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Grujović MŽ, Marković KG, Morais S, Semedo-Lemsaddek T. Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese. Foods 2024; 13:2065. [PMID: 38998570 PMCID: PMC11241559 DOI: 10.3390/foods13132065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat's milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers.
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Affiliation(s)
- Mirjana Ž. Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia
| | - Katarina G. Marković
- Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia
| | - Susana Morais
- CIISA—Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | - Teresa Semedo-Lemsaddek
- CIISA—Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016 Lisbon, Portugal
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Wójtowski JA, Majcher M, Danków R, Pikul J, Mikołajczak P, Molińska-Glura M, Foksowicz-Flaczyk J, Gryszczyńska A, Łowicki Z, Zajączek K, Czyżak-Runowska G, Markiewicz-Kęszycka M, Stanisławski D. Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds. Foods 2023; 12:2963. [PMID: 37569232 PMCID: PMC10418787 DOI: 10.3390/foods12152963] [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: 07/02/2023] [Revised: 08/02/2023] [Accepted: 08/04/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into five feeding groups (four experimental and one control) of twelve goats each. The trial lasted 12 weeks. The experimental animals received supplements containing a mixture of seven or nine different species of herbs at 20 or 40 g/animal/day. The control group received feed without any herbal supplements. Milk obtained from experimental and control groups of animals was characterized by a low content of aroma compounds, with only 11 chemical compounds being identified. Decanoic methyl ester, methylo 2-heptanone and methylo-butanoic methyl ester had the highest share in the total variability of the tested aroma compounds (PCA). During the sensory evaluation, the smell and taste of most of the samples were similar (p > 0.05). However, the addition of herbal feed supplements lowered the concentration of Caproic acid (C6:0), Caprylic acid (C8:0) and Capric acid (C10:0), which caused a significant reduction in the goaty smell of milk. The obtained results indicate that the studied herbal supplements can reduce the intensity of goaty smell and allow goat milk production without modification of other sensory features.
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Affiliation(s)
- Jacek Antoni Wójtowski
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, 60-637 Poznań, Poland;
| | - Małgorzata Majcher
- Laboratory of Research on Volatile and Sensorally Active Compounds, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland;
| | - Romualda Danków
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland; (R.D.); (J.P.)
| | - Jan Pikul
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland; (R.D.); (J.P.)
| | - Przemysław Mikołajczak
- Department of Pharmacology, Poznań University of Medical Sciences, 60-806 Poznań, Poland;
| | - Marta Molińska-Glura
- Department of Forest Economics and Technology, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, 60-637 Poznań, Poland;
| | - Joanna Foksowicz-Flaczyk
- Department of Innovative Biomaterials and Nanotechnologies, Institute of Natural Fibres and Medicinal Plants, 60-630 Poznań, Poland;
| | - Agnieszka Gryszczyńska
- Department of Pharmacology and Phytochemistry, Institute of Natural Fibres and Medicinal Plants, 62-064 Plewiska, Poland; (A.G.); (Z.Ł.); (K.Z.)
| | - Zdzisław Łowicki
- Department of Pharmacology and Phytochemistry, Institute of Natural Fibres and Medicinal Plants, 62-064 Plewiska, Poland; (A.G.); (Z.Ł.); (K.Z.)
| | - Karolina Zajączek
- Department of Pharmacology and Phytochemistry, Institute of Natural Fibres and Medicinal Plants, 62-064 Plewiska, Poland; (A.G.); (Z.Ł.); (K.Z.)
| | - Grażyna Czyżak-Runowska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, 60-637 Poznań, Poland;
| | - Maria Markiewicz-Kęszycka
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin 4, Ireland;
| | - Daniel Stanisławski
- Computer Laboratory, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, 60-637 Poznań, Poland;
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Correlations of goat milk coagulation properties between dams and daughters. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Pazzola M, Amalfitano N, Bittante G, Dettori ML, Vacca GM. Corrigendum to "Composition, coagulation properties, and predicted cheesemaking traits of bulk goat milk from different farming systems, breeds, and stages of production" (J. Dairy Sci. 105:6724-6738). J Dairy Sci 2022; 105:7863-7864. [PMID: 35989036 DOI: 10.3168/jds.2022-105-9-7863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 04/04/2022] [Indexed: 11/19/2022]
Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Nicolò Amalfitano
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
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