Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese

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dc.contributor.authorOzturkoglu-Budak, S.
dc.contributor.authorArkadas, M.
dc.contributor.authorYildirim, Z.
dc.contributor.authorAvsar, Y. K.
dc.date.accessioned2024-11-07T13:34:09Z
dc.date.available2024-11-07T13:34:09Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractCultures used in dairy products make it possible to obtain standard industrial products. However, they all provide a uniform taste and aroma. Generally, non-starter lactic acid bacteria (NSLAB) isolated from raw-milk or artisanal cheeses offer varied sensory characteristics when integrated in cheese provided that biosafety criteria are met. Enterococcus faecium HZ was previously isolated from traditional Turkish cheese and determined to have strong antibacterial activity as well as no gelatinase and hemolysis activities. In this study, this strain was used as adjunct culture in white-brined cheese to improve the physicochemical, textural, and aromatic properties, as well as antimicrobial activity. Cheeses with E. faecium HZ had a higher sensory score, which could be due to the aroma-active compounds produced by this strain. The incor-poration of E. faecium HZ also improved the microbial quality of cheeses and showed an inhibitory effect via a stable enterocin production on indicator microorganisms.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG 118O500]
dc.description.sponsorshipThe authors thank The Scientific and Technological Research Council of Turkey (TUBITAK, Project code: TOVAG 118O500) for the financial support.
dc.identifier.doi10.1556/066.2023.00086
dc.identifier.endpage479
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85170834134
dc.identifier.scopusqualityQ3
dc.identifier.startpage469
dc.identifier.urihttps://doi.org/10.1556/066.2023.00086
dc.identifier.urihttps://hdl.handle.net/11480/15831
dc.identifier.volume52
dc.identifier.wosWOS:001100201000012
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectEnterococcus faecium
dc.subjectcheese
dc.subjectadjunct culture
dc.subjectaroma
dc.subjectantimicrobial
dc.titleAssessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese
dc.typeArticle

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