Application of fermented soya as a bacterial starter for production of fermented milk

In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(–) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition

The effect of Chinese Hibiscus on the survival of Staphylococcus aureus, Listeria monocytogenes and Escherichia coli in vitro and in food Industry

The effect of Chinese Hibiscus on the survival of Staphylococcus aureus, Listeria monocytogenes and Escherichia coli in vitro and in food Industry Algimantas Slapkauskas1, Jurate Slapkauskaite2, Dalia Sekmokiene2 1Aleksandras Stulginskis University, Lithuania 2Lithuanian University of Health Sciences, Lithuania Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as bio-preservatives. This study will focus on the plant-derived products such as Chinese Hibiscus as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. The objective of this study was to investigate the effectiveness of Chinese Hibiscus acetone, ethanol and water extracts against a number of common foodborne pathogens. The disc diffusion method was used to screen extracts against Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. The survival of each species, demonstrated to be susceptible in vitro studies, was tested on curd type cheese and whey drink model system. The results indicate that inhibitory activity was dependent on the type and concentration of extract (p≤0.05). Chinese Hibiscus water extract was the most effective on L. monocytogene and S. aureus bacteria, although E. coli was inhibited by ethanol and acetone extracts. Gram-positive bacteria were more susceptible than Gram-negative bacteria in vitro. The effectiveness of these extracts was also tested in model food (cheese and whey) systems during storage. Chinese Hibiscus acetone extract (0.5%) in curd-type cheese was able to reduce E. coli significantly faster than the control (p≤0.05) during storage for 7 days. Than ethanol (0.5%) and water (1.0%) extract were able to reduce S. aureus and L. monocytogenes faster than the control sample, respectivelyLietuvos sveikatos mokslų universitetasVytauto Didžiojo universitetasŽemės ūkio akademij

The influence of aqueous extracts on curd-type cheese quality

Darbo tikslas – įvertinti įvairių augalų vandeninių ekstraktų, pagamintų iš skirtingų dalių: putino uogų (Viburnum opulus), tikrojo kardamono (Elettaria cardamomum), kvapiojo muskato (Myristica fragrans) ir indiškojo kumino (Cuminum Cyminum) sėklų, tikrojo imbiero (Zingiber officinale), tikrojo saldymedžio (Glycyrrhiza glabra) šakniastiebių, įtaką varškės sūrių kokybės rodikliams. Tyrimo metu buvo pagaminti jusliškai priimtinos koncentracijos vandeniniai augalų ekstraktai (1,5 %) ir nustatytas jų antimikrobinis aktyvumas. Pagal standartinę metodiką buvo pagaminti varškės sūriai. Įvertinome, kaip laikant kinta produkto fiziko-cheminiai rodikliai (pH ir spalvos koordinatės), pienarūgščių bakterijų skaičius ir juslinės-profilinės savybės. Nustatyta, kad augalų ekstraktai pailgino varškės sūrių tinkamumo vartoti terminą. Juose esančios medžiagos veikia kaip natūralūs konservantai. Lyginant su kontroliniu mėginiu, gaminiai su augaliniais priedais buvo saugesni mikrobiologiniu požiūriu. Galima teigti, kad augalai praturtino varškės sūrius sudėtyje esančiomis biologiškai aktyviomis medžiagomis, jos yra tinkamos natūralios priemonės pieno produktų juslinėms savybėms, biologinei vertei ir saugai pagerinti. Juslinio vertinimo rezultatai parodė, kad augalų ekstraktai turi įtakos varškės sūrių juslinėms savybėms – spalvai, skoniui ir kvapuiThe aim of this study was to evaluate the effect of aqueous extracts from different parts of plants such as berries of guelder rose (Viburnum opulus), seeds of cardamom (Elettaria cardamomum), musk (Myristica fragrans) and indian cumin (Cuminum cyminum), rootstock of ginger (Zingiber officinale) and liquorice (Glycyrrhiza glabra) on the quality of curd-type cheese. We produced organoleptically acceptable aqueous plant extracts (1.5% concentration) and evaluated their antimicrobial activity. According to the standard methodology we manufactured curd-type cheese. During the storage we identified physico-chemical properties (pH and colour coordinates), the number of lactic acid bacteria (LAB) and sensoryprofile properties of the final product. The experiment shows that plant extracts extended the shell-life of curd-type cheese, and the substances contained there act as natural preservatives. Curd-type cheese supplemented with plant extracts compared to the control sample is microbiologically safe. The study proves that curd-type cheese can be improved by adding plants rich in biological active substances, to improve the sensory properties, increase the biological value and extend the shell-life as safety by natural means. The effect of plant extracts has shown sensory properties of curd-type cheese – colour, taste, odour and acceptability. Keywords: curd-type cheese, aqueous plant extracts, sensory and physico-chemical analysisLietuvos sveikatos mokslų universitetasVytauto Didžiojo universitetasŽemės ūkio akademij

