Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/59281
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dc.contributor.authorKondrotienė, Kristina-
dc.contributor.authorKašėtienė, Neringa-
dc.contributor.authorKaškonienė, Vilma-
dc.contributor.authorStankevičius, Mantas-
dc.contributor.authorKaškonas, Paulius-
dc.contributor.authorŠernienė, Loreta-
dc.contributor.authorBimbiraitė-Survilienė, Kristina-
dc.contributor.authorMalakauskas, Mindaugas-
dc.contributor.authorMaruška, Audrius-
dc.coverage.spatialUS-
dc.date.accessioned2018-10-07T02:04:17Z-
dc.date.available2018-10-07T02:04:17Z-
dc.date.issued2019-
dc.identifier.issn18671306-
dc.identifier.otherVDU02-000022736-
dc.identifier.urihttps://www.ncbi.nlm.nih.gov/pubmed/30027473-
dc.description.abstractThe main task of the present study was to evaluate an impact of three nisin Z-producing Lactococcus lactis bacteria newly isolated from raw goat milk for some fresh cow cheese characteristics during the storage. Microbiological evaluation for Listeria monocytogenes, Staphylococcus aureus, and viable lactic acid bacteria counts and determination of pH, titratable acidity, and lactic acid concentration of produced cheese were performed after 0, 24, 48, 72, and 96 h. Sensory analysis for the evaluation of acidity, flavor intensity, color intensity, bitterness, and crumbliness of prepared cheese was performed. The changes of volatile compounds in fresh cheese were evaluated using headspace solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. Chemometric methods were applied for the data analysis. Study showed that tested bacteria are suitable for the manufacturing of fresh cheese and possible application for fresh cheese biopreservation, as pathogenic bacteria did not grow during 4 days (96 h); chemometric analysis revealed that L. lactis strain LL56 was the most similar to commercially available L. lactis ATCC11454en
dc.description.sponsorshipBiochemijos katedra-
dc.description.sponsorshipKauno technologijos universitetas-
dc.description.sponsorshipLietuvos sveikatos mokslų universitetas. Veterinarijos akademija-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.format.extentp. 713-722-
dc.language.isoen-
dc.relation.ispartofProbiotics and antimicrobial proteins. New York : Springer, 2019, vol. 11, no. 2-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbyMEDLINE-
dc.relation.isreferencedbyIngenta Connect-
dc.relation.isreferencedbyAGRICOLA-
dc.relation.isreferencedbyScopus-
dc.subjectCheeseen
dc.subjectLactic aciden
dc.subjectLactobacillusen
dc.subjectNisinen
dc.subjectBacteriocinsen
dc.subjectFood qualityen
dc.subjectFood technologyen
dc.subject.classificationStraipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)-
dc.subject.otherMatavimų inžinerija / Measurement engineering (T010)-
dc.subject.otherChemija / Chemistry (N003)-
dc.titleEvaluation of fresh cheese quality prepared with newly isolated nisin Z-producing Lactococcus lactis bacteriaen
dc.typeresearch article-
dc.identifier.doihttps://doi.org/10.1007/s12602-018-9450-7-
dc.identifier.isiWOS:000471052600001-
dcterms.bibliographicCitation49-
dc.date.updated2019-10-10T16:27Z-
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local.typeS-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptŽemės ūkio akademija-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
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