Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/186180
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains |
Autor: | Renes, Erica; Ladero Losada, Víctor Manuel CSIC ORCID ; Tornadijo, M. E.; Fresno, José María | Palabras clave: | Autochthonous cultures Biogenic amines Amino acids Microstructure Cheeses |
Fecha de publicación: | abr-2019 | Editor: | Elsevier | Citación: | Food Microbiology 78: 1-10 (2019) | Resumen: | Consumer demand for health-promoting foods is generating the need to develop biofunctional dairy products. Lactic acid bacteria are employed in cheese-making and some of them are able to produce beneficial compounds on human health such as γ-aminobutyric acid (GABA) and ornithine but also to synthetize biogenic amines. The aim was to investigate the effect of four selected autochthonous co-cultures on the free amino acid profile, with special emphasis on GABA and ornithine, and on the biogenic amine content of pasteurized sheep milk cheese during ripening. High average concentrations of GABA (1296.75 mg/kg cheese) and ornithine (2355.76 mg/kg cheese) were found in all the cheese batches at 240 days of ripening. Batch 2, manufactured with the co-culture containing autochthonous Lactococcus lactis strains as starter and Lactobacillus plantarum TAUL1588 as adjunct, showed 2.37 fold reduced biogenic amines concentration with respect to the batch 1 made with the starter during the ripening time. The microstructure and microbiological counts of cheeses were affected (P ≤ 0.001) by the ripening time, without appreciating differences (P ≥ 0.05) in the physico-chemical composition between batches. This study could be a good approach to the development of functional sheep milk cheese. | Versión del editor: | http://dx.doi.org/10.1016/j.fm.2018.09.003 | URI: | http://hdl.handle.net/10261/186180 | DOI: | 10.1016/j.fm.2018.09.003 | ISSN: | 0740-0020 | E-ISSN: | 1095-9998 |
Aparece en las colecciones: | (IPLA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,35 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
33
checked on 24-mar-2024
WEB OF SCIENCETM
Citations
29
checked on 28-feb-2024
Page view(s)
215
checked on 28-mar-2024
Download(s)
29
checked on 28-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.