Design of an autochthonous starter culture using strains isolated from traditional Matsoni

ABSTRACT Artisanal products support the conservation of the indigenous biodiversity of food microbiomes, although they do not always comply to quality and hygienic requirements for the dairy industry. This study describes the development of an autochthonous starter culture to produce Matsoni, a trad...

Full description

Saved in:
Bibliographic Details
Published in:FEMS microbiology letters 2021-06, Vol.368 (11), p.1
Main Authors: Kakabadze, Elene, Zago, Miriam, Rossetti, Lia, Grdzelishvili, Nino, Bonvini, Barbara, Janashia, Irakli, Tidona, Flavio, Carminati, Domenico, Giraffa, Giorgio, Chanishvili, Nina
Format: Article
Language:English
Subjects:
Acidification
Acids
Agricultural research
Analysis
Bacteria
Biodiversity
Culture
Dairy industry
Extraction (Chemistry)
Fermented milk
Fermented milk products
Food safety
Gram-positive bacteria
Hygiene
Identification and classification
Lactic acid
Lactic acid bacteria
Lactobacilli
Methods
Microbiology
Microbiomes
Microbiota
Microorganisms
Milk
Probiotics
Product safety
Product support
Properties
Starter cultures
Strains (organisms)
Wildlife conservation
Yeast
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:ABSTRACT Artisanal products support the conservation of the indigenous biodiversity of food microbiomes, although they do not always comply to quality and hygienic requirements for the dairy industry. This study describes the development of an autochthonous starter culture to produce Matsoni, a traditional Georgian fermented milk. To this end, strains of lactic acid bacteria isolated from artisanal Matsoni samples were used to design a starter formulation reproducing the dominant microbial diversity, also preserving quality characteristics and ensuring the safety of the product. As a result, strains that represent the acidifying portion of the starter (Lactobacillus delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) were combined in different ratios and strain combinations, together with cultures of Lactobacillus rhamnosus that were chosen for their potential beneficial traits. The strain association acting better in milk cultures at laboratory scale was selected as starter culture for the production of Matsoni in pilot-scale industrial trials. Development of well-characterized and safe autochthonous starter culture with lactic acid bacteria isolated from traditional Georgian artisanal fermented milk product Matsoni.
ISSN:1574-6968
0378-1097
1574-6968
DOI:10.1093/femsle/fnab061