Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application
Authorized Users Only
2016
Authors
Radulović, ZoricaMiocinović, Jelena
Petrović, Tanja
Dimitrijević-Branković, Suzana

Nedović, Viktor

Article (Published version)

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Show full item recordAbstract
Autochthonous strains of lactic acid bacteria, isolated from traditional cheeses, may be used as starter cultures in order to standardize the quality of traditional cheeses and/or as potentially beneficial bacteria, allowing the creation of new functional products. In addition to their good technological and biochemical properties, probiotic strains have to meet the criteria that include the Generally Recognized as Safe status, stability and activity/survival in the gastrointestinal tract (GIT) conditions as well as the health effects tested in in vitro and in vivo conditions. Some lactobacilli isolated from traditional Serbian cheeses have shown great tolerance to low pH and high bile salts concentration indicating their potential probiotic ability. In order to preserve the desirable properties of probiotic bacteria, it is necessary to apply the appropriate techniques for their preparation and storage. Different encapsulation techniques such as extrusion, emulsion, drying and spray-co...ating technique are available in order to achieve better viability and target delivery to GIT. Autochthonous potential probiotic strains (Lactobacillus paracasei 08, Lactobacillus plantarum 564) survived well the spray-drying process indicating that this microencapsulation technique could be a cost-effective way in protection of these strains. Screening and incorporation of new autochthonous potentially probiotic strains in different cheeses provides an opportunity to improve the healthy status and quality of the final products with desirable properties, considering their positive influence on the flavor of cheeses, in particular, low-fat and low-salt cheeses, goat cheeses, etc.
Keywords:
Cheese Production / Lactic Acid Bacterium / Probiotic Bacterium / Probiotic Strain / Starter CultureSource:
Emerging and Traditional Technologies for Safe, Healthy and Quality Food, 2016, 237-256Publisher:
- Springer, New York
DOI: 10.1007/978-3-319-24040-4_13
ISSN: 1571-0297
WoS: 000456660100013
Scopus: 2-s2.0-85060689256
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Radulović, Zorica AU - Miocinović, Jelena AU - Petrović, Tanja AU - Dimitrijević-Branković, Suzana AU - Nedović, Viktor PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3412 AB - Autochthonous strains of lactic acid bacteria, isolated from traditional cheeses, may be used as starter cultures in order to standardize the quality of traditional cheeses and/or as potentially beneficial bacteria, allowing the creation of new functional products. In addition to their good technological and biochemical properties, probiotic strains have to meet the criteria that include the Generally Recognized as Safe status, stability and activity/survival in the gastrointestinal tract (GIT) conditions as well as the health effects tested in in vitro and in vivo conditions. Some lactobacilli isolated from traditional Serbian cheeses have shown great tolerance to low pH and high bile salts concentration indicating their potential probiotic ability. In order to preserve the desirable properties of probiotic bacteria, it is necessary to apply the appropriate techniques for their preparation and storage. Different encapsulation techniques such as extrusion, emulsion, drying and spray-coating technique are available in order to achieve better viability and target delivery to GIT. Autochthonous potential probiotic strains (Lactobacillus paracasei 08, Lactobacillus plantarum 564) survived well the spray-drying process indicating that this microencapsulation technique could be a cost-effective way in protection of these strains. Screening and incorporation of new autochthonous potentially probiotic strains in different cheeses provides an opportunity to improve the healthy status and quality of the final products with desirable properties, considering their positive influence on the flavor of cheeses, in particular, low-fat and low-salt cheeses, goat cheeses, etc. PB - Springer, New York T2 - Emerging and Traditional Technologies for Safe, Healthy and Quality Food T1 - Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application EP - 256 SP - 237 DO - 10.1007/978-3-319-24040-4_13 ER -
@article{ author = "Radulović, Zorica and Miocinović, Jelena and Petrović, Tanja and Dimitrijević-Branković, Suzana and Nedović, Viktor", year = "2016", abstract = "Autochthonous strains of lactic acid bacteria, isolated from traditional cheeses, may be used as starter cultures in order to standardize the quality of traditional cheeses and/or as potentially beneficial bacteria, allowing the creation of new functional products. In addition to their good technological and biochemical properties, probiotic strains have to meet the criteria that include the Generally Recognized as Safe status, stability and activity/survival in the gastrointestinal tract (GIT) conditions as well as the health effects tested in in vitro and in vivo conditions. Some lactobacilli isolated from traditional Serbian cheeses have shown great tolerance to low pH and high bile salts concentration indicating their potential probiotic ability. In order to preserve the desirable properties of probiotic bacteria, it is necessary to apply the appropriate techniques for their preparation and storage. Different encapsulation techniques such as extrusion, emulsion, drying and spray-coating technique are available in order to achieve better viability and target delivery to GIT. Autochthonous potential probiotic strains (Lactobacillus paracasei 08, Lactobacillus plantarum 564) survived well the spray-drying process indicating that this microencapsulation technique could be a cost-effective way in protection of these strains. Screening and incorporation of new autochthonous potentially probiotic strains in different cheeses provides an opportunity to improve the healthy status and quality of the final products with desirable properties, considering their positive influence on the flavor of cheeses, in particular, low-fat and low-salt cheeses, goat cheeses, etc.", publisher = "Springer, New York", journal = "Emerging and Traditional Technologies for Safe, Healthy and Quality Food", title = "Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application", pages = "256-237", doi = "10.1007/978-3-319-24040-4_13" }
Radulović, Z., Miocinović, J., Petrović, T., Dimitrijević-Branković, S.,& Nedović, V.. (2016). Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food Springer, New York., 237-256. https://doi.org/10.1007/978-3-319-24040-4_13
Radulović Z, Miocinović J, Petrović T, Dimitrijević-Branković S, Nedović V. Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2016;:237-256. doi:10.1007/978-3-319-24040-4_13 .
Radulović, Zorica, Miocinović, Jelena, Petrović, Tanja, Dimitrijević-Branković, Suzana, Nedović, Viktor, "Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application" in Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016):237-256, https://doi.org/10.1007/978-3-319-24040-4_13 . .