Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben

Küçük Resim Yok

Tarih

2023

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Elsevier Sci Ltd

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The Moroccan traditional fermented milk Lben was manufactured using autochthonous and aromaproducing starters by inoculation with four isolated strains including Lactococcus lactis subsp. lactis (coded L. lactis A, E and F) and one Leuconostoc mesenteroides subsp. mesenteroides (coded Leuc. mesenteroides C). The acidifying capacity, volatile compounds, rheological and sensory properties of the products were evaluated. In single culture samples, lactococci showed stronger acidifying capacity and proteolytic activity in comparison with leuconostocs. A significant difference in viscosity was observed between the strains. The L. lactis A and Leuc. mesenteroides C strains caused the most texturising changes in Lben. Rheological analysis indicated that all single culture samples had similar rheological behaviour, and were creamy and viscoelastic, which was relatively more pronounced in experimental Lben produced using the mixed culture. Furthermore, the volatile and sensory characteristics of experimental Lben were very satisfactory since they were much better than those of industrial Lben. (c) 2023 Elsevier Ltd. All rights reserved.

Açıklama

Anahtar Kelimeler

Volatile Compounds, Flavor Formation, Organic-Acid, Goats Milk, Cheese, Yogurt, Proteolysis, Aroma, Industrial, Cultures

Kaynak

International Dairy Journal

WoS Q Değeri

Q2

Scopus Q Değeri

Q1

Cilt

140

Sayı

Künye