Probiotic bacteria as adjunct starters:: influence of the addition methodology on their survival in a semi-hard Argentinean cheese
Probiotic bacteria as adjunct starters:: influence of the addition methodology on their survival in a semi-hard Argentinean cheese
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DOI：
10.1016/j.foodres.2004.11.013
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发表时间：
2005-01-01
影响因子：
8.1
通讯作者：
Zalazar, CA
中科院分区：
文献类型：
--
作者：
Bergamini, CV;Hynes, ER;Zalazar, CA
两株益生菌，一株为嗜酸乳杆菌，另一株为副干酪乳杆菌亚种。在奶酪制作实验中，对Paracasei作为辅助培养物进行了测试，以评估其在奶酪制作和成熟过程中的活力。辅助培养物按照两种不同的方法添加到制奶酪的牛奶中：作为冻干粉分散在牛奶中，或在由牛奶和乳脂组成的基质中。在所有奶酪中，益生菌在奶酪制作过程中增加了一个对数周期，在成熟过程中（60天）几乎保持不变，数量总是高于满足益生菌标准的要求。除了pH值外，益生菌的添加对奶酪的总体组成没有影响：在预孵育的底物中添加嗜酸乳杆菌的奶酪pH值较低，酸化过度，易碎。直接添加益生菌培养物的方法性能最佳；然而，预孵育具有一定的优势，如初始接种的乳酸菌数量增加。(c) 2004 Elsevier Ltd.版权所有。
Two strains of probiotic bacteria, one of Lactobacillus acidophilus and the other of Lactobacillus paracasei subsp. paracasei, were tested as adjunct cultures in cheese-making experiments, in order to assess their viability during cheese-making and ripening. The adjunct culture was added to cheese-making milk following two different methodologies: as a lyophilized powder dispersed in milk, or within a substrate composed of milk and milk fat. In all cheeses, probiotic bacteria increased a log cycle during cheese-making, and remained almost constant during ripening (60 days), always in higher number than required to meet probiotic standards. Gross composition of the cheeses was not affected by the addition of probiotic bacteria, except for pH value: cheeses with L. acidophilus added within the pre-incubated substrate, had lower pH values and were over acidified and crumbly. Direct addition of the probiotic culture was the methodology with the best performance; however the pre-incubation presented some advantages such as an increased population of lactobacilli in the initial inoculum. (c) 2004 Elsevier Ltd. All rights reserved.