1
|
Bisig W, Guggisberg D, Jakob E, Turgay M, Irmler S, Wechsler D, Fröhlich-Wyder MT. The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.09.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
2
|
Gomand F, Borges F, Burgain J, Guerin J, Revol-Junelles AM, Gaiani C. Food Matrix Design for Effective Lactic Acid Bacteria Delivery. Annu Rev Food Sci Technol 2019; 10:285-310. [PMID: 30633562 DOI: 10.1146/annurev-food-032818-121140] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. The food matrix impact on LAB viability during food manufacturing, storage, and digestion is also discussed. The authors propose an ideal hypothetical food matrix that includes structural and physicochemical characteristics such as pH, water activity, and buffering capacities, all of which need to be taken into account when performing LAB food matrix design. Guidelines are finally provided to optimize food matrix design in terms of effective LAB delivery.
Collapse
Affiliation(s)
- F Gomand
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - F Borges
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Burgain
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Guerin
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | | | - C Gaiani
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| |
Collapse
|
3
|
Gomand F, Borges F, Salim D, Burgain J, Guerin J, Gaiani C. High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.038] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
4
|
Terpou A, Bosnea L, Kanellaki M, Plessas S, Bekatorou A, Bezirtzoglou E, Koutinas AA. Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture. J Food Sci 2018; 83:723-731. [PMID: 29473955 DOI: 10.1111/1750-3841.14079] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 01/15/2018] [Accepted: 01/16/2018] [Indexed: 12/21/2022]
Abstract
In this study, a novel potential probiotic strain Lactobacillus paracasei K5, previously isolated from traditional Greek Feta cheese and kefir grains, was evaluated as an adjunct culture for industrial white brined cheese production. Targeting industrial applications, apart from free cell cultures, a novel ready-to-use freeze-dried immobilized biocatalyst was prepared. The biocatalyst composed of L. paracasei K5 cells immobilized on delignified wheat bran prebiotic carrier and was freeze-dried without cryoprotectants. The adjunct free or immobilized culture was added separately without prior adaptation during white brined cheese manufacture and the produced cheeses were compared with commercial white brined cheeses. Several parameters that affect the acceptability and quality of the cheeses, including microbial populations, physicochemical parameters, volatile by-products and organoleptic characteristics, were analyzed through 70 days of storage. Results showed that the viability of the adjunct culture added either free or immobilized remained in high levels (7 to 8 log cfu/g) during maturation and storage. In addition, all white brined cheeses with the adjunct probiotic culture showed a sharp decrease in spoilage and pathogenic microorganisms such as enterobacteria, salmonella, staphylococci and coliforms during cheese maturation, especially when compared with the commercial white brined cheeses. Finally, after maturation time exceeded, all cheeses were characterized as safe for human consumption. Cheeses volatile compounds were significantly enhanced by the incorporated immobilized biocatalysts. These findings indicate the potential industrial use of freeze-dried ready-to-use immobilized lactobacilli as reinforcement adjunct cultures for the production of good-quality functional cheese products. PRACTICAL APPLICATION The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.
