Survival ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-02 in white-brined cheese

Abstract

The viability of probiotic cultures used as adjunct cultures including Bifidobacterium bifidum BB-02 and Lactobacillus acidophilus LA-5 in white-brined cheese was investigated. The microbiological and biochemical properties of cheeses were assessed throughout 90 days of storage. Two inoculum rates for probiotic starters (2.5% and 5.0%, v/v, corresponding to (1.0-1.3)x10(9) cfu/g and (2.0-2.1)x10(9) cfu/g, respectively) were compared with the control cheese. Results obtained showed that a higher inoculum rate resulted in faster proteolysis. The cheese inoculated with 5% probiotic strains had higher water-soluble nitrogen, non-protein nitrogen, proteose-peptone nitrogen and tyrosine values than the other experimental cheeses. At the end of storage, the cheese supplemented with 5% probiotic culture had a ripening coefficient of 28.3%, followed by 2.5% probiotic strains containing the sample being 24.9%, and the control being 23.6%, respectively. It was also found that the colony counts of both probiotic microorganisms declined during storage. After 90 days of storage, the number of probiotic colonies were still around the threshold for a minimum probiotic effect (10(6) cfu/g).

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

“…Similarly, Ryhänen et al (2001) found counts of L. acidophilus over 6.0 log cfu g -1 in Festivo cheese during 16 weeks of storage. Yilmaztekin et al (2004) reported counts of L. acidophilus La-5 in whitebrined cheese approximately 6.0 log cfu g -1 after 90 days of storage. Vinderola et al (2000) tested the addition of L. acidophilus in mixed culture with different bifidobacteria (Bifidobacterium sp., B. bifidum, and B. longum) to Argentinian fresco cheese and observed counts of L. acidophilus above 6.0 log cfu g -1 after 60 days of storage.…”

Cheeses of Turkey: 2. Varieties ripened under brine

“…lactis in the manufacture of Beyaz peynir produced a good quality cheese unless the level of inoculum was high [5]. Recently, Yilmaztekin et al [85] investigated the potential of incorporating Bifidobacterium BB-12 and Lb. acidophilus LA-5 as adjunct cultures in Beyaz peynir production.…”

“…However, increasing the level of salt (> 20% NaCl brine) causes some textural [47] and hydrolytic and oxidative rancidity problems [48] in Gaziantep cheese. Reduction of the fat-in-dry matter content (FDM, 50.4, 33.4 or 13.5%) and scalding the curd at different temperatures (75,85 or 95 • C) affected the rheological and functional properties of Gaziantep cheese [39,40]. Reducing the fat-in-dry matter and increasing the scalding temperature improved the textural characteristics of the cheese, including hardness, gumminess, cohesiveness and springiness values, while these treatments reduced the meltability of Gaziantep cheese.…”

Traditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei

“…Currently, probiotic cultures are successfully incorporated into large number of fermented milk products, especially in yogurts, ice creams [18,[20][21][22][23][24][25][26] and cheddar cheese [18,[27][28][29][30][31], but scarcely in white brined cheese [32][33][34][35][36]. In recent years, the consumption of cheese has increased rapidly.…”