Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage

Erkaya, Tuba; Ürkek, Bayram; Doğru, Ünsal; Çeti̇n, Bülent; Şengül, Mustafa

doi:10.1016/j.idairyj.2015.04.011

Cited by 42 publications

(47 citation statements)

References 40 publications

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“…Most scientific research papers analyze the viability or survival rates of various bacterial cultures and their influence on physicochemical (glycolytic, lipolytic, and proteolytic) changes in different types of cheese, such as Minas cheese (Dantas et al, 2016), English-type Cheddar (Ganesan et al, 2014), cheese-like products (Cichosz, Aljewicz, & Nalepa, 2014), white cheese (Yerlikaya & Ozer, 2014), cottage cheese (Abadía-García et al, 2013) as well as other dairy products such as yogurts (Ainaz & Ehsani, 2008;Batista et al, 2015;Mani-L opez, Palou, & L opez-Malo, 2014), probiotic beverages (Cusato et al, 2013), fermented milk (De Oliveira, Augusto, Da Cruz, & Cristianini, 2014), ice-creams (Mohammadi, Mortazavian, Khosrokhavar, & Cruz, 2011), and butters (Erkaya, Mustafa, Bayram, & B€ ulent, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Aljewicz

Cichosz

2017

J Food Process Preserv

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The aim of this study was to determine the influence of three probiotic strains on microbial quality of industrially produced Swiss‐ and Dutch‐type cheeses. The levels of starter cultures were higher in Swiss‐type cheeses containing L. paracasei LPC37 and L. rhamnosus HN001. Mesophilic citrate‐fermenting bacteria were more abundant in cheeses containing L. acidophilus NCFM. The greatest reduction in Propionibacterium sp. counts was observed in cheeses produced with the addition of L. paracasei LPC37. All adjunct Lactobacillus sp. cultures stimulated changes in Enterococcus sp. counts and significantly influenced the counts of yeasts and molds in cheeses. Populations of coliform bacteria were lower in experimental cheeses than in control cheeses. The counts of butyric acid bacteria and anaerobic sulfite‐reducing bacteria were reduced in experimental Swiss‐type cheeses. Lactobacillus sp. used in the study are characterized by good viability and have no negative influence on starter cultures in cheese production. Practical applications Effect of three Lactobacillus sp. strains on technologically harmful microflora in cheeses. The protective (antibacterial) effect of bacteria depends on the type of cheese, temperature of ripening and storage, and the applied strain.

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Section: Introductionmentioning

confidence: 99%

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Aljewicz

Cichosz

2017

J Food Process Preserv

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“…The values were higher than those reported by Dagdemir, Cakmakci, and Gundogdu () for butter produced with the addition of probiotics, stored for 90 days. Erkaya et al () demonstrated that values of TBARS in the butter samples increased significantly up to 60 days of storage. In both studies, TBARS values increased in all samples during the storage period, corroborating the results obtained in the present study.…”

Section: Resultsmentioning

confidence: 99%

“…In a study with probiotic butter containing Bifidobacterium bifidum ATCC 29521 and Lactobacillus acidophilus ATCC 4356, viable cell counts from the strains showed a reduction of 1 log cycle at 60 days of storage, keeping counts greater than 6 log CFU/g only up to 30 days of storage (Erkaya et al, ). Olszewska, Staniewski, and Laniewska‐Trokenheim (), who studied the cell viability of Bifidobacterium lactis B100.6 in long‐term storage butter, were able to observe the reduction in strain concentration cells during 4 weeks of storage under refrigeration, noting that in the last week of storage the concentration of cells also showed a decrease of more than 1 log cycle.…”

Section: Resultsmentioning

confidence: 99%

“…The fermented butter was produced in the Laboratory of Processing Animal Products of the Federal University of Pelotas (UFPel), according to Erkaya et al (), and standardized according to Administrative Rule 146/1996, regarding the Technical Regulation on Quality and Identity of Butter (BRASIL, ).…”

Section: Methodsmentioning

confidence: 99%

“…Among dairy products, fermented milks lead the probiotic food market, but probiotics have not yet been widely exploited in butter (Komatsu, Buriti, & Saad, ). According to Erkaya, Ürkek, Doğru, Çetin, and Şengül (), this probiotic source may contribute to a greater diversity of probiotic products available to the consumer.…”

Section: Introductionmentioning

confidence: 99%

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Probiotic butter: Viability of Lactobacillus casei strains and bixin antioxidant effect ( Bixa orellana L .)

Bellinazo

Vitola

Cruxen

et al. 2019

J Food Process Preserv

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This study was conducted to evaluate the viability of Lactobacillus casei strains and antioxidant action of bixin in probiotic butter as well as the acceptability of the product. Experimental samples of butter were divided into six formulations, involving two treatments: butter/bixin/isolate probiotic (IPBB); butter/bixin/commercial probiotic (CPBB) and four controls: butter/isolate probiotic (IPB); butter/commercial probiotic (CPB); butter/bixin (BB); and butter (B). In the IPBB and CPBB formulations, the L. casei count was ≥ 6 log CFU/g up to 74 and 69 days of storage at 4°C, respectively. The TBARS values, peroxide index, acidity, and short‐chain fatty acids showed an increase during storage for all formulations. The acceptability index was higher than 75%. The concentration of bixin did not affect the viability of the strains, nor did it influence the physicochemical aspects and acceptability of the product. Practical applications Fermented butter can be produced with the use of bixin (natural antioxidant), found in the seeds of annatto. Moreover, based on the regression models, it was found that the butter/bixin/isolate probiotic (IPBB) and butter/bixin/commercial probiotic (CPBB) formulations can be considered probiotic up to 74 and 69 days of storage, respectively, considering the concentration of ≥ 6 log CFU/g.

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Dairy Probiotic Products

Camelo‐Silva

Verruck

Luccio

et al. 2023

Microbes in the Food Industry

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Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage

Cited by 42 publications

References 40 publications

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Probiotic butter: Viability of Lactobacillus casei strains and bixin antioxidant effect ( Bixa orellana L .)

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