Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese


Kocak A., ŞANLI T., ANLI E. A. , HAYALOĞLU A. A.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.123, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 123
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2020.109127
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY

Özet

A mixed commercial starter culture containing Lactococcus lactis subps lactis and Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct cultures including Lactobacillus casei (Cheese B), Lactobacillus plantarum (Cheese C) and Lactobacillus bulgaricus (Cheese D) in the manufacture of white brined cheese using goat's milk. Use of adjunct culture was not significantly affected pH and gross chemical composition except for nitrogenous compounds; however, use of adjunct cultures in cheese manufacture showed a potential increase in ACE-inhibitory and antioxidant activity parallel to the increase in water-soluble nitrogenous compounds until the 60th day of ripening. The highest antioxidant and ACE-inhibitory activity was detected in cheese D (62.55%) and cheese B (51.95%), respectively. All cheese samples showed almost similar peptide profile; however, quantitative differences were observed. In conclusion, use of adjunct cultures in while-brined goat-milk cheese manufacturing contribute to increase in ACE-inhibitory activity and antioxidant activity.