Abstract:Složilová I., Purkrtová S., Kosová M., Mihulová M., Šviráková E., Demnerová K. (2014): Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources. Czech J. Food Sci., 32: 145-151.Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD ® 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dairy equipment together with the strong antilisterial activity of DELVO-ADD ® 100-X DSF could be applied in dairy technology, where commonly used starter cultures could play both the biopreservative and fermentation role.
Mihulová M., Vejlupková M., Hanušová J., Štětina J., Panovská Z. (2013): Effect of modified whey proteins on texture and sensory quality of processed cheese. Czech J. Food Sci., 31: 553-558.One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality.
Hanušová J., Mihulová M., Diblíková L., Čurda L. (2014): Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin. Czech J. Food Sci., 32: 77-81.Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and β-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selective precipitation of caseinomacropeptide (91.4% from the original amount of CMP). β-lactoglobulin of 91% purity remained in the solution.
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