Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidAnli, Elif Ayse/AAR-6721-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidKOÇAK, Ali/HDL-9507-2022
dc.contributor.authorKocak, Ali
dc.contributor.authorSanli, Tuba
dc.contributor.authorAnli, Elif Ayse
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:47:07Z
dc.date.available2024-08-04T20:47:07Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractA mixed commercial starter culture containing Lactococcus lactis subps lactis and Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct cultures including Lactobacillus casei (Cheese B), Lactobacillus plantarum (Cheese C) and Lactobacillus bulgaricus (Cheese D) in the manufacture of white brined cheese using goat's milk. Use of adjunct culture was not significantly affected pH and gross chemical composition except for nitrogenous compounds; however, use of adjunct cultures in cheese manufacture showed a potential increase in ACE-inhibitory and antioxidant activity parallel to the increase in water-soluble nitrogenous compounds until the 60th day of ripening. The highest antioxidant and ACE-inhibitory activity was detected in cheese D (62.55%) and cheese B (51.95%), respectively. All cheese samples showed almost similar peptide profile; however, quantitative differences were observed. In conclusion, use of adjunct cultures in while-brined goat-milk cheese manufacturing contribute to increase in ACE-inhibitory activity and antioxidant activity.en_US
dc.identifier.doi10.1016/j.lwt.2020.109127
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85079227328en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.109127
dc.identifier.urihttps://hdl.handle.net/11616/99177
dc.identifier.volume123en_US
dc.identifier.wosWOS:000525726500059en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWhite-brined cheeseen_US
dc.subjectGoat milken_US
dc.subjectBioactive peptidesen_US
dc.subjectACE-Inhibitory activityen_US
dc.subjectAntioxidant capacityen_US
dc.titleRole of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheeseen_US
dc.typeArticleen_US

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