Propionibacteria: probiotic properties

Pregled objavljenih podataka o svojstvima bakterija propionskog vrenja, mogućnosti njihova korištenja u proizvodnji propionske kiseline, organskih kiselina kratkog lanca, CO2, bakteriocina, vitamina te mogućnosti preživljavanja u probavnom sustavu.Review of published data on probiotic properties of Propionibacteria. Possibilities of using Propionibacteria in production of propionic acid, short-chain organic acids, CO2, bacteriocins, vitamins, and the possibility of their survival In alimentary canal

IDF REMCAT metoda za određivanje jačine sirila

U dalekoj prošlosti bilo je uobičajeno da proizvođači sira pripremaju sami, za svoje potrebe sirilo a dobivali su ga ekstrakcijom telećih želudaca. Kontrola sastava i kvalitete ekstrakta nije postojala. Međutim, od trenutka kada se sirilo počelo proizvoditi i komercijalizirati u industrijskom mjerilu, iskazala se potreba mjerenja jačine sirila zbog procjene njegove ekonomske vrijednosti

Antimicrobial and antimutagenic activity of probiotics

Pojavom, antibiotik-rezistentnih bakterija, koncept probiotika kao prirodnog načina sprječavanja rasta patogenih bakterija postaje vrlo zanimljiv. Probiotici su definirani kao živi mikrobni dodatak hrani koji osigurava povoljan učinak na domaćina, te poboljšava ravnotežu mikroflore njegovog probavnog sustava. U humanoj prehrani najčešće se kao probiotici koriste bakterije Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum. Bifidobacterium longum i kvasac Saccharomyces boulardii. Probiotici proizvode organske kiseline od kojih su octena, mliječna i pirogrožđana u najvećoj količini. Neki istraživači vjeruju da je mliječna kiselina jedina značajna antimikrobna tvar. Prikazana je antimutagena aktivnost octene, maslačne, mliječne i pirogrožđane kiseline koje proizvode probiotici, prema 8 mutagenih ili promutagenih tvari.With the emergence of antibiotic-resistant bacteria, the concept of probiotics as a natural way of suppressing pathogens has attracted much attention. Probiotics are defined as a "live microbial good supplement, which provide beneficial effects on the host by improving its intestinal microbial balance." Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum, Bifidobacterium longum and the yeast Saccharomyces boulardii are the most commonly organisms used as probiotics in human diet. Probiotic bacteria produce several organic acids with acetic, lactic and pyruvic acid being the major ones. Several researches belive that lactic acid is the only antimicrobial agent of importance. The antimutagenic activity of acetic, butyric, lactic and pyruvic acids, produced by probiotics, versus 8 mutagens or promutagens is reported

Inhibicija mljekarskih kultura za proizvodnju sira

Zadnjih nekoliko godina poduzimaju se mnoge uspješne mjere zaštite od infekcije bakteriofagom. Tako su npr. konstrukcije tehnoloških hnija u proizvodnji sira poboljšane, mljekarske se kulture aseptički razmnožavaju, bolja je selekcija kultura tj. bakterijskih sojeva

Retrospective of concentrated and dried dairy products development

U radu je prikazana retrospektiva razvoja tehnologije koncentriranja i sušenja mlijeka u industrijskoj preradi mlijeka. Od Marca Pola (XIII. stoljeće), kada se prvi put spominje koncentriranje i sušenje, u industrijskim uvjetima tijekom XIX. stoljeća počinje se razvijati ovaj proces na bazi pronalazaka Nicholasa Apperta, G. Bordena, J. Meyenberga. Prava ekspanzija industrije koncentriranih i sušenih mliječnih proizvoda je u XX. stoljeću. Krenulo se početkom stoljeća sa sušenjem na valjcima, ali je istovremeno razvijeno i sušenje raspršivanjem primjenom Percyevog patenta. Ta izvanredna inovacija omogućila je proizvodnju mnogih suhih proizvoda veoma visoke kakvoće, kako mliječnih tako i drugih kombiniranih prehrambenih, infant formula, farmaceutskih proizvoda. Zatim su uslijedila poboljšanja u koncentriranju i sušenju: u raspršivanje je uvedena instantizacija (1955.). Za industrijsku primjenu razvijene su membranske metode koncentriranja s frakcioniranjem (1970-tih godina), a uvedeno je i trostupnjevito sušenje (1980-tih godina).In this study the retrospective of the concentrating and drying technology in dairy industry has been reviewed. Concentrating and drying have first been mentioned in the description of Marco Polo’s wanderings in 13th century. However, development of industrial application of these procedures, based on the inventions of Nicholas Appert, G. Borden and J. Meyenberg, started during 19th century. The real expansion of the concentrated and dried milk industry was in 20th century. The start-up was with roller-drying, while simultaneously, the spray-drying, based on Percy\u27s patent, has also been developed. This remarkable invention enabled the production of many different dry products of high quality, not only dairy, but combined food products, infant formulas and pharmaceuticals. Afterwards, the main improvements in concentrating and drying have followed: the instantization has been introduced in spray drying (1955), membrane methods of concentrating and fractionating have been developed for industrial application (in the 1970’s), and three-stage drying procedure has been introduced in the 1980’s

Manufacturing of Camembert type cheese made from goat\u27s and cow\u27s milk and their mixtures

