Effect of Types of Probiotic Bacteria on Physiochemical Properties of Sudanese White Soft Cheese (original) (raw)
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The influence of probiotic bacteria on the properties of Iranian white cheese
International Journal of Dairy Technology, 2012
The viability of Bifidobacterium animalis (ATCC 25527) and Lactobacillus rhamnosus (ATCC 7469), study of interaction between probiotic and starter and their effect on the properties of Iranian white cheese were investigated during 60 days of ripening. The results indicated that probiotics did not exert any effect on the growth of commercial starters, but starters showed a synergistic effect on the growth of probiotics, and probiotics survived above the recommended level for the therapeutic minimum (10 6 -10 7 cfu ⁄ g) after 60 days. Addition of probiotic adjunct did not alter the chemical composition except for moisture and protein. Also, the highest pH value was in probiotic cheeses without starter.
2022
The objective of the present study was to improve the quality of the Egyptian hard cheese (Ras type) by adding some Lactobacillus spp. as probiotic adjunct cultures. Strains of Lb. acidophilus , Lb. helveticus and Lb. casei were used and the chemical, microbiological and sensory characteristics of the cheese during 90 days of ripening were evaluated. The obtained data indicated that pH values and moisture content were decreased, while the total nitrogen (TN), fat, fat/dry matter, titratable acidity and salt contents were increased significantly during the ripening period in all treatments. For the ripening indices, significantly higher content of soluble nitrogen (SN), SN/TN, soluble tyrosine, soluble tryptophan and total volatile fatty acids were found in the experimental cheese compared to the Control cheese. Higher Lactobacilli count were observed in the adjunct treated cheeses, which reflects the positive retention of Lactobacilli in the experimental cheeses. Also, the use of pr...
Improving The Properties Of The Egyptian Ras Cheese With Adding Some Probiotic Lactobacillus spp
Assiut Journal of Agricultural Sciences, 2022
The objective of the present study was to improve the quality of the Egyptian hard cheese (Ras type) by adding some Lactobacillus spp. as probiotic adjunct cultures. Strains of Lb. acidophilus, Lb. helveticus and Lb. casei were used and the chemical, microbiological and sensory characteristics of the cheese during 90 days of ripening were evaluated. The obtained data indicated that pH values and moisture content were decreased, while the total nitrogen (TN), fat, fat/dry matter, titratable acidity and salt contents were increased significantly during the ripening period in all treatments. For the ripening indices, significantly higher content of soluble nitrogen (SN), SN/TN, soluble tyrosine, soluble tryptophan and total volatile fatty acids were found in the experimental cheese compared to the Control cheese. Higher Lactobacilli count were observed in the adjunct treated cheeses, which reflects the positive retention of Lactobacilli in the experimental cheeses. Also, the use of probiotic adjunct cultures reduced the growth of fungi and prevented the coliform bacteria on Ras cheese. There was higher acceptability for the experimental cheeses than for the Control. Ras cheese was considered a good carrier for Lactobacillus probiotic strains since they were found to survive during cheese manufacture, ripening and storage.
Development of a Probiotic Soft White Jordanian Cheese
Probiotic soft white cheese was produced from cow's milk using Lactobacillus acidophilus and Bifidobacterium lactis and a combination of the two. The probiotic bacteria were either added to the cow's milk used in the production before renneting or to the curd before pressing. We concluded that it is better to add the probiotic bacteria to the milk than to the curd. Most cheese treatments had probiotic counts >10 CFU/g 6 after 1 week. All soft white cheeses produced in this study were rated acceptable by a sensory panel at the end of the study.
Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese
Veterinary research forum : an international quarterly journal, 2012
Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and survival) of Listeria monocytogenes and Lactobacillus acidophilus in various stages of production, ripening and storage of Iranian white cheese. Changes in pH values at different stages of cheese ripening, along with changes in organoleptic properties of cheese were also assessed. Compared to other treatments, in the treatment of cheese with probiotic agent without starter, the most significant decrease in Listeria monocytogenes count at the end of ripening stage was observed (3.16 Log per gram cheese compared with the control group) (p < 0.05). Survival of probiotic bacteria in control samp...
ANIMAL PRODUCTION, 2016
The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are po...
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi
Aims: The purpose of this study is to evaluate technological properties and probiotics potential of lactic acid bacteria (LAB) isolated from 15 raw milk Turkish Beyaz fresh cheese made in the Kilis region, Turkey.Methods and Results: 287 colonies from 15 cheese samples were selected and 91 of them were analyzed as Gram-positive and catalase-negative. 19 strains of 91 colonies were accepted as potential probiotics since they stayed alive in pH 3.5 and 0.3% bile salt. They were identified as Lactobacillus sp. (11 strains), Leuconostoc sp. (3 strains), Streptococcus sp. (2 strains), Lactococcus sp. (2 strains), and Enterococcus sp. (1 strain) by biochemical tests and API test kit. It was determined that 19 strains with high acidification rate, 15 strains demonstrated weak proteolytic activity, 3 ones moderate, and 1 strong proteolytic activity. It was determined that 1 of the strains were resistant to chloramphenicol, 2 to tetracycline, and 6 to vancomycin. No strains resistant to peni...
