Microbiological, Physico-Chemical, Nutritional And Sensory Characterization Of Traditional Matsoni: Selection And Use Of Autochthonous Multiple Strain Cultures To Extend Its Shelf-Life
| Autor: | Tarik Ozturk, Vincenzina Fusco, M. Morea, Cecilia Alejandra Fontana, Skapska Sylwia, Jasinska Urszula T, Grazia Marina Quero, Pier Sandro Cocconcelli, Lubomiła Owczarek, Mehlika Borcakli |
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| Rok vydání: | 2014 |
| Předmět: |
Cultured Milk Products
Shelf life Microbiology Sensory analysis Microbial ecology chemistry.chemical_compound Starter Lactobacillales Lactobacillus Food Preservation Leuconostoc Animals Humans Food science DGGE biology business.industry food and beverages biology.organism_classification Lactic acid Biotechnology chemistry Food Storage Taste Fermentation Settore AGR/16 - MICROBIOLOGIA AGRARIA Cattle business Nutritive Value Autochthonous lactic acid bacteria Food Science Georgian fermented milk |
| Zdroj: | Food microbiology 38 (2014): 179–191. doi:10.1016/j.fm.2013.09.004 info:cnr-pdr/source/autori:Quero M.G., Fusco V.* a, Cocconcelli P.S. b, Owczarek L. c, Borcakli M. d, Fontana C. b, Skapska S. c, Jasinska U.T. c, Ozturk T. d, Morea M. a/titolo:Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life/doi:10.1016%2Fj.fm.2013.09.004/rivista:Food microbiology (Print)/anno:2014/pagina_da:179/pagina_a:191/intervallo_pagine:179–191/volume:38 |
| DOI: | 10.1016/j.fm.2013.09.004 |
| Popis: | Matsoni, a traditional Georgian fermented milk, has variable quality and stability besides a short shelf-life (72-120 h at 6 degrees C) due to inadequate production and storage conditions. To individuate its typical traits as well as select and exploit autochthonous starter cultures to standardize its overall quality without altering its typicality, we carried out a thorough physico-chemical, sensorial and microbial characterization of traditional Matsoni. A polyphasic approach, including a culture-independent (PCR-DGGE) and two PCR culture-dependent methods, was employed to study the ecology of Matsoni. Overall, the microbial ecosystem of Matsoni resulted largely dominated by Streptococcus (S.) thermophilus and Lactobacillus (Lb.) delbrueckii subsp. bulgaricus. High loads of other lactic acid bacteria species, including Lb. helveticus, Lb. paracasei and Leuconostoc (Leuc.) lactis were found to occur as well. A selected autochthonous multiple strain culture (AMSC) composed of one Lb. bulgaricus, one Lb. paracasei and one S. thermophilus strain, applied for the pilot-scale production of traditional Matsoni, resulted the best in terms of enhanced shelf-life (one month), sensorial and nutritional quality without altering its overall typical quality. This AMSC is at disposal of SMEs who need to exploit and standardize the overall quality of this traditional fermented milk, preserving its typicality. (C) 2013 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
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