Collapse
Affiliation(s)
- Antonia Terpou
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry, Univ. of Patras, GR-26500, Patras, Greece
| | - Loulouda Bosnea
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry, Univ. of Patras, GR-26500, Patras, Greece.,Hellenic Agricultural Organization DEMETER, Dairy Research Inst., Katsikas, 45221, Ioannina, Greece
| | - Maria Kanellaki
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry, Univ. of Patras, GR-26500, Patras, Greece
| | - Stavros Plessas
- Dept. of Food Science and Technology, Faculty of Agricultural Development, Democritus Univ. of Thrace, 68200, Orestiada, Greece
| | - Argyro Bekatorou
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry, Univ. of Patras, GR-26500, Patras, Greece
| | - Eugenia Bezirtzoglou
- Dept. of Food Science and Technology, Faculty of Agricultural Development, Democritus Univ. of Thrace, 68200, Orestiada, Greece
| | - Athanasios A Koutinas
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Dept. of Chemistry, Univ. of Patras, GR-26500, Patras, Greece
| |
Collapse
|
5
|
Hickey C, Fallico V, Wilkinson M, Sheehan J. Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese. Food Microbiol 2018; 69:219-231. [DOI: 10.1016/j.fm.2017.08.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 08/08/2017] [Accepted: 08/22/2017] [Indexed: 11/26/2022]
|
6
|
Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milk. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
7
|
Porcellato D, Skeie SB. Bacterial dynamics and functional analysis of microbial metagenomes during ripening of Dutch-type cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
|
9
|
Chaves K, Gigante M. Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
10
|
Ehsannia S, Sanjabi MR. Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans
During Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sheida Ehsannia
- Department of Food Science and Technology; Islamic Azad University; Pharmaceutical Sciences Branch (IAUPS); Tehran Iran
| | - Mohammad Reza Sanjabi
- Department of Animal and Poultry Science and Fisheries; Agricultural Research Institute; Iranian Research Organization for Science and Technology (IROST); P.O. Box 3353-5111 Tehran Iran
| |
Collapse
|
11
|
The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under in vitro simulated gastrointestinal conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
12
|
Moghari AA, Razavi S, Ehsani M, Mousavi M, Nia TH. Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0326] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Akbarian Moghari
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - S.H. Razavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - M.R. Ehsani
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - M. Mousavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - T. Hoseini Nia
- Clarovita Nutrition Inc., 4291 Garand, Saint Laurent, Montreal, QC H4R 2B4, Canada
| |
Collapse
|
13
|
Hickey C, Auty M, Wilkinson M, Sheehan J. The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.10.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
14
|
Leclercq-Perlat MN, Sicard M, Perrot N, Trelea IC, Picque D, Corrieu G. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening. J Dairy Sci 2014; 98:1325-35. [PMID: 25497800 DOI: 10.3168/jds.2014-8916] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Accepted: 10/23/2014] [Indexed: 11/19/2022]
Abstract
Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and core hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors scored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH.
Collapse
Affiliation(s)
- M-N Leclercq-Perlat
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.
| | - M Sicard
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - N Perrot
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - I C Trelea
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - D Picque
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| | - G Corrieu
- UMR GMPA, INRA 0782, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.; UMR GMPA, AgroParisTech, 1 avenue Lucien Brétignières, 78850 Thiverval-Grignon, France
| |
Collapse
|
15
|
Vandenberghe E, Choucharina S, De Ketelaere B, De Baerdemaeker J, Claes J. Spatial variability in fundamental material parameters of Gouda cheese. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.01.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
Zielińska D, Dorota Z, Kołożyn-Krajewska D, Danuta KK, Goryl A, Antoni G, Motyl I. Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage. J Microbiol 2014; 52:169-78. [PMID: 24500482 DOI: 10.1007/s12275-014-3045-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 07/18/2013] [Accepted: 08/19/2013] [Indexed: 10/25/2022]
Abstract
The aim of the study was to construct and verify predictive growth and survival models of a potentially probiotic bacteria in fermented soy beverage. The research material included natural soy beverage (Polgrunt, Poland) and the strain of lactic acid bacteria (LAB) - Lactobacillus casei KN291. To construct predictive models for the growth and survival of L. casei KN291 bacteria in the fermented soy beverage we design an experiment which allowed the collection of CFU data. Fermented soy beverage samples were stored at various temperature conditions (5, 10, 15, and 20°C) for 28 days. On the basis of obtained data concerning the survival of L. casei KN291 bacteria in soy beverage at different temperature and time conditions, two non-linear models (r(2)= 0.68-0.93) and two surface models (r(2)=0.76-0.79) were constructed; these models described the behaviour of the bacteria in the product to a satisfactory extent. Verification of the surface models was carried out utilizing the validation data - at 7°C during 28 days. It was found that applied models were well fitted and charged with small systematic errors, which is evidenced by accuracy factor - Af, bias factor - Bf and mean squared error - MSE. The constructed microbiological growth and survival models of L. casei KN291 in fermented soy beverage enable the estimation of products shelf life period, which in this case is defined by the requirement for the level of the bacteria to be above 10(6) CFU/cm(3). The constructed models may be useful as a tool for the manufacture of probiotic foods to estimate of their shelf life period.
Collapse
Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, ul. Nowoursynowska 159c, 02-776, Warsaw, Poland,
| | | | | | | | | | | | | |
Collapse
|
17
|
Ortakci F, Broadbent JR, McManus WR, McMahon DJ. Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion. J Dairy Sci 2012; 95:6274-81. [PMID: 22981567 DOI: 10.3168/jds.2012-5476] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2012] [Accepted: 07/08/2012] [Indexed: 11/19/2022]
Abstract
An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1 (LBC-1e) was added to part-skim Mozzarella cheese in alginate-microencapsulated or free form at a level of 10(8) and 10(7)cfu/g, respectively. Survival of LBC-1e and total lactic acid bacteria (LAB) was investigated through the pasta filata process of cheese making (in which the cheese curd was heated to 55 °C and stretched in 70 °C-hot brine), followed by storage at 4 °C for 6 wk and simulated gastric and intestinal digestion. This included incubation in 0.1 M and 0.01 M HCl, 0.9 M H(3)PO(4), and a simulated intestinal juice consisting of pancreatin and bile salts in a pH 7.4 phosphate buffer. Some reductions were observed in both free and encapsulated LBC-1e during heating and stretching, with encapsulated LBC-1e surviving slightly better. Changes in total LAB losses during heating and stretching did not reach statistical significance. During storage, a decrease was observed in total LAB, but no statistically significant decrease was observed in LBC-1e. Survival during gastric digestion in HCl was dependent on the extent of neutralization of HCl by the cheese, with more survival in the weaker acid, in which pH increased to 4.4 after cheese addition. The alginate microcapsules did not provide any protection against the HCl. It is interesting that survival of the encapsulated LBC-1e was greater during incubation in H(3)PO(4) than in the HCl gastric juices. Proper selection of simulated gastric digestion media is important for predicting the delivery of probiotic bacteria into the human intestinal tract. Neither free nor encapsulated LBC-1e was affected by incubation in the pancreatin-bile solution. Based on the level of probiotic bacteria in cheese needed to provide a health benefit and its survival during simulated gastric digestion, as determined in this study, it should theoretically be possible to lower the amount that needs to be ingested in cheese by up to a factor of 10(3) compared with other fermented dairy foods or when consumed as supplements.
Collapse
Affiliation(s)
- F Ortakci
- Western Dairy Center, Utah State University, Logan 84322-8700, USA
| | | | | | | |
Collapse
|
18
|
Karimi R, Sohrabvandi S, Mortazavian AM. Review Article: Sensory Characteristics of Probiotic Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00194.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
|
20
|
Selective enumeration of probiotic microorganisms in cheese. Food Microbiol 2012; 29:1-9. [DOI: 10.1016/j.fm.2011.08.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2010] [Revised: 08/02/2011] [Accepted: 08/07/2011] [Indexed: 11/19/2022]
|
21
|
Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.05.005] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
22
|
Ashraf R, Shah NP. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review. Int J Food Microbiol 2011; 149:194-208. [DOI: 10.1016/j.ijfoodmicro.2011.07.008] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2011] [Revised: 06/23/2011] [Accepted: 07/08/2011] [Indexed: 01/30/2023]
|
23
|
Karimi R, Mortazavian AM, Da Cruz AG. Viability of probiotic microorganisms in cheese during production and storage: a review. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0005-x] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
24
|
Ribeiro AC, Barros MC, Lobo VM, Sobral AJ, Fangaia SI, Nicolau PM, Guerra FA, Esteso M. Interaction between calcium chloride and some carbohydrates as seen by mutual diffusion at 25°C and 37°C. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
25
|
Rodrigues D, Rocha-Santos TA, Pereira CI, Gomes AM, Malcata FX, Freitas AC. The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.05.021] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
