tehran Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
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31
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Ehsannia S, Sanjabi MR. Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:996-1003. [PMID: 27162379 PMCID: PMC4837710 DOI: 10.1007/s13197-015-2159-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2015] [Accepted: 12/22/2015] [Indexed: 01/08/2023]
Abstract
Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10(7)-10(8) CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.
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Affiliation(s)
- Sheida Ehsannia
- />Department of Food Science and Technology, Islamic Azad University, Pharmaceutical Sciences Branch (IAUPS), No 99, Yakhchal, Gholhak, Dr. Shariati, P.O. Box 19395-6466, Tehran, Iran
| | - Mohammad Reza Sanjabi
- />Department of Animal and Poultry Science and Fisheries, Agricultural Research Institute, Iranian Research Organization for Science and Technology (IROST), Tehran, P.O. Box 3353-5111, Iran
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Hosseini Nezhad M, Hussain MA, Britz ML. Stress responses in probiotic Lactobacillus casei. Crit Rev Food Sci Nutr 2016; 55:740-9. [PMID: 24915363 DOI: 10.1080/10408398.2012.675601] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal (GI) tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains and their environment has gained increased interest in recent years. This paper presents an overview of the important features of stress responses in Lb. casei, and related proteomic or gene expression patterns that may improve their use as starter cultures and probiotics.
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33
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Chaves K, Gigante M. Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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34
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Ehsannia S, Sanjabi MR. Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans
During Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sheida Ehsannia
- Department of Food Science and Technology; Islamic Azad University; Pharmaceutical Sciences Branch (IAUPS); Tehran Iran
| | - Mohammad Reza Sanjabi
- Department of Animal and Poultry Science and Fisheries; Agricultural Research Institute; Iranian Research Organization for Science and Technology (IROST); P.O. Box 3353-5111 Tehran Iran
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35
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Pereira da Costa M, Conte-Junior CA. Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12148] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Hong-Xin J, Mi-Ya S, Guang-Yu G. Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.1003099] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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37
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Murtaza M, Huma N, Sameen A, Murtaza M, Mahmood S, Mueen-ud-Din G, Meraj A. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content. J Dairy Sci 2014; 97:6700-7. [DOI: 10.3168/jds.2014-8046] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2014] [Accepted: 07/09/2014] [Indexed: 11/19/2022]
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38
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39
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Iacumin L, Ginaldi F, Manzano M, Anastasi V, Reale A, Zotta T, Rossi F, Coppola R, Comi G. High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR. Food Microbiol 2014; 46:357-367. [PMID: 25475306 DOI: 10.1016/j.fm.2014.08.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 08/01/2014] [Accepted: 08/12/2014] [Indexed: 11/30/2022]
Abstract
The correct identification and characterisation of bacteria is essential for several reasons: the classification of lactic acid bacteria (LAB) has changed significantly over the years, and it is important to distinguish and define them correctly, according to the current nomenclature, avoiding problems in the interpretation of literature, as well as mislabelling when probiotic are used in food products. In this study, species-specific PCR and HRM (high-resolution melting) analysis were developed to identify strains belonging to the Lactobacillus casei group and to classify them into L. casei, Lactobacillus paracasei and Lactobacillus rhamnosus. HRM analysis confirmed to be a potent, simple, fast and economic tool for microbial identification. In particular, 201 strains, collected from International collections and attributed to the L. casei group, were examined using these techniques and the results were compared with consolidated molecular methods, already published. Seven of the tested strains don't belong to the L. casei group. Among the remaining 194 strains, 6 showed inconsistent results, leaving identification undetermined. All the applied techniques were congruent for the identification of the vast majority of the tested strains (188). Notably, for 46 of the strains, the identification differed from the previous attribution.
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Affiliation(s)
- Lucilla Iacumin
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy.
