TY  - JOUR
AU  - Jovanović, Marina
AU  - Vojvodić, Petar
AU  - Tenji, Dina
AU  - Tomić, Nina
AU  - Nešić, Jovana
AU  - Mitić-Ćulafić, Dragana
AU  - Miočinović, Jelena
PY  - 2023
UR  - https://dais.sanu.ac.rs/123456789/14876
AB  - Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.
PB  - Basel : MDPI AG
T2  - Fermentation
T1  - Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability
SP  - 745
VL  - 9
IS  - 8
DO  - 10.3390/fermentation9080745
UR  - https://hdl.handle.net/21.15107/rcub_dais_14876
ER  - 

@article{
author = "Jovanović, Marina and Vojvodić, Petar and Tenji, Dina and Tomić, Nina and Nešić, Jovana and Mitić-Ćulafić, Dragana and Miočinović, Jelena",
year = "2023",
abstract = "Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.",
publisher = "Basel : MDPI AG",
journal = "Fermentation",
title = "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability",
pages = "745",
volume = "9",
number = "8",
doi = "10.3390/fermentation9080745",
url = "https://hdl.handle.net/21.15107/rcub_dais_14876"
}

Jovanović, M., Vojvodić, P., Tenji, D., Tomić, N., Nešić, J., Mitić-Ćulafić, D.,& Miočinović, J.. (2023). Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation
Basel : MDPI AG., 9(8), 745.
https://doi.org/10.3390/fermentation9080745
https://hdl.handle.net/21.15107/rcub_dais_14876

Jovanović M, Vojvodić P, Tenji D, Tomić N, Nešić J, Mitić-Ćulafić D, Miočinović J. Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation. 2023;9(8):745.
doi:10.3390/fermentation9080745
https://hdl.handle.net/21.15107/rcub_dais_14876 .

Jovanović, Marina, Vojvodić, Petar, Tenji, Dina, Tomić, Nina, Nešić, Jovana, Mitić-Ćulafić, Dragana, Miočinović, Jelena, "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability" in Fermentation, 9, no. 8 (2023):745,
https://doi.org/10.3390/fermentation9080745 .,
https://hdl.handle.net/21.15107/rcub_dais_14876 .