publication . Article . Other literature type . 2016

Autohtoni sojevi roda Lactobacillus izolirani iz Istarskog sira kao potencijalne starter kulture

Hulak, Nataša; Žgomba Maksimović, Ana; Kaić, Ana; Skelin, Andrea; Mrkonjić Fuka, Mirna;
Open Access English
  • Published: 01 Nov 2016 Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobaci...
Medical Subject Headings: food and beverages
free text keywords: Istrian cheese; Lactobacillus spp.; starter cultures; antimicrobial activity, Dairying, SF221-250, Istarski sir; Lactobacillus spp.; starter kulture; antimikrobno djelovanje
Related Organizations
53 references, page 1 of 4

1. Ahola, A.J., Yli-Knuuttila, H., Suomalainen, T., Poussa, T., Ahlström, Meurman, J.H., Korpela, R. (2002): Short-term consumption of probiotic-containing cheese and its effect on dental caries risk factors, Archives of Oral Biology 47 (11), 799-804. doi: 10.1016/S0003-9969(02)00112-7 [OpenAIRE]

2. Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Parkouda, C., Jespersen, L. (2014): The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana, International Journal of Food Science, 2014 (721067). [OpenAIRE]

3. Anas, M., Zinedine, B.A., Rizk, H.A., Eddine, H.J., Mebrouk, K. (2012): Screening of autochthonous Lactobacillus species from Algerian raw goats' milk for the production of bacteriocin-like compounds against Staphylococcus aureus, African Journal of Biotechnology 11 (20), 4595-4606.

4. Beganović,J.,Kos,B.,LebošPavunc,A.,Uroić,K.,Džidara, P., Šušković, J. (2013): Proteolytic activity of probiotic strain Lactobacillus helveticus M92, Anaerobe 20, 58-64. doi: 10.1016/j.anaerobe.2013.02.004 [OpenAIRE]

5. Beresford, T.P., Fitzsimons, N., Brennan, N.L. Cogan, T.M. (2001): Recent advances in cheese microbiology, International Dairy Journal 11 (4-7), 259-274. doi: 10.1016/S0958-6946(01)00056-5 [OpenAIRE]

6. Bhattacharay, S., Das, A., American J. (2010): Study of physical and cultural parameters on the bacteriocins produced by lactic acid bacteria isolated from traditional Indian fermented foods, American Journal of Food Technology 5 (2), 111-120. doi: 10.3923/ajft.2010.111.120 Carneiro Ratao, I.M. (2010): Microbiological and chemical characterization of traditional cheese made from milk produced by the algarvian goat breed. Ph.D. thesis. Cranfield University.

Cheriguene, A., Chougrani, F., Bekada A.M.A., El Soda, M., Bensoltane, A. (2007): Enumeration and identification of lactic microflora in Algerian goats' milk, African J Biotechnol 6, 1854-1861. [OpenAIRE]

doi: 10.5897/AJB2007.000-2275

Claesson, M.J., Van Sinderen, D., O'Toole, P.W. (2007): The genus Lactobacillus - A genomic basis for understanding its diversity, FEMS Microbiology Letters 269 (1), 22-28.

doi: 10.1111/j.1574-6968.2006.00596.x

10. Daeschel, M.A. (1989). Antimicrobial substances from lactic acid bacteria for use as food preservatives, Food Technology (USA) 43 (1), 164-167.

11. Daly, C., Fitzgerald, G.F., O'Connor, L., Davis, R. (1998). Technological and Health benefits of dairy starter cultures, International Dairy Journal 8 (3), 195-205. doi: 10.1016/S0958-6946(98)00042-9

12. Del Re, B., Sgorbati, B., Miglioli, M., Palenzona, D. (2000). Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum, Letters in Applied Microbiology, 31, 438-442. doi: 10.1046/j.1365-2672.2000.00845.x [OpenAIRE]

13. Doleyres, Y., Fliss, I., Lacroix, C. (2004). Increased stress tolerance of Bifidobacterium longum and Lactococcus lactis produced during continuous mixed-strain immobilized-cell fermentation, Journal of Applied Microbiology 97 (3), 527-539. doi: 10.1111/j.1365-2672.2004.02326.x [OpenAIRE]

14. Domig, K.J.H., Kiss, H., Petricevic, L., Viernstein, H., Unger, F., Kneifel, W. (2014): Strategies for the evaluation and selection of potential vaginal probiotics from human sources: an exemplary study, Beneficial Microbes 5 (3), 263 - 272. doi: 10.3920/BM2013.0069

53 references, page 1 of 4
Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue