Impact of LAB from Serpa PDO Cheese in Cheese Models
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2023 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/10362/155169 |
Resumo: | Funding Information: The present research work was financed by the national funds through the ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal2020—PDR, under the project PDR2020-101-031020/17/18: SerpaFlora—Valorização da flora autóctone do queijo Serpa. Publisher Copyright: © 2023 by the authors. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Impact of LAB from Serpa PDO Cheese in Cheese ModelsTowards the Development of an Autochthonous Starter Cultureautochthonous starter culturecheese modelsLactic acid bacterialipolysisproteolysisSerpa PDO cheeseFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceFunding Information: The present research work was financed by the national funds through the ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal2020—PDR, under the project PDR2020-101-031020/17/18: SerpaFlora—Valorização da flora autóctone do queijo Serpa. Publisher Copyright: © 2023 by the authors.Serpa is a protected designation of origin (PDO) cheese produced with raw ewes’ milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa’s rich microbiota allows for the development of a unique organoleptic profile, it also suggests high heterogeneity. This raises issues in the final sensory and safety properties, leading to several losses in the sector. A possible solution to overcoming these issues is the development of an autochthonous starter culture. In the present work, some Serpa cheese Lactic acid bacteria (LAB)-isolated microorganisms, previously selected based on their safety, technological and protective performance, were tested in laboratory-scale cheeses. Their acidification, proteolysis (protein and peptide profile, nitrogen fractions, free amino acids (FAA)), and volatiles generation (volatile fatty acids (VFA) and esters) potential was investigated. Significant differences were found in all parameters analyzed, showing a considerable strain effect. Successive statistical analyses were performed to compare cheese models and Serpa PDO cheese. The strains L. plantarum PL1 and PL2 and the PL1 and L. paracasei PC mix were selected as the most promising, resulting in a closer lipolytic and proteolytic profile of Serpa PDO cheese. In future work, these inocula will be produced at a pilot scale and tested at the cheese level to validate their application.GeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNAraújo-Rodrigues, HelenaMartins, António P. L.Tavaria, Freni K.Dias, JoãoSantos, Maria TeresaAlvarenga, NunoPintado, Manuela E.2023-07-12T22:18:36Z2023-02-062023-02-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article24application/pdfhttp://hdl.handle.net/10362/155169eng2304-8158PURE: 65987442https://doi.org/10.3390/foods12040701info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-22T18:12:49Zoai:run.unl.pt:10362/155169Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-22T18:12:49Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Impact of LAB from Serpa PDO Cheese in Cheese Models Towards the Development of an Autochthonous Starter Culture |
| title |
Impact of LAB from Serpa PDO Cheese in Cheese Models |
| spellingShingle |
Impact of LAB from Serpa PDO Cheese in Cheese Models Araújo-Rodrigues, Helena autochthonous starter culture cheese models Lactic acid bacteria lipolysis proteolysis Serpa PDO cheese Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| title_short |
Impact of LAB from Serpa PDO Cheese in Cheese Models |
| title_full |
Impact of LAB from Serpa PDO Cheese in Cheese Models |
| title_fullStr |
Impact of LAB from Serpa PDO Cheese in Cheese Models |
| title_full_unstemmed |
Impact of LAB from Serpa PDO Cheese in Cheese Models |
| title_sort |
Impact of LAB from Serpa PDO Cheese in Cheese Models |
| author |
Araújo-Rodrigues, Helena |
| author_facet |
Araújo-Rodrigues, Helena Martins, António P. L. Tavaria, Freni K. Dias, João Santos, Maria Teresa Alvarenga, Nuno Pintado, Manuela E. |
| author_role |
author |
| author2 |
Martins, António P. L. Tavaria, Freni K. Dias, João Santos, Maria Teresa Alvarenga, Nuno Pintado, Manuela E. |
| author2_role |
author author author author author author |
| dc.contributor.none.fl_str_mv |
GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias RUN |
| dc.contributor.author.fl_str_mv |
Araújo-Rodrigues, Helena Martins, António P. L. Tavaria, Freni K. Dias, João Santos, Maria Teresa Alvarenga, Nuno Pintado, Manuela E. |
| dc.subject.por.fl_str_mv |
autochthonous starter culture cheese models Lactic acid bacteria lipolysis proteolysis Serpa PDO cheese Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| topic |
autochthonous starter culture cheese models Lactic acid bacteria lipolysis proteolysis Serpa PDO cheese Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| description |
Funding Information: The present research work was financed by the national funds through the ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal2020—PDR, under the project PDR2020-101-031020/17/18: SerpaFlora—Valorização da flora autóctone do queijo Serpa. Publisher Copyright: © 2023 by the authors. |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023-07-12T22:18:36Z 2023-02-06 2023-02-06T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/155169 |
| url |
http://hdl.handle.net/10362/155169 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
2304-8158 PURE: 65987442 https://doi.org/10.3390/foods12040701 |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
| dc.format.none.fl_str_mv |
24 application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
| reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
| repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
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1817545944277712896 |