Pregled bibliografske jedinice broj: 1269499
Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese
Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese // Fermentation, 9 (2023), 5; 441, 17 doi:10.3390/fermentation9050441 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1269499 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Implementation of Novel Autochthonous
Microencapsulated Strains of Lactiplantibacillus
plantarum, Lactococcus lactis, and Lamb’s Rennet
in the Production of Traditional “Paški Sir”
Cheese
Autori
Kiš, Marta ; Zdolec, Nevijo ; Kazazić, Snježana ; Vinceković, Marko ; Jurić, Slaven ; Dobranić, Vesna ; Oštarić, Fabijan ; Marić, Ivan ; Mikulec, Nataša
Izvornik
Fermentation (2311-5637) 9
(2023), 5;
441, 17
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
microencapsulation ; Lactiplantibacillus plantarum ; Lactococcus lactis ; natural rennet ; lamb abomasum ; Paški sir
Sažetak
This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two different formulations of microparticles were prepared: (i) microparticles containing the strain of both Lactiplantibacillus plantarum and Lactococcus lactis (S2) and (ii) microparticles containing both strains and natural rennet (S3). These formulations were used in the production of Paški sir cheese simultaneously with standard production using non-encapsulated commercial starter cultures and commercial rennet (S1). The number of Lc. lactis isolates decreased at day 30 and were not isolated during the remaining ripening process, whereas the number of L. plantarum remained stable throughout the ripening process. The level of LAB and the release of the rennet from microsphere formulations at the end allowed for the production of cheese with the same characteristics as the commercial product, indicating no negative interactions of natural rennet, bacterial culture, and chemical components of microparticles. To our knowledge, this is the first report of a microencapsulated L. plantarum (isolated from the abomasum of lambs) coupled with natural lamb’s rennet used in the production of hard sheep cheese. This pilot study showed the great potential for maintaining authenticity in cheese production by combining traditional and sustainable innovative technologies.
Izvorni jezik
Engleski
Znanstvena područja
Veterinarska medicina, Poljoprivreda (agronomija)
POVEZANOST RADA
Projekti:
EK-KF-KK.01.1.1.04.0058 - Potencijal mikroinkapsulacije u proizvodnji sireva (SIR JE IN) (Mikulec, Nataša; Kazazić, Snježana; Zdolec, Nevijo, EK - KK.01.1.1.04) ( CroRIS)
EK-EFRR-KK.01.1.1.02.0004 - Centar za sigurnost i kvalitetu hrane (EK - KK.01.1.1.02) ( CroRIS)
Ustanove:
Veterinarski fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb,
Agronomski fakultet, Zagreb
Profili:
Nevijo Zdolec
(autor)
Marko Vinceković
(autor)
Fabijan Oštarić
(autor)
Nataša Mikulec
(autor)
Snježana Kazazić
(autor)
Vesna Dobranić
(autor)
Slaven Jurić
(autor)
Ivan Marić
(autor)
Marta Kiš
(autor)
Citiraj ovu publikaciju:
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
- Scopus