2013
West African soft cheese (wara) is an excellent source of protein, fats and minerals such as calcium, iron and phosphorus, vitamins and essential amino acids, thus making it an important food in the diet of both old and young. Wara is made from milk which contains various micro-flora and lactobacillus species which makes it susceptible to spoilage within a short period of time. Traditionally, it is preserved in its whey which last barely a day or two. Therefore, this study was designed to evaluate the potential of ginger and garlic as a preservative and compare its efficacy with chemical preservative on the storage quality of wara. Organoleptic evaluation was conducted by a panel comprising of ten members in order to assess the appearance, sourness, consistency, aroma, taste and general acceptance of the wara produced and preserved separately with ginger, garlic and sodium benzoate; wara preserved with ginger was rated the best. Proximate analysis was carried out to evaluate the nutritional composition such as: crude protein, crude fibre, fat moisture and ash, wara preserved with ginger extract had the highest protein content of 20.88% while the control sample had the lowest (6.18%). Also, wara preserved with garlic extract had the highest fat content (4.62%) while wara preserved with 0.5% sodium benzoate had the lowest fat content of 1.02%. The shelf life of the samples were monitored and the control had the lowest shelf life of 4 days, followed by the cheese sample preserved with 0.5% sodium benzoate which had shelf life of 11 days, then cheese sample preserved with garlic extract which had a shelf life of 13 days, while the cheese sample preserved with ginger extract had a shelf life of 15 days under refrigeration condition. Lactic acid bacteria and non-lactics isolates were isolated from the wara. The isolates were characterized and identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus lactis, Pseudomonas fluorescens, Proteus vulgaris and Bacillus subtilis. The total bacteria colony count of each of the samples was monitored for fourteen days and wara preserved with ginger had the lowest count of 1.0 x10 2 while the control had the highest on the first day (3.0 x10 4). On the fourteenth day, wara preserved with ginger had the lowest total bacterial count of 3.0 x10 6 while the control also had the highest (>8.8 x 10 7). Therefore, the cost intensiveness of chemical preservatives could be overcome by the application of biological preservatives particularly ginger extract which added to the nutritional value of the wara, it also demonstrated a good preservative property.
international food research journal, 2023
The aim of the present work was to investigate the effect of adding autochthonous lactic acid bacteria strains (LAB) to Moroccan goat's milk cheese, focusing on its microbiological and biochemical evolution during the ripening process, as well as on the product's sensorial properties. We prepared three types of cheese: (i) a control cheese (CNT) made by adding a starter culture composed of a strain of Lactococcus lactis subsp. lactis var. diacetylactis and a strain of Lactococcus lactis subsp. lactis; (ii) a cheese ("LP") made with the same lactococcal starter culture, and adding a strain of Lactobacillus plantarum as an adjunct culture, and (iii) a cheese ("LPC") made with the same lactococcal starter culture, and adding Lactobacillus paracasei as an adjunct culture. The counts of most bacterial groups decreased as the cheeses matured, except for lactic acid bacteria, which increased during ripening. Throughout the ripening period, LP cheese showed the highest values for total nitrogen, soluble nitrogen, and soluble nitrogen in 12% TCA. On the 60 th day of ripening, the highest contents of diacetyl and acetoin were recorded in LPC cheese. A significant difference in FFA was observed among the LP, LPC, and CNT cheeses, thus indicating a change in lipolysis extension (C4:0-C18:3 FFA) that might be influenced by the starter employed. These suggested that both adjunct strains could produce high-quality Moroccan goat cheese. However, the addition of Lactobacillus paracasei culture had the particular advantage of improving aroma intensity and overall cheese quality. Moreover, the lipolysis process increased continually until the end of the ripening period, thereby confirming that the ripening phase is the main factor that affects these cheeses' sensory properties. The cheeses made with adjunct cultures had the typical taste of Moroccan goat cheese, presented an acceptable flavour, and fulfilled the usual sensory requirements.
BMC Microbiology
Background Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting traits. The purpose of this study is to isolate Lactobacillus bacteria from conventional Egyptian cheeses and analyse their probiotic potential and technological properties. Results Lactobacillus isolates (33 isolates) were isolated from different Egyptian cheeses. Our results revealed that 18.18% of the isolates were fast-acidifying, 30.3% were medium-acidifying and 51.5% were slow-acidifying isolates. The results of autolytic activity showed that 24.3% of the isolates were good autolysis, 33.3% were fair autolysis, while 42.4% were poor autolysis. Fifteen isolates produced exopolysaccharides, while 9 isolates exhibited antimicrobial activities against Lactobacillus bulgaricus 340. All the...