Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese
| Autor: | Tuba Şanli, Ali Koçak, Elif Ayse Anli, Ali Adnan Hayaloglu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Lactobacillus casei Antioxidant biology Chemistry Lactococcus lactis subsp cremoris medicine.medical_treatment Lactococcus lactis food and beverages Ripening 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0404 agricultural biotechnology Starter 010608 biotechnology Lactobacillus medicine Food science Lactobacillus plantarum Food Science |
| Zdroj: | LWT. 123:109127 |
| ISSN: | 0023-6438 |
| Popis: | A mixed commercial starter culture containing Lactococcus lactis subps lactis and Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct cultures including Lactobacillus casei (Cheese B), Lactobacillus plantarum (Cheese C) and Lactobacillus bulgaricus (Cheese D) in the manufacture of white brined cheese using goat's milk. Use of adjunct culture was not significantly affected pH and gross chemical composition except for nitrogenous compounds; however, use of adjunct cultures in cheese manufacture showed a potential increase in ACE-inhibitory and antioxidant activity parallel to the increase in water-soluble nitrogenous compounds until the 60th day of ripening. The highest antioxidant and ACE-inhibitory activity was detected in cheese D (62.55%) and cheese B (51.95%), respectively. All cheese samples showed almost similar peptide profile; however, quantitative differences were observed. In conclusion, use of adjunct cultures in white-brined goat-milk cheese manufacturing contribute to increase in ACE-inhibitory activity and antioxidant activity. |
| Databáze: | OpenAIRE |
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