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https://doi.org/10.15567/mljekarstvo.2019.0405

Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

Natalia Taboada   ORCID icon orcid.org/0000-0003-4000-4447 ; Universidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustrias Departamento de Ciencias de los Alimentos, CP 4200, Santiago del Estero, Argentina
Carina Van Nieuwenhove ; Centro de Referencia para Lactobacilos (CERELA-CONICET), Laboratorio de Ecofisiología Tecnológica, CP 4000, San Miguel de Tucumán, Argentina
Roxana Medina ; Centro de Referencia para Lactobacilos (CERELA-CONICET), Laboratorio de Ecofisiología Tecnológica, CP 4000, San Miguel de Tucumán, Argentina
Soledad López Alzogaray ; Universidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustrias Departamento de Ciencias de los Alimentos, CP 4200, Santiago del Estero, Argentina

Puni tekst: engleski, pdf (244 KB) str. 251-263 preuzimanja: 244* citiraj
APA 6th Edition
Taboada, N., Van Nieuwenhove, C., Medina, R. i López Alzogaray, S. (2019). Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria. Mljekarstvo, 69 (4), 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
MLA 8th Edition
Taboada, Natalia, et al. "Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria." Mljekarstvo, vol. 69, br. 4, 2019, str. 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405. Citirano 09.05.2021.
Chicago 17th Edition
Taboada, Natalia, Carina Van Nieuwenhove, Roxana Medina i Soledad López Alzogaray. "Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria." Mljekarstvo 69, br. 4 (2019): 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
Harvard
Taboada, N., et al. (2019). 'Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria', Mljekarstvo, 69(4), str. 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
Vancouver
Taboada N, Van Nieuwenhove C, Medina R, López Alzogaray S. Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria. Mljekarstvo [Internet]. 2019 [pristupljeno 09.05.2021.];69(4):251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
IEEE
N. Taboada, C. Van Nieuwenhove, R. Medina i S. López Alzogaray, "Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria", Mljekarstvo, vol.69, br. 4, str. 251-263, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0405
Puni tekst: hrvatski, pdf (244 KB) str. 251-263 preuzimanja: 173* citiraj
APA 6th Edition
Taboada, N., Van Nieuwenhove, C., Medina, R. i López Alzogaray, S. (2019). Povećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline. Mljekarstvo, 69 (4), 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
MLA 8th Edition
Taboada, Natalia, et al. "Povećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline." Mljekarstvo, vol. 69, br. 4, 2019, str. 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405. Citirano 09.05.2021.
Chicago 17th Edition
Taboada, Natalia, Carina Van Nieuwenhove, Roxana Medina i Soledad López Alzogaray. "Povećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline." Mljekarstvo 69, br. 4 (2019): 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
Harvard
Taboada, N., et al. (2019). 'Povećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline', Mljekarstvo, 69(4), str. 251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
Vancouver
Taboada N, Van Nieuwenhove C, Medina R, López Alzogaray S. Povećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline. Mljekarstvo [Internet]. 2019 [pristupljeno 09.05.2021.];69(4):251-263. https://doi.org/10.15567/mljekarstvo.2019.0405
IEEE
N. Taboada, C. Van Nieuwenhove, R. Medina i S. López Alzogaray, "Povećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline", Mljekarstvo, vol.69, br. 4, str. 251-263, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0405

Sažetak
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 were the predominant microbiota in all samples. The highest specific esterase activities were detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty 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 inoculated as 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 perception of cheeses, and contributed thus to the development of a healthier food.

Ključne riječi
semi-hard goat cheese; starter cultures; adjunct cultures; fatty acid composition; conjugated linoleic acid; esterase activity

Hrčak ID: 225863

URI
https://hrcak.srce.hr/225863

[hrvatski]

Posjeta: 722 *