1 Ocak 2014 Dergi makalesi Açık Erişim

Quero, Grazia Marina; Fusco, Vincenzina; Cocconcelli, Pier Sandro; Owczarek, Lubomila; Borcakli, Mehlika; Fontana, Cecilia; Skapska, Sylwia; Jasinska, Urszula T.; Ozturk, Tank; Morea, Maria

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/99531</identifier>
  <creators>
    <creator>
      <creatorName>Quero, Grazia Marina</creatorName>
      <givenName>Grazia Marina</givenName>
      <familyName>Quero</familyName>
      <affiliation>Natl Res Council Italy, Inst Sci Food Prod, I-7016 Bari, Italy</affiliation>
    </creator>
    <creator>
      <creatorName>Fusco, Vincenzina</creatorName>
      <givenName>Vincenzina</givenName>
      <familyName>Fusco</familyName>
      <affiliation>Natl Res Council Italy, Inst Sci Food Prod, I-7016 Bari, Italy</affiliation>
    </creator>
    <creator>
      <creatorName>Cocconcelli, Pier Sandro</creatorName>
      <givenName>Pier Sandro</givenName>
      <familyName>Cocconcelli</familyName>
      <affiliation>Univ Cattolica Sacro Cuore, Fac Agr, Inst Microbiol, I-29100 Piacenza, Italy</affiliation>
    </creator>
    <creator>
      <creatorName>Owczarek, Lubomila</creatorName>
      <givenName>Lubomila</givenName>
      <familyName>Owczarek</familyName>
      <affiliation>Inst Agr &amp; Food Biotechnol IAFB, Dept Fruit &amp; Vegetable Prod Technol, PL-02532 Warsaw, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Borcakli, Mehlika</creatorName>
      <givenName>Mehlika</givenName>
      <familyName>Borcakli</familyName>
      <affiliation>Food Inst, Marmara Res Ctr, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Fontana, Cecilia</creatorName>
      <givenName>Cecilia</givenName>
      <familyName>Fontana</familyName>
      <affiliation>Univ Cattolica Sacro Cuore, Fac Agr, Inst Microbiol, I-29100 Piacenza, Italy</affiliation>
    </creator>
    <creator>
      <creatorName>Skapska, Sylwia</creatorName>
      <givenName>Sylwia</givenName>
      <familyName>Skapska</familyName>
      <affiliation>Inst Agr &amp; Food Biotechnol IAFB, Dept Fruit &amp; Vegetable Prod Technol, PL-02532 Warsaw, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Jasinska, Urszula T.</creatorName>
      <givenName>Urszula T.</givenName>
      <familyName>Jasinska</familyName>
      <affiliation>Inst Agr &amp; Food Biotechnol IAFB, Dept Fruit &amp; Vegetable Prod Technol, PL-02532 Warsaw, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Ozturk, Tank</creatorName>
      <givenName>Tank</givenName>
      <familyName>Ozturk</familyName>
      <affiliation>Food Inst, Marmara Res Ctr, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Morea, Maria</creatorName>
      <givenName>Maria</givenName>
      <familyName>Morea</familyName>
      <affiliation>Natl Res Council Italy, Inst Sci Food Prod, I-7016 Bari, Italy</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Microbiological, Physico-Chemical, Nutritional And Sensory Characterization Of Traditional Matsoni: Selection And Use Of Autochthonous Multiple Strain Cultures To Extend Its Shelf-Life</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2014</publicationYear>
  <dates>
    <date dateType="Issued">2014-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/99531</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.fm.2013.09.004</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">Matsoni, a traditional Georgian fermented milk, has variable quality and stability besides a short shelf-life (72-120 h at 6 degrees 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. (C) 2013 Elsevier Ltd. All rights reserved.</description>
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