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dc.contributor.author
Taboada, Natalia Verónica
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dc.contributor.author
Van Nieuwenhove, Carina Paola
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dc.contributor.author
Medina, Roxana Beatriz
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dc.contributor.author
Lopez Alzogaray, Maria Soledad
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dc.date.available
2020-02-03T21:39:44Z
dc.date.issued
2019-09
dc.identifier.citation
Taboada, Natalia Verónica; Van Nieuwenhove, Carina Paola; Medina, Roxana Beatriz; Lopez Alzogaray, Maria Soledad; Improving the conjugated linoleic acid content and the sensorial characteristics of
Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria; Croatian Dairy Union; Mljekarstvo; 69; 4; 9-2019; 251-263
dc.identifier.issn
0026-704X
dc.identifier.uri
http://hdl.handle.net/11336/96653
dc.description.abstract
In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses.The physicochemical composition was similar among cheeses, while the lactic acid bacteria werethe predominant microbiota in all samples. The highest specific esterase activities were detected incheeses with native strains. The fatty acid profile was significantly affected by native strains during theripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g offatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculatedas starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and in the global sensory perceptionof cheeses, and contributed thus to the development of a healthier food.
dc.description.abstract
U ovom radu uspoređivani su fizikalno-kemijski i mikrobiološki parametri, te sastav masnih kiselina i aktivnost specifičnih esteraza u polutvrdim kozjim sirevima proizvedenim pomoću nativnih sojeva bakterija mliječne kiseline (BMK) u odnosu na sireve proizvedene pomoću komercijalnih starter kultura. Fizikalno-kemijski parametri bili su slični, a mikrofloru su uglavnom sačinjavali BMK kao dominantni sojevi u svim sirevima. Najviše vrijednosti specifičnih esteraza utvrđene su kod sireva s nativnim sojevima BMK. Sastav masnih kiselina značajno je ovisio o prisutnosti nativnih sojeva BMK tijekom razdoblja zrenja (60 dana), s obzirom da je koncentracija konjugirane linolne kiseline (CLA) porasla s 0,60 na 1,03 g 100 g-1, dok su sirevi s komercijalnim starter kulturama sadržavali oko 0,60 g CLA na 100 g ukupnih masnih kiselina. Nadalje, u sirevima s nativnim sojevima BMK utvrđena je najviša koncentracija poželjnih masnih kiselina, kao i Δ9-desaturaza te CLA desaturaza indeksi; dok im je indeks aterogenosti bio najniži. Nativni sojevi korišteni kao starter ili kao pomoćne kulture pokazali su dobru sposobnost rasta u siru, a njihovi pozitivni učinci odrazili su se putem metabolita nastalih tijekom procesa zrenja na poželjna senzorska svojstva sireva, što u konačnici doprinosi procesu razvoja zdrave hrane.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Croatian Dairy Union
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ADJUNCT CULTURES
dc.subject
CONJUGATED LINOLEIC ACID
dc.subject
ESTERASE ACTIVITY
dc.subject
FATTY ACID COMPOSITION
dc.subject
SEMI-HARD GOAT CHEESE
dc.subject
STARTER CULTURES
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Improving the conjugated linoleic acid content and the sensorial characteristics of
Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria
dc.title
Povećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-12-11T20:14:37Z
dc.identifier.eissn
1846-4025
dc.journal.volume
69
dc.journal.number
4
dc.journal.pagination
251-263
dc.journal.pais
Croacia
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dc.journal.ciudad
Zagreb
dc.description.fil
Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
dc.journal.title
Mljekarstvo
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.15567/mljekarstvo.2019.0405
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=329181
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