کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8892004 | 1628510 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Pissa Paphos, a natural mastic resin (Pistacia terebinthus) was evaluated as an encapsulating and matrix-forming material for the immobilisation of the probiotic bacterium Lactobacillus casei ATCC 393. The immobilized biocatalyst was added as an adjunct for the production of functional myzithra cheese. In total, four myzithra cheeses were manufactured: (a) Cheese with L. casei cells entrapped in P. terebinthus matrix (Pissa Paphos) (b) Cheese with free L. casei cells and P. terebinthus resin, (c) Cheese with free L. casei cells without the resin and (d) Traditional myzithra cheese. P. terebinthus resin provided antimicrobial properties by suppressing the growth of fungi/yeasts in myzithra cheeses during refrigerated storage. On the contrary, the presence of the resin did not affect the cell counts of the probiotic microorganism which maintained in high populations (above 9 log CFU gâ1) during storage. Additionally, the viscus matrix of the resin seems to confer a protective effect on the entrapped L. casei cells since higher populations were observed over free cells. Moreover, all myzithra cheeses with incorporated resin were characterized by an exceptional mastic gum aroma and pleasant coherent texture which indicates the product's high commercialization potential.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 441-448
Journal: LWT - Volume 89, March 2018, Pages 441-448
نویسندگان
Vasiliki Schoina, Antonia Terpou, Loulouda Bosnea, Maria Kanellaki, Poonam S. Nigam,