Svrha ovoga rada bila je istražiti utjecaj kozjeg, kravljeg te mješavine kravljeg i kozjeg mlijeka na kakvoću sira tipa Camembert tijekom 30 dana skladištenja, na temperaturi od 10 do 11°C i od 96 do 98% relativne vlažnosti zraka. Sirevi su proizvedeni od kozjeg i kravljeg mlijeka miješanih u omjerima 0:100, 30:70, 50:50, 80:20 i 100:0, te analizirani 12. i 30. dan od početka proizvodnje. Utvrđen je kemijski sastav mlijeka za proizvodnju sireva te kemijski sastav, pH i senzorska ocjena sireva. Pokazalo se da kemijski sastav i vrsta mlijeka bitno utječu na senzorsku ocjenu sireva i njihovu trajnost. Sirevi analizirani 12-ti dan od početka proizvodnje dobili su više senzorske ocjene od sireva ocjenjivanih 30-ti dan. Sirevi proizvedeni od kozjeg mlijeka najbolje su senzorski ocijenjeni, ali je njihova trajnost bila kraća od ostalih uzoraka sireva prozvedenih od kravljeg mlijeka i mješavina kozjeg i kravljeg mlijeka. Odabrana temperatura držanja (10-11°C) nije bila adekvatna za sireve tipa Camembert. Za produljenje trajnosti iznad 30 dana i očuvanje senzorskih svojstava sira, temperatura bi trebala biti oko 50°C.The aim of this research was to examine the influence of goat\u27s and cow\u27s milk and their mixtures on the quality of the Camembert type cheese within 30 days of its preservation. Cheeses were made of a mixture of goat\u27s and cow\u27s milk in the following ratios: 0:100, 30:70, 50:50, 80:20 and 100:0. They were analysed on the twelfth and thirtieth day of the cheese production. The chemical analysis of milk for cheese production, as well as the chemical composition, pH and sensorial evaluation of cheeses have been determined. It has been proven that the chemical content and type of milk influencesm sensorial evaluation of cheeses and their shelf life. The analysed cheeses, after 12th day of processing, obtained better sensorial scores than those after the 30th day. Cheeses made of goat\u27s milk have obtained the best sensorial evaluation, although their shelf life was shorter than the rest of the cheese samples made of cow\u27s milk and mixtures of goat\u27s and cow\u27s milk. The chosen storage temperature (10-11 ºC) was not adequate for Camembert cheeses. Therefore, in order to prolong the shelf life above the 30-day-period and to preserve sensorial properties of the cheeses, the temperature should be lower, i.e. 5 ºC

Production of fresh probiotic cheese with addition of transglutaminase

Svrha rada bila je istražiti utjecaj probiotičke kulture Lactobacillus acidophilus i enzima transglutaminaze (TG) na kvalitetu i senzorska svojstva autohtonog svježeg sira iz okolice Zagreba. Svježem, nepasteriziranom, obranom mlijeku dodan je enzim transglutaminaza (TG), a na različitim temperaturama i trajanju aktivacije (8 sati na 11 ºC i 4 sata na 25 ºC). Inaktivacija enzima provedena je postupkom pasterizacije (65 ºC/30 min). Nakon hlađenja na 25 ºC, mlijeko za proizvodnju svježeg sira inokulirano je mezofilnom kulturom bakterija mliječne kiseline MM101 i probiotičkom kulturom L. acidophilus LAC-1. Uz pokusne uzorke, s dodatkom TG i probiotičke kulture, proizvedeni su i kontrolni uzorci bez dodatka TG i probiotika te uzorci bez TG, ali uz dodatak probiotika. Uzorci svježeg sira proizvedeni uz dodatak TG, posebno oni gdje je TG djelovala 8 sati na 11 ºC, imali su veću masu od uzoraka proizvedenih bez dodatka enzima, pa je stoga i prinos sira bio veći, a pokazali su i manju sinerezu tijekom 10 dana čuvanja svježeg sira na 10 ºC negoli uzorci koji su proizvedeni bez dodatka enzima. Isti su uzorci dobili najviše ocjene senzorskih svojstava. Metabolička aktivnost mezofilne kulture MM101 i probiotičkog soja L. acidophilus LAC-1 utjecala je na bolji okus i miris svježeg sira, a broj živih stanica probiotičkog soja L. acidophilus LAC-1 u priređenim uzorcima bio je cca 5 x 106 cfu/g nakon 10 dana čuvanja na 10 ºC, što je više od minimalnog preporučenog broja u probiotičkim proizvodima. Dodatak transglutaminaze doprinosi boljoj konzistenciji i općem izgledu svježeg sira.The aim of this research was to examine the influence of probiotic culture Lactobacillus acidophilus and enzyme transglutaminase (TG) on quality and sensory properties of autochthonous fresh cheese from Zagreb region. Fresh, unpasteurized, skimmed milk was inoculated with TG at different temperatures and activation time (8 h at 11 ºC and 4 h at 25 ºC). Inactivation of the enzyme was carried out during the process of pasteurization (65ºC/30 min). The milk for fresh cheese production was further inoculated with mesophilic culture of lactic acid bacteria MM101 and probiotic strain Lactobacillus acidophilus LAC-1. Besides the trial samples with addition of TG and probiotic bacteria, control samples without addition of TG and probiotic were produced, as well as the samples without addition of TG but with probiotic bacteria addition. Samples of fresh cheese produced with addition of TG, especially in which TG was active at 11 ºC, had greater weight then samples produced without the enzyme addition. Therefore, their yield was also greater then yield of cheese produced without the addition of the enzyme. Furthermore, the samples of fresh cheese produced with addition of TG have shown lesser syneresis than other samples during 10 days of storage at 10 ºC. The same samples also had the best sensory properties. Metabolic activity of mesophilic culture MM101 and probiotic culture L. acidophilus LAC-1 has resulted in better taste and odour of fresh cheese. The viable cell number of probiotic strain L. acidophilus LAC-1 in prepared samples was around 5 x 106 cells/g after 10 days of storage at 10 ºC, which is higher than the minimal dose required for 27 probiotic products. Addition of transgultaminase contributed to better consistency and general appearance of produced fresh cheese