Czech Journal of Food Sciences - In Press
Isolation, characterization and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates.Original Paper
Gabriela Greifová, Eva Drobná, Petra Olejníková, Gabriel Greif, Mária Greifová
Donkey milk is a very promising matrix for the isolation of new potential starter cultures with probiotic properties. We isolated, identified, and compared the technological properties of the donkey milk isolate D23 with those of goat milk isolates G15 and G17 and bovine milk isolates C3 and C9. All isolates were identified as Lacticaseibacillus paracasei using MALDI-TOF spectroscopy and PCR assays (determination of species specific DNA fragments). Similar to the bovine and goat isolates, the donkey milk isolate D23 was able to grow in MRS broth at various temperatures (10, 25, 30, 37, and 45 °C) and at different NaCl concentrations (0 – 6.5% w/v). Additionally, D23 showed notable proteolytic and autolytic activity, was capable of growing in and acidifying UHT bovine milk but exhibited very weak diacetyl production. None of the isolates displayed hemolytic activity, nor produced histamine, fenylethylamine and cadaverine. Finally, isolate D23 demonstrated interesting antibacterial and antifungal properties compared to the goat and bovine isolates, especially against S. aureus CCM 3953.
Technological and Nutritional Aspects of Fresh Purslane (Portulaca oleracea L.) Use in Ice Cream Production
Engin Gündoğdu, Fatma Hezer
Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w). The addition of FP significantly increased the Fe, Ca, Cu, Na, oleic acid, and ω-3 fatty acid contents (p0.05), but total phenolic content (TPC) and DPPH radical scavenging activity significantly increased (p