Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese

GÜRSOY O., GÖKÇE R., Çon A. H., KINIK Ö.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.65, sa.7, ss.816-820, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 7
  • Basım Tarihi: 2014
  • Doi Numarası: 10.3109/09637486.2014.934209
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.816-820
  • Anahtar Kelimeler: Adjunct culture, functional food, probiotic cheese, LACTOBACILLUS-ACIDOPHILUS LA-5, ENTEROCOCCUS-FAECIUM, PROBIOTIC CULTURES, TERM CONSUMPTION, TURKISH CHEESE, DENTAL-CARIES, BIFIDUM, MILK, PROTEOLYSIS, CHALLENGES
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7) cfu/g cheese) than the therapeutic minimum (10(6)-10(7) cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of B. longum used in this study, and white brined cheeses with B. longum may be considered as a probiotic dairy product.