Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874350" target="_blank" >RIV/70883521:28110/16:43874350 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26722861:_____/16:N0000027

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7375/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7375/full</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.7375" target="_blank" >10.1002/jsfa.7375</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening

Popis výsledku v původním jazyce

The present study examined the influence of eight selected strains of Penicillium nalgiovense as secondary culture on the ripening of soft mould cheese. Ion-exchange chromatography, SDS-PAGE and sensory analysis were used for comparison of P. nalgiovense with common secondary mould culture (Penicillium camemberti). RESULTS: Proteolytic activity was more intensive in the case of the strains of P. nalgiovense in comparison with the control strains of P. camemberti. Some differences in the proportion and amount of free amino acids were observed between the strains of P. nalgiovense during ripening. Lower proteolytic activity of P. nalgiovense was more desirable for sensory properties of cheese, especially in case sample N2. CONCLUSION: This study provides information on the usability of selected strains of P. nalgiovense that could support the development of sensory properties of mould-ripened soft cheese. The cheese with the culture N2 had the best flavour after 35 days of storage. Moreover, this strain showed the lowest bitterness in comparison with the other used P. nalgiovense cultures. The intensity of bitterness of sample N2 was comparable to that of the control sample with P. camemberti.

Název v anglickém jazyce

Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening

Popis výsledku anglicky

The present study examined the influence of eight selected strains of Penicillium nalgiovense as secondary culture on the ripening of soft mould cheese. Ion-exchange chromatography, SDS-PAGE and sensory analysis were used for comparison of P. nalgiovense with common secondary mould culture (Penicillium camemberti). RESULTS: Proteolytic activity was more intensive in the case of the strains of P. nalgiovense in comparison with the control strains of P. camemberti. Some differences in the proportion and amount of free amino acids were observed between the strains of P. nalgiovense during ripening. Lower proteolytic activity of P. nalgiovense was more desirable for sensory properties of cheese, especially in case sample N2. CONCLUSION: This study provides information on the usability of selected strains of P. nalgiovense that could support the development of sensory properties of mould-ripened soft cheese. The cheese with the culture N2 had the best flavour after 35 days of storage. Moreover, this strain showed the lowest bitterness in comparison with the other used P. nalgiovense cultures. The intensity of bitterness of sample N2 was comparable to that of the control sample with P. camemberti.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/QJ1210300" target="_blank" >QJ1210300: Systémy jištění kvality a bezpečnosti mlékárenských výrobků vhodnými metodami aplikovatelnými v praxi</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

—

Svazek periodika

96

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

2547-2554

Kód UT WoS článku

000373931200032

EID výsledku v databázi Scopus

2-s2.0-84941578535