FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2893295990> ?p ?o ?g. }

• W2893295990 endingPage "10876" @default.
• W2893295990 startingPage "10866" @default.
• W2893295990 abstract "Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria (Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.4%, LAB count averaged 7.2 log10 cfu/g, and total phenolic compound content increased by 30.9%). Use of different LAB in the preparation of basil-LAB bioproducts had a significant influence on cheese pH and hardness, and compared with cheese samples prepared with nonfermented basil, cheese samples prepared with basil-LAB bioproducts had, on average, higher pH (by 2.6%) and lower hardness (by 36.0%), similar to the control cheese (without basil). Overall acceptability of cheese was significantly influenced by the basil-LAB bioproduct immobilization process; in all cases, cheese samples prepared with fermented and immobilized basil-LAB bioproduct had better acceptability (5 points). After 120 h of storage, cheese samples prepared with basil-LAB bioproducts fermented with LUHS135, LUHS244 and LUHS140, no enterobacteria were found, and we detected strong negative and moderate negative correlations, respectively, of LAB count with enterobacteria count and yeast/mold count (r = −0.7939 and r = −0.4495, respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a reduction in enterobacteria and mold/yeast contamination during storage and an increase in overall acceptability compared with nonimmobilized basil-LAB. Therefore, basil-LAB bioproducts fermented with LUHS135, LUHS244, and LUHS140 strains can be recommended for preparing fresh goat milk cheese with extended shelf life and high acceptability." @default.
• W2893295990 created "2018-10-05" @default.
• W2893295990 creator A5011211403 @default.
• W2893295990 creator A5029963903 @default.
• W2893295990 creator A5053382488 @default.
• W2893295990 creator A5074191203 @default.
• W2893295990 creator A5080776200 @default.
• W2893295990 creator A5086658722 @default.
• W2893295990 date "2018-12-01" @default.
• W2893295990 modified "2023-09-28" @default.
• W2893295990 title "Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese" @default.
• W2893295990 cites W1584404772 @default.
• W2893295990 cites W1965647660 @default.
• W2893295990 cites W1970222714 @default.
• W2893295990 cites W2002257136 @default.
• W2893295990 cites W2006206369 @default.
• W2893295990 cites W2015422365 @default.
• W2893295990 cites W2026433506 @default.
• W2893295990 cites W2039282602 @default.
• W2893295990 cites W2062737264 @default.
• W2893295990 cites W2069387721 @default.
• W2893295990 cites W2104878093 @default.
• W2893295990 cites W2114922826 @default.
• W2893295990 cites W2130946808 @default.
• W2893295990 cites W2164322299 @default.
• W2893295990 cites W2165369695 @default.
• W2893295990 cites W2167834965 @default.
• W2893295990 cites W2239423083 @default.
• W2893295990 cites W2276994309 @default.
• W2893295990 cites W2339115692 @default.
• W2893295990 cites W2346267663 @default.
• W2893295990 cites W2547814981 @default.
• W2893295990 cites W2563276219 @default.
• W2893295990 cites W2573674331 @default.
• W2893295990 cites W2578329957 @default.
• W2893295990 cites W2599016075 @default.
• W2893295990 cites W2616916414 @default.
• W2893295990 cites W2619239053 @default.
• W2893295990 cites W2619943066 @default.
• W2893295990 cites W2670783298 @default.
• W2893295990 cites W2753116442 @default.
• W2893295990 cites W2757013595 @default.
• W2893295990 cites W2764157553 @default.
• W2893295990 cites W2791864687 @default.
• W2893295990 cites W2791871850 @default.
• W2893295990 cites W333332723 @default.
• W2893295990 doi "https://doi.org/10.3168/jds.2018-14768" @default.
• W2893295990 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/30268612" @default.
• W2893295990 hasPublicationYear "2018" @default.
• W2893295990 type Work @default.
• W2893295990 sameAs 2893295990 @default.
• W2893295990 citedByCount "8" @default.
• W2893295990 countsByYear W28932959902019 @default.
• W2893295990 countsByYear W28932959902021 @default.
• W2893295990 countsByYear W28932959902022 @default.
• W2893295990 countsByYear W28932959902023 @default.
• W2893295990 crossrefType "journal-article" @default.
• W2893295990 hasAuthorship W2893295990A5011211403 @default.
• W2893295990 hasAuthorship W2893295990A5029963903 @default.
• W2893295990 hasAuthorship W2893295990A5053382488 @default.
• W2893295990 hasAuthorship W2893295990A5074191203 @default.
• W2893295990 hasAuthorship W2893295990A5080776200 @default.
• W2893295990 hasAuthorship W2893295990A5086658722 @default.
• W2893295990 hasBestOaLocation W28932959901 @default.
• W2893295990 hasConcept C100544194 @default.
• W2893295990 hasConcept C115930662 @default.
• W2893295990 hasConcept C150903083 @default.
• W2893295990 hasConcept C185592680 @default.
• W2893295990 hasConcept C2775920511 @default.
• W2893295990 hasConcept C2776503186 @default.
• W2893295990 hasConcept C2777388531 @default.
• W2893295990 hasConcept C2777806559 @default.
• W2893295990 hasConcept C2778985185 @default.
• W2893295990 hasConcept C2779044325 @default.
• W2893295990 hasConcept C2779433226 @default.
• W2893295990 hasConcept C2780206646 @default.
• W2893295990 hasConcept C2780430855 @default.
• W2893295990 hasConcept C2780589914 @default.
• W2893295990 hasConcept C31903555 @default.
• W2893295990 hasConcept C523546767 @default.
• W2893295990 hasConcept C53991642 @default.
• W2893295990 hasConcept C54355233 @default.
• W2893295990 hasConcept C67031304 @default.
• W2893295990 hasConcept C86803240 @default.
• W2893295990 hasConceptScore W2893295990C100544194 @default.
• W2893295990 hasConceptScore W2893295990C115930662 @default.
• W2893295990 hasConceptScore W2893295990C150903083 @default.
• W2893295990 hasConceptScore W2893295990C185592680 @default.
• W2893295990 hasConceptScore W2893295990C2775920511 @default.
• W2893295990 hasConceptScore W2893295990C2776503186 @default.
• W2893295990 hasConceptScore W2893295990C2777388531 @default.
• W2893295990 hasConceptScore W2893295990C2777806559 @default.
• W2893295990 hasConceptScore W2893295990C2778985185 @default.
• W2893295990 hasConceptScore W2893295990C2779044325 @default.
• W2893295990 hasConceptScore W2893295990C2779433226 @default.
• W2893295990 hasConceptScore W2893295990C2780206646 @default.
• W2893295990 hasConceptScore W2893295990C2780430855 @default.
• W2893295990 hasConceptScore W2893295990C2780589914 @default.

• next