| Title: | "Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products" |
| Author(s): | Mangia NP; Garau G; Murgia MA; Bennani A; Deiana P; |
| Address: | "Dipartimento di Agraria, University of Sassari, V.le Italia 39, 07100 Sassari, Italy. Office des Nations Unies Pour les Services, Rue Arabie Saoudite, 30000 Fes, Marocco" |
| DOI: | 10.1017/S0022029914000119 |
| ISSN/ISBN: | 1469-7629 (Electronic) 0022-0299 (Linking) |
| Abstract: | "In this study we identified Lactococcus lactis subsp. lactis, Lc. lactis subsp. lactis biovar diacetylactis, Kluyveromices lactis and Saccharomyces cerevisiae as the dominant microorganisms of traditional Moroccan acid-alcoholic fermented milk named Lben. The low pH (3.8+/-0.3), lactose (16.8+/-3.4 mg/l) and lactic acid (8.16+/-0.6 mg/l) content indicated that a strong fermentation occurred in the traditional product which was also characterised by the substantial presence of ethanol and typical volatile carbonyl compounds (i.e., acetoin, diacetyl and acetaldehyde). Microbiological analyses of experimental Lben manufactured with selected strains (isolated from the traditional product) of Lc. lactis subsp. lactis and Lc. lactis subsp. lactis biovar. diacetylactis alone (batch A) and in combination with enzymatic extract of a K. lactis strain (batch B) indicated a good effectiveness of the starters employed ( approximately 1010 CFU/g of lactococci after 8 h of incubation) and a significant effect of the yeast enzyme extract on lactococci viability. Despite slight changes in the physicochemical characteristics of the two Lben during the 15 d storage period, volatile compounds (i.e. ethanol, acetaldehyde, diacetyl and acetoin) were consistently higher in batch B. Moreover, sensorial analysis performed after 15 d of storage, highlighted higher odour and flavour intensity, vegetable odour and viscosity in batch B while batch A displayed higher astringency" |
| Keywords: | Animals Chemical Phenomena Cultured Milk Products/*chemistry/*microbiology Hydrogen-Ion Concentration Lactic Acid/analysis Lactococcus lactis/*metabolism Lactose/analysis Morocco Saccharomyces cerevisiae/*metabolism *Sensation Smell Taste Viscosity Volati; |
| Notes: | "MedlineMangia, Nicoletta P Garau, Giovanni Murgia, Marco A Bennani, Abdelmajid Deiana, Pietrino eng Research Support, Non-U.S. Gov't England 2014/03/20 J Dairy Res. 2014 May; 81(2):193-201. doi: 10.1017/S0022029914000119. Epub 2014 Mar 18" |
