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Proizvodnja novog probiotičkog sira tipa Cheddar, veće ACE inhibicijske aktivnosti i većeg udjela γ-aminomaslačne kiseline, s pomoću Lactobacillus casei Zhang, izolirane iz fermentiranoga mliječnog napitka

Hai Kuan Wang ; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, PR China
Cheng Dong ; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, PR China
Yong Fu Chen ; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, PR China
Li Min Cui ; Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, PR China
He Ping Zhang ; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, PR China

Puni tekst: engleski, pdf (1 MB) str. 62-70 preuzimanja: 868* citiraj
APA 6th Edition
Wang, H.K., Dong, C., Chen, Y.F., Cui, L.M. i Zhang, H.P. (2010). A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang. Food Technology and Biotechnology, 48 (1), 62-70. Preuzeto s https://hrcak.srce.hr/48440
MLA 8th Edition
Wang, Hai Kuan, et al. "A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang." Food Technology and Biotechnology, vol. 48, br. 1, 2010, str. 62-70. https://hrcak.srce.hr/48440. Citirano 28.05.2020.
Chicago 17th Edition
Wang, Hai Kuan, Cheng Dong, Yong Fu Chen, Li Min Cui i He Ping Zhang. "A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang." Food Technology and Biotechnology 48, br. 1 (2010): 62-70. https://hrcak.srce.hr/48440
Harvard
Wang, H.K., et al. (2010). 'A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang', Food Technology and Biotechnology, 48(1), str. 62-70. Preuzeto s: https://hrcak.srce.hr/48440 (Datum pristupa: 28.05.2020.)
Vancouver
Wang HK, Dong C, Chen YF, Cui LM, Zhang HP. A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 28.05.2020.];48(1):62-70. Dostupno na: https://hrcak.srce.hr/48440
IEEE
H.K. Wang, C. Dong, Y.F. Chen, L.M. Cui i H.P. Zhang, "A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang", Food Technology and Biotechnology, vol.48, br. 1, str. 62-70, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/48440. [Citirano: 28.05.2020.]

Sažetak
Proizveden je sir tipa Cheddar s pomoću dodane kulture Lactobacillus casei Zhang, prethodno izolirane iz fermentiranoga mliječnog napitka „koumiss“ (Xilin Guole, središnja Mongolija, Kina). Iscrpno su ispitana probiotička svojstva izolirane kulture. Utvrđeno je da dodatak kulture nije bitno promijenio senzorička svojstva sira. Sir pripremljen s 0,1 % probiotičke kulture imao je nakon 6 mjeseci zrenja 9,6·107 CFU/g, sir s 1 % probiotičke kulture 7,7·107 CFU/g, a sir s 2 % probiotičke kulture 1,02·108 CFU/g bakterija roda Lactobacillus. U zrelom je kontrolnom uzorku sira (bez dodatka L. casei Zhang) broj bakterija Lactobacillus bio 5,7·107 CFU/g. Provedbom ERIC-PCR analize razlučena je dodana kultura L. casei Zhang od prirodne mikroflore sira, te utvrđen njezin rast. Također je izmjerena veća ACE inhibicijska aktivnost te veći udio γ-aminomaslačne kiseline u dobivenom siru, u usporedbi s kontrolnim uzorkom. Rezultati pokazuju da se dodatkom probiotičke kulture L. casei Zhang dobiva sir boljih svojstava, čija veća primjena pridonosi liječenju povišenog arterijskog tlaka.

Ključne riječi
ACE inhibicijska aktivnost; Lactobacillus casei Zhang; γ-aminomaslačna kiselina; probiotički sir tipa Cheddar; „koumiss“

Hrčak ID: 48440

URI
https://hrcak.srce.hr/48440

[engleski]

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