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Article: Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.

TitleProteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.
Authors
KeywordsCheddar cheese
Probiotic
Proteolysis
Ripening
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2007, v. 17 n. 1, p. 67-78 How to Cite?
AbstractCheddar cheeses were produced with starter lactococci and Bifidobacterium longum 1941, B. lactis LAFTI® B94, Lactobacillus casei 279, Lb. paracasei LAFTI® L26, Lb. acidophilus 4962 or Lb. acidophilus LAFTI® L10 to study the survival of the probiotic bacteria and the influence of these organisms on proteolytic patterns and production of organic acid during ripening period of 6 months at 4 °C. All probiotic adjuncts survived the manufacturing process of Cheddar cheese at high levels without alteration to the cheese-making process. After 6 months of ripening, cheeses maintained the level of probiotic organisms at >8.0 log10 cfu g-1 with minimal effect on moisture, fat, protein and salt content. Acetic acid concentration was higher in cheeses with B. longum 1941, B. lactis LAFTI® B94, Lb. casei 279 and Lb. paracasei LAFTI® L26. Each probiotic organism influenced the proteolytic pattern of Cheddar cheese in different ways. Lb. casei 279 and Lb. paracasei LAFTI® L26 showed higher hydrolysis of casein. Higher concentrations of free amino acids (FAAs) were found in all probiotic cheeses. Although Bifidobacterium sp. was found to be weakly proteolytic, cheeses with the addition of those strains had highest concentration of FAAs. These data thus suggested that Lb. acidophilus 4962, Lb. casei 279, B. longum 1941, Lb. acidophilus LAFTI® L10, Lb. paracasei LAFTI® L26 and B. lactis LAFTI® B94 can be applied successfully in Cheddar cheese. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144425
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorOng, Len_HK
dc.contributor.authorHenriksson, Aen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:59Z-
dc.date.available2012-01-20T09:01:59Z-
dc.date.issued2007en_HK
dc.identifier.citationInternational Dairy Journal, 2007, v. 17 n. 1, p. 67-78en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144425-
dc.description.abstractCheddar cheeses were produced with starter lactococci and Bifidobacterium longum 1941, B. lactis LAFTI® B94, Lactobacillus casei 279, Lb. paracasei LAFTI® L26, Lb. acidophilus 4962 or Lb. acidophilus LAFTI® L10 to study the survival of the probiotic bacteria and the influence of these organisms on proteolytic patterns and production of organic acid during ripening period of 6 months at 4 °C. All probiotic adjuncts survived the manufacturing process of Cheddar cheese at high levels without alteration to the cheese-making process. After 6 months of ripening, cheeses maintained the level of probiotic organisms at >8.0 log10 cfu g-1 with minimal effect on moisture, fat, protein and salt content. Acetic acid concentration was higher in cheeses with B. longum 1941, B. lactis LAFTI® B94, Lb. casei 279 and Lb. paracasei LAFTI® L26. Each probiotic organism influenced the proteolytic pattern of Cheddar cheese in different ways. Lb. casei 279 and Lb. paracasei LAFTI® L26 showed higher hydrolysis of casein. Higher concentrations of free amino acids (FAAs) were found in all probiotic cheeses. Although Bifidobacterium sp. was found to be weakly proteolytic, cheeses with the addition of those strains had highest concentration of FAAs. These data thus suggested that Lb. acidophilus 4962, Lb. casei 279, B. longum 1941, Lb. acidophilus LAFTI® L10, Lb. paracasei LAFTI® L26 and B. lactis LAFTI® B94 can be applied successfully in Cheddar cheese. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectCheddar cheeseen_HK
dc.subjectProbioticen_HK
dc.subjectProteolysisen_HK
dc.subjectRipeningen_HK
dc.titleProteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.en_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.idairyj.2005.12.009en_HK
dc.identifier.scopuseid_2-s2.0-33846005136en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33846005136&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume17en_HK
dc.identifier.issue1en_HK
dc.identifier.spage67en_HK
dc.identifier.epage78en_HK
dc.identifier.isiWOS:000242454300010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridOng, L=16200369500en_HK
dc.identifier.scopusauthoridHenriksson, A=7006573843en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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