| | - Federica Ginaldi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
| | - Marisa Manzano
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
| | - Veronica Anastasi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
| | - Anna Reale
- Istituto di Scienze dell'Alimentazione-CNR, Avellino, Italy
| | - Teresa Zotta
- Istituto di Scienze dell'Alimentazione-CNR, Avellino, Italy
| | - Franca Rossi
- Dipartimento di Agricoltura, Ambiente e Alimenti Università degli Studi del Molise, Campobasso, Italy
| | - Raffaele Coppola
- Istituto di Scienze dell'Alimentazione-CNR, Avellino, Italy; Dipartimento di Agricoltura, Ambiente e Alimenti Università degli Studi del Molise, Campobasso, Italy
| | - Giuseppe Comi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
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McMahon D, Oberg C, Drake M, Farkye N, Moyes L, Arnold M, Ganesan B, Steele J, Broadbent J. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. J Dairy Sci 2014; 97:4780-98. [DOI: 10.3168/jds.2014-8071] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Accepted: 04/25/2014] [Indexed: 12/20/2022]
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41
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Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese. Int J Food Microbiol 2014; 181:60-6. [DOI: 10.1016/j.ijfoodmicro.2014.04.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 04/01/2014] [Accepted: 04/18/2014] [Indexed: 12/24/2022]
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42
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Development of a potential probiotic fresh cheese using two Lactobacillus salivarius strains isolated from human milk. BIOMED RESEARCH INTERNATIONAL 2014; 2014:801918. [PMID: 24971351 PMCID: PMC4058156 DOI: 10.1155/2014/801918] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 04/24/2014] [Accepted: 05/01/2014] [Indexed: 12/11/2022]
Abstract
Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated. Both L. salivarius strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days. Globally, the addition of the L. salivarius strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with L. salivarius CECT5713 presented significantly higher values of hardness. A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some L. salivarius-associated differences could be identified. All cheeses presented good results of acceptance after the sensory evaluation. Consequently, our results indicated that fresh cheese can be a good vehicle for the two L. salivarius strains analyzed in this study.
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Perotti MC, Wolf IV, Addis M, Comunian R, Paba A, Meinardi CA. Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-013-0158-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dias S, Oliveira M, Semedo-Lemsaddek T, Bernardo F. Probiotic Potential of Autochthone Microbiota from São Jorge and <i>Parmigiano-Reggiano</i> Cheeses. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.518193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Lorencová E, Buňková L, Pleva P, Dráb V, Kubáň V, Buňka F. Selected factors influencing the ability ofBifidobacteriumto form biogenic amines. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12427] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Eva Lorencová
- Department of Food Technology; Faculty of Technology; Tomas Bata University in Zlín; T.G. Masaryka 5555 760 01 Zlín Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering; Faculty of Technology; Tomas Bata University in Zlín; T.G. Masaryka 5555 760 01 Zlín Czech Republic
| | - Pavel Pleva
- Department of Environmental Protection Engineering; Faculty of Technology; Tomas Bata University in Zlín; T.G. Masaryka 5555 760 01 Zlín Czech Republic
| | - Vladimír Dráb
- Dairy Research Institute; Ke Dvoru 12a 160 00 Praha Czech Republic
| | - Vlastimil Kubáň
- Department of Food Technology; Faculty of Technology; Tomas Bata University in Zlín; T.G. Masaryka 5555 760 01 Zlín Czech Republic
| | - František Buňka
- Department of Food Technology; Faculty of Technology; Tomas Bata University in Zlín; T.G. Masaryka 5555 760 01 Zlín Czech Republic
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46
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Dissanayake M, Ramchandran L, Donkor O, Vasiljevic T. Denaturation of whey proteins as a function of heat, pH and protein concentration. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.02.002] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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47
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Hashemi M, Tabatabaee Yazdi F, Yavarmanesh M, Milani E, Pasban A. Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Majid Hashemi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
| | - Masoud Yavarmanesh
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
| | - Elnaz Milani
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
- Department of Food Processing; Iranian Academic Centre for Education Culture and Research (ACECR); P.O. Box 91775-1376 Mashhad Iran
| | - Atena Pasban
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
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48
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Madureira AR, Soares JC, Amorim M, Tavares T, Gomes AM, Pintado MM, Malcata FX. Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1458-1465. [PMID: 23400948 DOI: 10.1002/jsfa.5915] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 08/28/2012] [Accepted: 09/25/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Probiotic whey cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. RESULTS Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the <3 kDa fraction exhibited higher activities in the case of L. casei and B. animalis than the control and L. acidophilus. CONCLUSION Whey cheeses with higher nutritional value were those inoculated with L. casei.
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Affiliation(s)
- Ana R Madureira
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
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Murtaza M, Rehman S, Anjum F, Huma N. Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. J Dairy Sci 2013; 96:1380-6. [DOI: 10.3168/jds.2012-5992] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2012] [Accepted: 11/29/2012] [Indexed: 11/19/2022]
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50
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HU YN, GE KS, JIANG L, GUO HY, LUO J, WANG F, REN FZ. Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.359] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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