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Article: Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

TitleDevelopment of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
Authors
KeywordsCheddar cheese
Probiotic
Proteolysis
Ripening
Issue Date2006
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2006, v. 16 n. 5, p. 446-456 How to Cite?
AbstractThree batches of Cheddar cheeses (Batch 1, with only starter lactococci; Batch 2, with lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; Batch 3, with lactococci and Lb. acidophilus LAFTI® L10, Lb. paracasei LAFTI® L26, B. lactis LAFTI®B94) were manufactured in triplicate to study the survival and influence of probiotic bacteria on proteolytic patterns and production of organic acid during ripening period of 6 months at 4°C. All probiotic adjuncts survived manufacturing process and maintained their viability of >7.5 log10 cfu g -1 at the end of ripening. The number of lactococci decreased by one to two log cycles, but their counts were not significantly different (P>0.05) in control and probiotic cheeses. No significant differences were observed in composition (fat, protein, moisture, salt content), but acetic acid concentration was higher in probiotic cheeses. Assessment of proteolysis during ripening showed no significant differences (P>0.05) in the level of water-soluble nitrogen (primary proteolysis), but the levels of secondary proteolysis indicated by the concentration of free amino acids were significantly higher (P<0.05) in probiotic cheeses. SDS-PAGE results on hydrolysis of αs-CN after 6 months were consistently higher in probiotic cheeses (19.28%, 46.99% and 63.42% in Batch 1, Batch 2 and Batch 3, respectively). Proteolytic activity, however, remained relatively low for all cheeses due to the low temperature of ripening (4°C). Results demonstrated that Cheddar cheeses can be an effective vehicle for delivery of probiotic organisms. © 2005 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144436
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.accessioned2012-01-20T09:02:04Z-
dc.date.available2012-01-20T09:02:04Z-
dc.date.issued2006en_HK
dc.identifier.citationInternational Dairy Journal, 2006, v. 16 n. 5, p. 446-456en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144436-
dc.description.abstractThree batches of Cheddar cheeses (Batch 1, with only starter lactococci; Batch 2, with lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; Batch 3, with lactococci and Lb. acidophilus LAFTI® L10, Lb. paracasei LAFTI® L26, B. lactis LAFTI®B94) were manufactured in triplicate to study the survival and influence of probiotic bacteria on proteolytic patterns and production of organic acid during ripening period of 6 months at 4°C. All probiotic adjuncts survived manufacturing process and maintained their viability of >7.5 log10 cfu g -1 at the end of ripening. The number of lactococci decreased by one to two log cycles, but their counts were not significantly different (P>0.05) in control and probiotic cheeses. No significant differences were observed in composition (fat, protein, moisture, salt content), but acetic acid concentration was higher in probiotic cheeses. Assessment of proteolysis during ripening showed no significant differences (P>0.05) in the level of water-soluble nitrogen (primary proteolysis), but the levels of secondary proteolysis indicated by the concentration of free amino acids were significantly higher (P<0.05) in probiotic cheeses. SDS-PAGE results on hydrolysis of αs-CN after 6 months were consistently higher in probiotic cheeses (19.28%, 46.99% and 63.42% in Batch 1, Batch 2 and Batch 3, respectively). Proteolytic activity, however, remained relatively low for all cheeses due to the low temperature of ripening (4°C). Results demonstrated that Cheddar cheeses can be an effective vehicle for delivery of probiotic organisms. © 2005 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.titleDevelopment of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic aciden_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.2005.05.008en_HK
dc.identifier.scopuseid_2-s2.0-30744443867en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-30744443867&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume16en_HK
dc.identifier.issue5en_HK
dc.identifier.spage446en_HK
dc.identifier.epage456en_HK
dc.identifier.isiWOS:000235089700008-
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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