Naslov
Characterisation and application of the autochthonous lactic acid bacteria as starter cultures for the fresh cheese production

Autori
Leboš Pavunc, Andreja ; Beganović, Jasna ; Kos, Blaženka ; Habjanič, Ksenija ; Šušković, Jagoda

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / - , 2011

Skup
International Congress of Food Technologists, Biotechnologists and Nutritionists (7 ; 2011)

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
lactic acid bacteria; starter cultures; fresh cheese

Sažetak
INTRODUCTION Traditionally produced fresh cheese is a product of the spontaneous milk fermentation by autochthonous lactic acid bacteria (LAB). Implementation of the commercial starter cultures, in the industrial fresh cheese production, has enabled controlling of the production and obtaining the final product with equable quality. However, there are some differences in the sensorial properties of industrially produced cheese in comparison with autochthonous one. Hence, the aim of this work was to characterise LAB, isolated from the autochthonous Croatian fresh cheeses, as starter cultures. METHODOLOGY LAB, grown on MRS agar, were isolated from the autochthonous Croatian fresh cheeses. Phenotypic identification included conventional microbiological methods, carbohydrate fermentation profiles obtained by API 50CHL test and SDS-PAGE of the whole cell proteins. Genotypic identification was performed by PCR with genus specific primers RAPD and AFLP techniques. Proteolytic activity of the isolated strains was tested by agar-well diffusion assay. Finally, fresh cheese produced with freeze-dried isolated autochthonous strains and its physico-chemical and sensory properties were compared with the one produced with commercial starter cultures. RESULTS AND DISCUSSION Fifteen gram-positive, catalase-negative and asporogenous bacterial strains were selected for further characterisation. Eleven lactic acid bacterial strains were attributed as mesophilic cocci and four as thermophilic lactobacilli. Further phenotypic and genotypic analyses revealed that those were 2 different LAB strains, identified as Lactobacillus fermentum A8 and Enterococcus faecium A7. Preliminary results indicated high proteolytic activity of these strains. Physico-chemical properties of the fresh cheese, produced with selected strains, resulted in better yield and improved sensorial properties, closer to the autochthonous fresh cheese, when compared the to the cheese produced with commercial starter culture. CONCLUSION The two autochthonous LAB were successfully applied as starter cultures for the controlled fresh cheese production and assured quality and safety of the final product with retained traditional characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA