Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

详细信息    查看全文

• 作者：K.S. Chaves ; M.L. Gigante ; ^{mirna@unicamp.br" class="auth_mail" title="E-mail the corresponding author}
• 刊名：International Dairy Journal
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：52
• 期：Complete
• 页码：10-18
• 全文大小：822 K

文摘

To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were produced. Control cheese contained only starter culture, whereas the others contained starter culture and the probiotic cultures Lactobacillus acidophilus La5 and Bifidobacterium Bb12 either separately or in combination. Bacterial viability, physicochemical composition, proteolysis, and texture profile were assessed over 60 days of storage. The addition of microorganisms together or separately did not affect the characteristics of Prato cheese. On storage, the cheeses showed increased proteolysis, lower firmness, and the probiotic cheeses presented counts higher than 10⁶ cfu g⁻¹. The viability of probiotics during in vitro gastrointestinal simulation, including the effect of the cheese matrix, was also assessed. The probiotic bacteria showed resistance to loss of viability during in vitro gastrointestinal simulation.