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

被引：8
|
作者：
Sarhir, Salwa Tsouli [1 ,3 ]
Belkhou, Rajae [2 ]
Bouseta, Amina [1 ]
Hayaloglu, Ali Adnan [3 ]
机构：
[1] Sidi Mohamed Ben Abdellah Univ, Dhar Mahraz Fac Sci, Lab Biotechnol Environm Agri food & Hlth, BP 1796 Atlas, Fes, Morocco
[2] Univ Sidi Mohamed Ben Abdellah, Higher Sch Technol, Lab Biotechnol Environm Agri food & Hlth, Fes 2427, Morocco
[3] Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkiye
来源：
INTERNATIONAL DAIRY JOURNAL | 2023年 / 140卷
关键词：
VOLATILE COMPOUNDS; FLAVOR FORMATION; ORGANIC-ACID; GOATS MILK; CHEESE; YOGURT; PROTEOLYSIS; AROMA; INDUSTRIAL; CULTURES;
D O I：
10.1016/j.idairyj.2023.105592
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页数：10
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