26
|
Floury J, Jeanson S, Aly S, Lortal S. Determination of the diffusion coefficients of small solutes in cheese: A review. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010011] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
27
|
Fritzen-Freire C, Müller C, Laurindo J, Prudêncio E. The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.09.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
28
|
Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.04.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
29
|
Lauverjat C, Loubens CD, Déléris I, Tréléa IC, Souchon I. Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.02.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
30
|
Yilmaztekin M, Ozer BH, Atasoy F. Survival ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-02 in white-brined cheese. Int J Food Sci Nutr 2009; 55:53-60. [PMID: 14630592 DOI: 10.1080/09637480310001642484] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The viability of probiotic cultures used as adjunct cultures including Bifidobacterium bifidum BB-02 and Lactobacillus acidophilus LA-5 in white-brined cheese was investigated. The microbiological and biochemical properties of cheeses were assessed throughout 90 days of storage. Two inoculum rates for probiotic starters (2.5% and 5.0%, v/v, corresponding to (1.0-1.3)x10(9) cfu/g and (2.0-2.1)x10(9) cfu/g, respectively) were compared with the control cheese. Results obtained showed that a higher inoculum rate resulted in faster proteolysis. The cheese inoculated with 5% probiotic strains had higher water-soluble nitrogen, non-protein nitrogen, proteose-peptone nitrogen and tyrosine values than the other experimental cheeses. At the end of storage, the cheese supplemented with 5% probiotic culture had a ripening coefficient of 28.3%, followed by 2.5% probiotic strains containing the sample being 24.9%, and the control being 23.6%, respectively. It was also found that the colony counts of both probiotic microorganisms declined during storage. After 90 days of storage, the number of probiotic colonies were still around the threshold for a minimum probiotic effect (10(6) cfu/g).
Collapse
Affiliation(s)
- Murat Yilmaztekin
- Faculty of Engineering, Department of Food Engineering, Inönü University, Malatya, Turkey
| | | | | |
Collapse
|
31
|
|
32
|
Souza CH, Saad SM. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.015] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
33
|
ZER BARBAROS, UZUN YAKUPSALIH, KIRMACI HSEYINAVNI. Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00408.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
34
|
|
35
|
de Souza CHB, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01534.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
36
|
Riahi M, Trelea I, Leclercq-Perlat MN, Picque D, Corrieu G. Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.11.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
37
|
Reid AA, Champagne C, Gardner N, Fustier P, Vuillemard J. Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles. J Food Sci 2007; 72:M031-7. [DOI: 10.1111/j.1750-3841.2006.00222.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
38
|
Champagne CP, Gardner NJ, Roy D. Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci Nutr 2006; 45:61-84. [PMID: 15730189 DOI: 10.1080/10408690590900144] [Citation(s) in RCA: 234] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Probiotic cultures are increasingly being added to foods in order to develop products with health-promoting properties. Although the literature is abundant on the beneficial effects of bifidobacteria and Lactobacillus acidophilus on health, little information is available on the challenges industry faces in adding these probiotic cultures to food products. The aim of this article is to examine seven issues that should be addressed when developing functional foods: 1) type or form of probiotic that should be used; 2) addition level required to have a beneficial effect; 3) toxicity; 4) effect of the processing steps on viability; 5) determination, in the product, of the cell populations added; 6) stability during storage; 7) changes in sensory properties of the foods.
