In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese

Abstract

This study aimed to produce probiotic ‘Testouri’, traditional Tunisian sheep cheese, by direct-to-vat inoculum of probiotic adjuncts.The potential of Testouri sheep cheeses was evaluated by an assessment of gross composition and proteolytic, antibacterial, antidiabetic and antioxidant activities during storage at 4 °C for 28 days. Results highlighted that no significant differences were observed in compositional parameters of the samples at day 0. Probiotic counts in cheeses remained at 8 log CFU g−1 during storage. Probiotic cheeses exhibited measurable antibacterial activities with the maximum value (diameter of 12 ± 0.07 mm) on Staphylococcus aureus strain. Also, α-glucosidase and α-amylase inhibitions ranged from 42 ± 0.77 to 58 ± 0.88% and 20 ± 0.9 to 47 ± 1.3%, respectively, during storage. Additionally, cheeses inoculated with probiotics exhibited significant increases in proteolytic and antioxidant activities compared to the control sample.Therefore, Testouri cheese can be considered a good carrier of probiotics and can be promoted for commercial uses.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…This cheese has a pH of 5.85 and short shelf life (up to 6 days) [72]. Testouri is a fresh soft cheese made from goat and sheep milk, and it is traditionally consumed in Tunisia [73]. This white cheese is a product obtained after milk coagulation (with rennet) and draining (for whey removal).…”

Development and characterisation of functional cultured buttermilk fortified with flaxseed

“…bulgaricus (YFL901) was purchased from CHR HANSEN, France. The probiotic cells of Lactobacillus plantarum M63 were activated according to Mahmoudi et al (2021).…”

“…The probiotic counts were higher than the threshold number (10 7 CFU mL À1 ) that is suggested to confer probiotic benefits (FAO/ WHO, 2002). The viability of L. plantarum was also showed in cheese (Mahmoudi et al, 2021).…”

“…S. thermophilus colonies were enumerated on M17 agar (Biokar Diagnostics, France) after incubation at 44 8C for 48 h. Lactobacillus bulgaricus numbers were determined on MRS agar after incubation at 37 8C for 48 h. The number of L. plantarum was determined according to Mahmoudi et al (2021).…”