Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

Fortin, Marie-Hélène; Champagne, Claude P.; St‐Gelais, Daniel; Britten, Michel; Fustier, Patrick; Lacroix, Monique

doi:10.1016/j.idairyj.2010.09.007

Cited by 49 publications

(44 citation statements)

References 40 publications

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“…The LP medium contained, per L of medium: 35 g liver infusion, 10 g lactose, 10 g bacto-peptone, 2 g NaCl, 2 g LiCl and 3 g sodium propionate. The appropriateness of LP medium for selective counts of B. longum 15708 in whey and curds, in the presence of the cheese starter cultures, was confirmed in a previous study (Fortin et al 2011). Colonies of bifidobacteria were counted after a 48 h incubation period at 37°C in an anaerobic incubator (85%N 2 / 10%H 2 /5%CO 2 ).…”

Section: Analysesmentioning

confidence: 76%

“…A preliminary study had been carried out on a laboratory scale (2 L) where inoculation points of probiotics in milk and at cheddaring had been compared (Fortin et al 2011). This study expanded the preliminary work by verifying the observations on a 100-fold larger scale, by including a microencapsulated culture, by adding the cells at salting and by examining the effect of curds pressing.…”

Section: Resultsmentioning

confidence: 93%

“…It is well known that spray-coating is a difficult technology to master and that the products are only partially microencapsulated. It was tested nevertheless since viability losses can reach four logs during storage (Fortin et al 2011) and partial ME could still have a significant benefit, especially since ME protects cells against oxygen (Talwalkar and Kailasapathy 2004), and B. longum 15708 is sensitive to oxygen (Bolduc et al 2006;Fortin et al 2011).…”

Section: Resultsmentioning

confidence: 99%

“…In cottage cheese, it was suggested to add the probiotic culture in the cream dressing rather than in the curds (Blanchette et al 1996). Other studies have examined inoculation at the cheddaring step or at salting (Dinakar and Mistry 1994;Fortin et al 2011;Gomes da Cruz et al 2009). With free cells, these inoculation practices raise the concern of cell losses in whey.…”

Section: Viability Of Bifidobacterium Longum In Cheddar Cheesementioning

confidence: 99%

“…Since cheeses were packaged in sealed bags, some parameters were not expected to change throughout the 14-day storage period. Thus, total lipid concentrations were analyzed at day 7 by the Mojonnier technique (Mojonnier Bros. Co., Chicago, IL, USA) (Atherthon et al 1977), salinity was ascertained at day 6 with a Chloride Analyzer 326 unit from Corning (Nelson-Jameson Inc., Marshfield, WI, USA) and humidity was measured at day 6 by gravimetry following drying at 100°C for 24 h (Fortin et al 2011).…”

Section: Analysesmentioning

confidence: 99%

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Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Fortin¹,

Champagne²,

St‐Gelais³

et al. 2011

Dairy Science & Technol.

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To cite this version:Abstract The goal of this study was to assess the effect of methods of inoculation on the viability of probiotic bacteria during cheddar cheese manufacture as well as their stability during storage. Bifidobacterium longum ATCC 15708 was freeze-dried and microencapsulated by spray-coating. The effect of inoculation of free whole cell or microencapsulated cells at three points during manufacture (milk before renneting, at cheddaring or at salting) on the viable counts in cheese and whey was investigated. Microencapsulation had no effect on viable counts, chemical parameters (lactose, lactic acid, total nitrogen, nitrogen soluble in TCA, moisture) or sensory properties during manufacturing or storage of the fresh cheeses for 14 days. Inoculation of the bifidobacteria in milk before renneting resulted in higher viable counts in comparison to other points of inoculation. Bifidobacteria added at the salting step, which survived pressing, were subsequently more stable during storage than those inoculated in milk. The stability of B. longum 15708 during storage was greater in the pressed cheeses that in the free curds. The results of this study provides technological data for cheese makers on the optimum point of inoculation as well as

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Section: Analysesmentioning

confidence: 76%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Viability Of Bifidobacterium Longum In Cheddar Cheesementioning

confidence: 99%

Section: Analysesmentioning

confidence: 99%

See 3 more Smart Citations

Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Fortin¹,

Champagne²,

St‐Gelais³

et al. 2011

Dairy Science & Technol.

Self Cite

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Functional Dairy Products Including Pro/Pre/Symbiotics

Minervini

Angelis

Gobbetti

2017

Advances in Dairy Products

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Selection and design of lactic acid bacteria probiotic cultures

Giraffa¹

2012

Engineering in Life Sciences

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Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.” Probiotic‐containing foods can be categorized as functional foods and, along with prebiotics, represent the largest segment of the functional food market around the world. Fermented foods are the main vehicle of administration of probiotic organisms and, among them, dairy products are by far the most widely used. Many probiotic strains, which most often belong to the genera Lactobacillus and Bifidobacterium, are already applied in commercial probiotic fermented milks throughout the world. Nonetheless, the market of biofunctional dairy products, including probiotics, is continuously asking for diversifying the range of available products. To this regard, there is a growing need to identify new biofunctional strains, new strategies to assure survival of these cultures, and different sources from which to isolate strains. Before a probiotic can benefit human health, it must fulfill several criteria. Because the range of target functions and technological applications is wide, the selection and evaluation of potential probiotic candidates require a multistep approach. This review will give a general overview of main criteria and methods that have to be taken into consideration in the selection process of probiotic strains.

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Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

Cited by 49 publications

References 40 publications

Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Functional Dairy Products Including Pro/Pre/Symbiotics

Selection and design of lactic acid bacteria probiotic cultures

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