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Abstract

This study aimed to reveal the physicochemical and organoleptic effects of three functional lactic acid bacteria (LAB) isolates in a milk medium: subsp. NOC-122, NOC-111 and NOC-110. A total of 200 indigenous LAB strains isolated from artisanal tulum cheeses were screened for potential proteolytic and lipolytic activity, citrate-lyase-synthesizing and exopolysaccharide-producing ability. Furthermore, a total of six fermented products were produced using these strains as a single culture or as a co-culture. The physicochemical and microbiological properties, angiotensin-converting-enzyme (ACE) inhibitor activity, and the amino acid and volatile aroma compound profiles were determined. According to the results, NOC-110 and NOC-122 were effective in increasing ACE-inhibitory activity. On the other hand, NOC-122 was responsible for a fresh cheesy, slightly oily flavour when used as a single culture. NOC-111 gave a fresh, fruity and slightly herbal flavour; NOC-110 gave a flavour similar to that of NOC-122 when they were used as a single culture. Also, co-cultures of the strains were investigated. The results of the study provide a guide to the usability of these isolates as single or co-cultures in the production of dairy-based food. These findings can be of value for many future studies and innovative food products.

Funding
This study was supported by the:
  • Ondokuz Mayis Üniversitesi (Award PYO.MUH. 1901.17.004)
    • Principle Award Recipient: NilgünÖzdemir
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/content/journal/micro/10.1099/mic.0.001239
2022-09-21
2024-03-28
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