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Pregled bibliografske jedinice broj: 1210959

Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

Vrdoljak, Marija; Tudor Kalit, Milna; Dolenčić Špehar, Iva; Radeljević, Biljana; Jelić, Marko; Mandinić, Sandra; Frece, Jadranka; Kalit, Samir
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine) // Fermentation, 8 (2022), 382, 10 doi:10.3390/fermentation8080382 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1210959 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

Autori
Vrdoljak, Marija ; Tudor Kalit, Milna ; Dolenčić Špehar, Iva ; Radeljević, Biljana ; Jelić, Marko ; Mandinić, Sandra ; Frece, Jadranka ; Kalit, Samir

Izvornik
Fermentation (2311-5637) 8 (2022); 382, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Sir iz mišine ; cheese in a lambskin sack ; ripening ; proteolysis ; probiotic bacteria ; Lactobacillus plantarum B ; Lactococcus lactis subsp. lactis S1

Sažetak
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Veleučilište "Marko Marulić", Knin

Profili:

Avatar Url Biljana Radeljević (autor)

Avatar Url Samir Kalit (autor)

Avatar Url Marko Jelić (autor)

Avatar Url Marija Vrdoljak (autor)

Avatar Url Iva Dolenčić Špehar (autor)

Avatar Url Sandra Mandinić (autor)

Avatar Url Jadranka Frece (autor)

Avatar Url Milna Tudor Kalit (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada doi www.mdpi.com

Citiraj ovu publikaciju:

Vrdoljak, Marija; Tudor Kalit, Milna; Dolenčić Špehar, Iva; Radeljević, Biljana; Jelić, Marko; Mandinić, Sandra; Frece, Jadranka; Kalit, Samir
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine) // Fermentation, 8 (2022), 382, 10 doi:10.3390/fermentation8080382 (međunarodna recenzija, članak, znanstveni)
Vrdoljak, M., Tudor Kalit, M., Dolenčić Špehar, I., Radeljević, B., Jelić, M., Mandinić, S., Frece, J. & Kalit, S. (2022) Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). Fermentation, 8, 382, 10 doi:10.3390/fermentation8080382.
@article{article, author = {Vrdoljak, Marija and Tudor Kalit, Milna and Dolen\v{c}i\'{c} \v{S}pehar, Iva and Radeljevi\'{c}, Biljana and Jeli\'{c}, Marko and Mandini\'{c}, Sandra and Frece, Jadranka and Kalit, Samir}, year = {2022}, pages = {10}, DOI = {10.3390/fermentation8080382}, chapter = {382}, keywords = {Sir iz mi\v{s}ine, cheese in a lambskin sack, ripening, proteolysis, probiotic bacteria, Lactobacillus plantarum B, Lactococcus lactis subsp. lactis S1}, journal = {Fermentation}, doi = {10.3390/fermentation8080382}, volume = {8}, issn = {2311-5637}, title = {Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mi\v{s}ine)}, keyword = {Sir iz mi\v{s}ine, cheese in a lambskin sack, ripening, proteolysis, probiotic bacteria, Lactobacillus plantarum B, Lactococcus lactis subsp. lactis S1}, chapternumber = {382} }
@article{article, author = {Vrdoljak, Marija and Tudor Kalit, Milna and Dolen\v{c}i\'{c} \v{S}pehar, Iva and Radeljevi\'{c}, Biljana and Jeli\'{c}, Marko and Mandini\'{c}, Sandra and Frece, Jadranka and Kalit, Samir}, year = {2022}, pages = {10}, DOI = {10.3390/fermentation8080382}, chapter = {382}, keywords = {Sir iz mi\v{s}ine, cheese in a lambskin sack, ripening, proteolysis, probiotic bacteria, Lactobacillus plantarum B, Lactococcus lactis subsp. lactis S1}, journal = {Fermentation}, doi = {10.3390/fermentation8080382}, volume = {8}, issn = {2311-5637}, title = {Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mi\v{s}ine)}, keyword = {Sir iz mi\v{s}ine, cheese in a lambskin sack, ripening, proteolysis, probiotic bacteria, Lactobacillus plantarum B, Lactococcus lactis subsp. lactis S1}, chapternumber = {382} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
    • Emerging Sources Citation Index (ESCI)
  • Scopus

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