Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb‐12 and Lactobacillus acidophilus La‐5 and inulin

Abstract

The stability of cream cheeses as a symbiotic food carrier, through supplementation with different concentrations of probiotic bacteria Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and the prebiotic ingredient inulin was investigated. Physicochemical parameters, pH values, total solids, fat and protein levels and the viable counts of the starter lactic culture Streptococcus thermophilus and probiotic cultures, were carried out at 1, 15, 30 and 45 days of refrigerated storage (8 ± 0.5°C). Different physicochemical characteristics were observed in all formulations. S. thermophilus showed good viability in all the trials (6.66-9.38 log cfu/g), whereas B. animalis remained above 6 log cfu/g in all the trials during the period evaluated. However, L. acidophilus showed an accentuated decline, registering values of 3.1 log cfu/g at the end of the period studied.The results suggested that cream cheese was an adequate food matrix for supplementation with probiotic bacteria, in particular B. animalis, and the prebiotic ingredient, showing potential as a symbiotic food.

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

“…Formulations with pre and probiotics are known as Synbiotics which have been shown to enhance the host`s immune response upon regular consumption (Gourbeyre and others ; Jirillo and others ). Synbiotics have been successfully included in cheese (Alves and others ), yogurts (Malpeli and others ), and ice creams (Han and others ). However, although functional drinks, and other probiotic functional foods, are available in a relatively high number, the market of prebiotics (including Synbiotic formulations) is still small and fragmented (Bigliardi and Galati ).…”

“…), streptococci ( Streptococcus salivarius ), lactococci ( Lactobacillus lactis ssp., Lactobacillus thermophilus , Lactobacillus cremoris , Lactobacillus mesenteroides , and so on) and occasionally acetic acid bacteria (Simova and others ). Other dairy foods, such as cheeses (Escobar and others ; Lollo and others ; Karimi and others ,; Minervini and others ; Alves and others ), milk protein beverages (Akalin and others ; Castro and others a,b; Fontana and others ), and ice creams (Kebary and others ; Di Criscio and others ), have been used to incorporate probiotics into our meal. Other nondairy foods with added probiotics include baked goods (Altamirano‐Fortoul and others ; Trujillo‐de Santiago and others ; Zanjani and others ), mayonnaise (Fahimdanesh and others ), beverages (Gawkowski and Chikindas ), and soups made from legumes and cereals (Barbosa and others ).…”

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese

“…It is obtained by the coagulation of cream or a mixture of milk and cream by acidification with the use of a starter culture, and is ready for consumption soon after processing (Phadungath ; Alves et al . ). Cream cheese is high in calories and protein content, has moderate sodium content and contains minerals including calcium, phosphorus and vitamins A, D and B2 (Mejía and Sepúlveda ).…”

Selected factors influencing the ability of Bifidobacterium to form biogenic amines

“…Fermented milk and yogurt are among the most accepted food carriers for the delivery of viable probiotic culture into the gastrointestinal tract (Farnworth, ; Akalin et al ., ; Cruz et al ., ; Wang et al ., ). In spite of that there has been an increasing interest in other types of dairy products containing specific bacterial species with the potential of health‐improving properties (Ong & Shah, ; Alves et al ., ; Castro et al ., ,b). Cheese belongs to this group (Ross et al ., ; Hayes et al ., ; Ong et al ., ; Ong & Shah, ).…”