Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life (Articolo in rivista) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.fm.2013.09.004 (literal)

Alternative label

• Quero M.G. a, Fusco V.* a, Cocconcelli P.S. b, Owczarek L. c, Borcakli M. d, Fontana C. b, Skapska S. c, Jasinska U.T. c, Ozturk T. d, Morea M. a (2014)
  Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life
  in Food microbiology (Print)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Quero M.G. a, Fusco V.* a, Cocconcelli P.S. b, Owczarek L. c, Borcakli M. d, Fontana C. b, Skapska S. c, Jasinska U.T. c, Ozturk T. d, Morea M. a (literal)

Pagina inizio

• 179 (literal)

Pagina fine

• 191 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni

• I.F. : 3.374 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 38 (literal)

Rivista

• Food microbiology (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• a Institute of Sciences of Food Production, Via Amendola 122/O, 70126 Bari, Italy b Institute of Microbiology, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via E. Parmense 84, 29100 Piacenza, Italy c Institute of Agricultural and Food Biotechnology (IAFB), Department of Fruit and Vegetable Product Technology, 36 Rakowiecka Street, 02-532 Warsaw, Poland d Tübitak, Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey (literal)

Titolo

• Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life (literal)

Abstract

• Matsoni, a traditional Georgian fermented milk, has variable quality and stability besides a short shelf-life (72-120 h at 6 °C) due to inadequate production and storage conditions. To individuate its typical traits as well as select and exploit autochthonous starter cultures to standardize its overall quality without altering its typicality, we carried out a thorough physico-chemical, sensorial and microbial characterization of traditional Matsoni. A polyphasic approach, including a culture-independent (PCR-DGGE) and two PCR culture-dependent methods, was employed to study the ecology of Matsoni. Overall, the microbial ecosystem of Matsoni resulted largely dominated by Streptococcus (S.) thermophilus and Lactobacillus (Lb.) delbrueckii subsp. bulgaricus. High loads of other lactic acid bacteria species, including Lb. helveticus, Lb. paracasei and Leuconostoc (Leuc.) lactis were found to occur as well. A selected autochthonous multiple strain culture (AMSC) composed of one Lb. bulgaricus, one Lb. paracasei and one S. thermophilus strain, applied for the pilot-scale production of traditional Matsoni, resulted the best in terms of enhanced shelf-life (one month), sensorial and nutritional quality without altering its overall typical quality. This AMSC is at disposal of SMEs who need to exploit and standardize the overall quality of this traditional fermented milk, preserving its typicality. (literal)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Microbiologia e qualità delle produzioni alimentari (AG.P05.016.001) (Modulo)

Autore CNR

• MARIA MOREA (Unità di personale interno)
• VINCENZINA FUSCO (Unità di personale interno)
• GRAZIA MARINA QUERO (Unità di personale esterno)

Insieme di parole chiave

• Keywords of "Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life" (Insieme di parole chiave)

Incoming links:

Autore CNR di

• MARIA MOREA (Unità di personale interno)
• VINCENZINA FUSCO (Unità di personale interno)
• GRAZIA MARINA QUERO (Unità di personale esterno)

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Microbiologia e qualità delle produzioni alimentari (AG.P05.016.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Food microbiology (Rivista)

Insieme di parole chiave di

• Keywords of "Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life" (Insieme di parole chiave)