Biološka aktivnost svežeg sira proizvedenog primenom inokuluma kombuhe i dodatkom majčine dušice (Thymus serpyllum L.)

Research within this doctoral dissertation includes the analysis of fresh cheese samples with the application of kombucha inoculum, as an unconventional starter culture and with the addition of wild thyme ground, supercritical and dry extract. The milk fermentation course was monitored until the isoelectric point of casein reached at a pH value of 4.6 and a temperature of 35 °C. Physico-chemical characteristics, acidity, lactic acid content, the content of total phenolic compounds and antioxidant potential, microbiological profile, composition of fatty acids, content of free and total amino acids, textural characteristics, microstructure and sensory characteristics of the produced fresh cheese were analyzed. Changes in the analyzed parameters were monitored in several intervals - after 10, 20 and 30 days of storage. Since it has already been established that the total number of Escherichia coli decreases during storage in fresh cheese produced with kombucha inoculum as a starter culture, with the help of bioinformatical, in silico, methods, the potential antimicrobial action of milk-derived peptides was examined.