Evaluation of the Physicochemical Parameters of Functional Whey Beverages

The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2 % of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of fatty acids, peroxide and anisidine values, fatty acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that the addition of fl axseed oil affected the sensory, physical and chemical properties of the beverages. High quantities of oleic and α-linolenic fatty acids (18.97 and 54.82 %, respectively) and negligible amounts of palmitic and myristic acids (4.79 and 0.04 %, respectively) were found in the product. On the basis of the obtained results, the beverages from whey enriched with flaxseed oil had a favourable ratio of n-6/n-3 polyunsaturated fatty acids and atherogenic and thrombogenic indices. The addition of a stabiliser and the pasteurisation of whey beverages with flaxseed oil did not aff ect the sensory parameters and the acidity of the products. The highest peroxide value (2.36 meq O2/kg) and acidity (0.34 %) were found in the samples with pH=4.0 after 30-day storage at (6±1) °С. A strong negative correlation was estimated between the amount of polyunsaturated fatty acids and a nisidine value (R=–0.871; p<0.05), peroxide value (R=–0.728; p<0.05) and fatty acidity (R=–0.948; p<0.05)

Augalinių ekstraktų Cyclopia intermedia ir Hibiscus rosa-sinensis antimikrobinės ir antioksidacinės savybės

Vytauto Didžiojo universitetasŽemės ūkio akademij

The Influence of aqueous plant extracts on the quality of curd type cheese

ISSN 2335-8653 ; Online ISSN 2335-8718Nowadays the biggest considerations in bio preservation are dedicated to plant extracts or plant-derived compounds. Plants are able to produce a large number of diverse bioactive compounds. Many antioxidant and antimicrobial compounds can be found in fruits and vegetables including phenolics, carotenoids, anthocyanins, and tocopherols. As dietary compounds, they are widely known antioxidants that inhibit the oxidation of low-density lipoproteins. Attention has also been paid to their antimicrobial activity. Aim: The aim of this study was to evaluate the effect of some aqueous plant extracts on the quality of curd type cheese. Methods: Different aqueous extracts from fruits of guelder rose (Viburnum opulus), seeds of cardamom (Elettaria cardamomum), musk (Myristica fragrans) and indian cumin (Cuminum Cyminum), the rootstock of ginger (Zingiber officinale) and liquorice (Glycyrrhiza glabra) were prepared (1.5% concentration) and their antimicrobial activity was evaluated. Curd-type cheese was manufactured according to standard methodology. Physical- chemical properties (pH and sensory evaluation), number of lactic acid bacteria (LAB) were estimated during cheese storage and in the final product. Results: The experiment showed that plant extracts extended shelf life of curd-type cheese as the substances contained in them acted as natural (bio) preservatives. Curd-type cheese supplemented with plant extracts was microbiologically safe compared to control sample. Conclusions: All plant extract enhanced flavour of curd-type cheese and extended its shelf life by significantly reducing the numbers of pathogenic and spoilage bacteriaLietuvos sveikatos mokslų universitetas. Medicinos akademijaLietuvos sveikatos mokslų universitetas. Veterinarijos akademijaVytauto Didžiojo universitetasŽemės ūkio akademij

Safety Assessment and Preliminary in Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk

The present study was conducted to find the potential of Lactococcus lactis strains naturally present in raw and fermented milk as probiotics and to evaluate their safety and some technological characteristics. There are numerous studies that evaluated probiotic properties of lactococci, nevertheless, limited studies on the probiotic potential of lactococci isolated from raw milk or dairy products were performed. Strains isolation from raw milk or dairy products and their characterization is important when selection of starter strains for the production of functional dairy foods is performed. Depending on aroma production and acidifying activity, 33 L. lactis strains were selected out of 169 and evaluated for safety, technological and probiotic properties. These strains were screened for antibiotic sensitivity, enzymatic activity, hemolytic and gelatinase activities. The strains were also assessed for resistance to bile salts and acid, growth in bile acids and cholesterol, cell surface hydrophobicity. Based on the obtained results, two strains with the best probiotic potential were selected. These two L. lactis strains, with 51% and 67% survival at low pH and more than 80% resistance to various bile salt concentrations, proved their resistance in vitro to gastric conditions. Also these strains proved to be good acidifiers (the pH of milk was reduced by at least 1 unit in 6 h at 30-37 °C) and can be used in the development of functional dairy foods as starter cultures