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.accessioned2024-09-18T20:16:56Z
dc.date.available2024-09-18T20:16:56Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
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.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG 118O500]en_US
dc.description.sponsorshipThe authors thank The Scientific and Technological Research Council of Turkey (TUBITAK, Project code: TOVAG 118O500) for the financial support.en_US
dc.identifier.doi10.1556/066.2023.00086
dc.identifier.endpage479en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85170834134en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage469en_US
dc.identifier.urihttps://doi.org/10.1556/066.2023.00086
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9816
dc.identifier.volume52en_US
dc.identifier.wosWOS:001100201000012en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnterococcus faeciumen_US
dc.subjectcheeseen_US
dc.subjectadjunct cultureen_US
dc.subjectaromaen_US
dc.subjectantimicrobialen_US
dc.titleAssessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheeseen_US
dc.typeArticleen_US

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