Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/39294
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Biologija / Biology (N010)
Author(s): Skabeikytė, Erika;Jocienė, Giedrė;Bartkienė, Elena;Juodeikienė, Gražina;Vidmantienė, Daiva;Maruška, Audrius;Ragažinskienė, Ona
Title: The influence of the fermented with certain lactobacilli Rhaponticum carthamoides on the quality and safety of curd cheese
Is part of: The vital nature sign [elektroninis išteklius] : 8th international scientific conference : abstract book. Kaunas : Vytautas Magnus university, 2014, [no. 8]
Extent: p. 50-50
Date: 2014
Keywords: Curd cheese;Rhaponticum carthamoides;Fermentation;Lactobacilli
Abstract: The aim of this study was to investigate the effects of the fermented with different lactic acid bacteria (LAB) Rhaponticum carthamoides (Rc) on the quality and safety parameters of the curd cheese. For the herbs solid state (SSF) and submerged (SMF) fermentation with Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8 and Lactobacillus sakei KTU05-6 was used. Curd cheese samples were made with SSF and SMF Rc additives. The mass fraction of fermented Rc in the curd cheese was 7.0 %. Control samples were made without Rc additives and with not fermented Rc additives. The concentrations of L-(+) and D-(-) lactic acid in curd cheese samples were determined by an enzyme test kit (R – biopharm AG – Roche, Damstadt, Germany) as reported elsewhere (Yun, Wee, & Ryu 2003). Biogenic amines (BA) analysis was carried out according to the procedures developed by Ben Gigirey et al. (1999). Sensory analysis was carried out with FaceReader software. It was found that the concentration of D-(-) lactic acid isomers in curd cheese with fermented Rc additives range from 0.0002±0.000004 g/100g to 1.78±0.04 g/100g (in samples with SMF with P. pentosaceus Rc and in samples with SSF with P. acidilactici Rc, respectively). The concentration of BA‘s in all analysed samples were far below levels causing a health risk and was ranging from 0.34 to 171.27 mg kg-1(in control samples and in samples with SMF with L. sakei Rc, respectively). Also, fermented herbs hade a positive impact on the sensory properties of the curd cheese. Most acceptable curd cheese samples were found with SSF with P. pentosaceus Rc additive. We conclude that SSF and SMF with in experiment used LAB Rc additives could be used for the curd cheese quality and safety parameters improving, and this is a natural and safe way to increase the curd cheese quality
Internet: https://hdl.handle.net/20.500.12259/39294
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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