Collapse
Affiliation(s)
- Claude P Champagne
- Food Research and Development Center, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, Canada
| | | | | |
Collapse
|
39
|
Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M. Probiotic Cheese Production Using Lactobacillus casei Cells Immobilized on Fruit Pieces. J Dairy Sci 2006; 89:1439-51. [PMID: 16606715 DOI: 10.3168/jds.s0022-0302(06)72212-3] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Lactobacillus casei cells were immobilized on fruit (apple and pear) pieces and the immobilized biocatalysts were used separately as adjuncts in probiotic cheese making. In parallel, cheese with free L. casei cells and cheese only from renneted milk were prepared. The produced cheeses were ripened at 4 to 6 degrees C and the effect of salting and ripening time on lactose, lactic acid, ethanol concentration, pH, and lactic acid bacteria viable counts were investigated. Fat, protein, and moisture contents were in the range of usual levels of commercial cheeses. Reactivation in whey of L. casei cells immobilized on fruit pieces after 7 mo of ripening showed a higher rate of pH decrease and lower final pH value compared with reactivation of samples withdrawn from the remaining mass of the cheese without fruit pieces, from cheese with free L. casei, and rennet cheese. Preliminary sensory evaluation revealed the fruity taste of the cheeses containing immobilized L. casei cells on fruit pieces. Commercial Feta cheese was characterized by a more sour taste, whereas no significant differences concerning cheese flavor were reported by the panel between cheese containing free L. casei and rennet cheese. Salted cheeses scored similar values to commercial Feta cheese, whereas unsalted cheese scores were significantly lower, but still acceptable to the sensory panelists.
Collapse
Affiliation(s)
- Y Kourkoutas
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | | | | | | | | | | |
Collapse
|
40
|
Buriti FC, da Rocha JS, Saad SM. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.12.011] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
41
|
Bonaïti C, Leclercq-Perlat MN, Latrille E, Corrieu G. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences. J Dairy Sci 2005; 87:3976-88. [PMID: 15483183 DOI: 10.3168/jds.s0022-0302(04)73538-9] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Model smear soft cheeses were prepared from pasteurized milk inoculated with Debaryomyces hansenii (304, GMPA) and Brevibacterium aurantiacum (ATCC 9175) under aseptic conditions. Debaryomyces hansenii growth and curd deacidification were studied in relation to ripening chamber temperature and relative humidity (RH). A total of 9 descriptors, mainly based on kinetic data, were defined to represent D. hansenii growth (2 descriptors), cheese deacidification (5 descriptors), and cheese ripening (2 descriptors). Regardless of the temperature, when the RH was 85%, D. hansenii growth was inhibited due to limitation of carbon substrate diffusions; consequently, cheese deacidification did not take place. Debaryomyces hansenii growth was most prolific when the temperature was 16 degrees C, and the RH was 95%. Kinetic descriptors of lactate consumption and pH increase were maximal at 16 degrees C and 100% RH. Under these 2 ripening conditions, on d 14 (packaging) the creamy underrind represented a third of the cheese; however, at the end of ripening (d 42), cheese was too liquid to be sold. Statistical analysis showed that the best ripening conditions to achieve an optimum between deacidification and appearance of cheeses (thickness of the creamy underrind) were 12 degrees C and 95 +/- 1% RH.
Collapse
Affiliation(s)
- C Bonaïti
- Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, F-78 850 Thiverval-Grignon, France
| | | | | | | |
Collapse
|
42
|
Buriti FC, da Rocha JS, Assis EG, Saad SM. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.05.012] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
43
|
|
44
|
Boylston TD, Vinderola CG, Ghoddusi HB, Reinheimer JA. Incorporation of bifidobacteria into cheeses: challenges and rewards. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.08.008] [Citation(s) in RCA: 157] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
45
|
|
46
|
Charteris WP, Kelly PM, Morelli L, Collins JK. Edible table (bio)spread containing potentially probiotic Lactobacillus and Bifidobacterium species. INT J DAIRY TECHNOL 2002. [DOI: 10.1046/j.1471-0307.2002.00024.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
47
|
Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer. J FOOD ENG 2001. [DOI: 10.1016/s0260-8774(00)00169-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|