The use of bacconcentrate Herobacterin in brine cheese technology

• Main Authors: I. Slyvka:, O. Tsisaryk, L. Musiy
• Format: Article
• Language: English
• Published: Odessa National Academy of Food Technologies 2017-12-01
• Series: Harčova Nauka ì Tehnologìâ
• Subjects: brynza; technology; starter Herobakterin; starter RSF-742; organoleptic parameters; physical and chemical parameters; number of viable cells
• Online Access: http://journals.gsjp.eu/index.php/foodtech/article/view/734
• ISSN: 2073-8684; 2409-7004

<p>In the article a comparative analysis of the use of the bacterial preparation Herobacterin and the starter RSF-742 (<em>Chr. Hansen</em>, Denmark) in the technology of brine cheese was conducted. Herobacterin is a bacterial preparation created using bacteria <em>Lactococcus lactis</em>, <em>Lactobacillus plantarum</em>, <em>Enterococcus faecium</em>, <em>Leuconostoc mesenteroides</em> and <em>Lactococcus garvieae</em>, isolated from traditional Carpathian brine cheese brynza and identified using classical microbiological and modern molecular genetic methods (RAPD-PCR, RFLP-PCR, sequencing of the 16S rRNA gene). The results of investigations of organoleptic, physico-chemical, syneretical and microbiological parameters of cheese brynza with use of preparation Herobacterin are presented in comparison with the starter RSF-742, which includes cultures: <em>Lactococcus lactis subsp. сremoris</em>, <em>Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus helveticus. </em>The use of Herobacterin has a positive effect on organoleptic, physico-chemical and microbiological parameters, all parameters complied with the requirements of DSTU 7065:2009. The level of survival of lactic acid bacteria in brynza during maturation and storage is high, which confirms the correctness of the selection of strains to preparation Herobakterin, which demonstrated good adaptability to the composition and properties of ewe's milk.</p>