Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese

Two strains of probiotic bacteria, one of Lactobacillus acidophilus and the other of Lactobacillus paracasei subsp. paracasei, were tested as adjunct cultures in cheese-making experiments, in order to assess their viability during cheese-making and ripening. The adjunct culture was added to cheese-m...

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Autores: Bergamini, Carina Viviana, Hynes, Erica Rut, Quiberoni, Andrea del Lujan, Suárez, Viviana Beatriz, Zalazar, Carlos Antonio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2005
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/102589
Acceso en línea:http://hdl.handle.net/11336/102589
Access Level:acceso abierto
Palabra clave:Probiotic bacteria
Aadjunct starters
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
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dc.title.none.fl_str_mv Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
title Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
spellingShingle Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
Bergamini, Carina Viviana
Probiotic bacteria
Aadjunct starters
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
title_short Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
title_full Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
title_fullStr Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
title_full_unstemmed Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
title_sort Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese
dc.creator.none.fl_str_mv Bergamini, Carina Viviana
Hynes, Erica Rut
Quiberoni, Andrea del Lujan
Suárez, Viviana Beatriz
Zalazar, Carlos Antonio
author Bergamini, Carina Viviana
author_facet Bergamini, Carina Viviana
Hynes, Erica Rut
Quiberoni, Andrea del Lujan
Suárez, Viviana Beatriz
Zalazar, Carlos Antonio
author_role author
author2 Hynes, Erica Rut
Quiberoni, Andrea del Lujan
Suárez, Viviana Beatriz
Zalazar, Carlos Antonio
author2_role author
author
author
author
dc.subject.none.fl_str_mv Probiotic bacteria
Aadjunct starters
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
topic Probiotic bacteria
Aadjunct starters
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
description Two strains of probiotic bacteria, one of Lactobacillus acidophilus and the other of Lactobacillus paracasei subsp. paracasei, were tested as adjunct cultures in cheese-making experiments, in order to assess their viability during cheese-making and ripening. The adjunct culture was added to cheese-making milk following two different methodologies: as a lyophilized powder dispersed in milk, or within a substrate composed of milk and milk fat. In all cheeses, probiotic bacteria increased a log cycle during cheese-making, and remained almost constant during ripening (60 days), always in higher number than required to meet probiotic standards. Gross composition of the cheeses was not affected by the addition of probiotic bacteria, except for pH value: cheeses with L. acidophilus added within the pre-incubated substrate, had lower pH values and were over acidified and crumbly. Direct addition of the probiotic culture was the methodology with the best performance; however the pre-incubation presented some advantages such as an increased population of lactobacilli in the initial inoculum.
publishDate 2005
dc.date.none.fl_str_mv 2005-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/102589
Bergamini, Carina Viviana; Hynes, Erica Rut; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz; Zalazar, Carlos Antonio; Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese; Elsevier Science; Food Research International; 38; 5; 6-2005; 597-604
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102589
identifier_str_mv Bergamini, Carina Viviana; Hynes, Erica Rut; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz; Zalazar, Carlos Antonio; Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese; Elsevier Science; Food Research International; 38; 5; 6-2005; 597-604
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2004.11.013
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
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application/pdf
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application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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spelling Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheeseBergamini, Carina VivianaHynes, Erica RutQuiberoni, Andrea del LujanSuárez, Viviana BeatrizZalazar, Carlos AntonioProbiotic bacteriaAadjunct startershttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Two strains of probiotic bacteria, one of Lactobacillus acidophilus and the other of Lactobacillus paracasei subsp. paracasei, were tested as adjunct cultures in cheese-making experiments, in order to assess their viability during cheese-making and ripening. The adjunct culture was added to cheese-making milk following two different methodologies: as a lyophilized powder dispersed in milk, or within a substrate composed of milk and milk fat. In all cheeses, probiotic bacteria increased a log cycle during cheese-making, and remained almost constant during ripening (60 days), always in higher number than required to meet probiotic standards. Gross composition of the cheeses was not affected by the addition of probiotic bacteria, except for pH value: cheeses with L. acidophilus added within the pre-incubated substrate, had lower pH values and were over acidified and crumbly. Direct addition of the probiotic culture was the methodology with the best performance; however the pre-incubation presented some advantages such as an increased population of lactobacilli in the initial inoculum.Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Suárez, Viviana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaElsevier Science2005-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102589Bergamini, Carina Viviana; Hynes, Erica Rut; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz; Zalazar, Carlos Antonio; Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese; Elsevier Science; Food Research International; 38; 5; 6-2005; 597-6040963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2004.11.013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:45:35Zoai:ri.conicet.gov.ar:11336/102589instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:45:35.826CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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