Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates

被引：13

作者：

Demers-Mathieu, Veronique ^{[1
,2
,3
]}

St-Gelais, Daniel ^{[1
,2
,3
]}

Audy, Julie ^{[4
]}

Laurin, Emilie ^{[5
]}

Fliss, Ismail ^{[1
,2
]}

机构：

[1] Univ Laval, Dept Food Sci, Dairy Sci & Technol Res Ctr STELA, Quebec City, PQ G1V 0A6, Canada

[2] Univ Laval, Dept Food Sci, Inst Nutr & Funct Foods INAF, Quebec City, PQ G1V 0A6, Canada

[3] Agr & Agri Food Canada, St Hyacinthe Res & Dev Ctr, 3600 Casavant Blvd W, St Hyacinthe, PQ J2S 8E3, Canada

[4] Agropur Cooperat, 101 Roland Therrien Blvd, Longueuil, PQ J4H 4B9, Canada

[5] Aliments Ultima Foods Inc, 2177 Fernand Lafontaine Blvd, Longueuil, PQ J4G 2V2, Canada

来源：

JOURNAL OF FUNCTIONAL FOODS | 2016年 / 24卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

Probiotic bacteria; Mesophilic lactic acid bacteria; Cheese ripening; Proteolysis; Cheddar cheese making; ORGANIC-ACID PROFILES; PROBIOTIC BACTERIA; STREPTOCOCCUS-THERMOPHILUS; SELECTIVE ENUMERATION; ACIDOPHILUS; SURVIVAL; CULTURES; STRAINS; STARTERS; GROWTH;

D O I：

10.1016/j.jff.2016.04.025

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of the Cheddar cheese manufacturing process on the viability of five new probiotic candidates was evaluated in this study. Decreases in pH, changes in proteolysis, and sugar and acid contents during ripening were also determined. The Bifidobacterium animalis subsp. lactis populations decreased after the cooking step, whereas the Lactobacillus plantarum, Lactobacillus paracasei/casei, and Lactobacillus rhamnosus populations gradually increased. Salting had no impact on bifidobacteria counts, whereas the growth of lactobacilli slowed but then started again during the curd-pressing step. The bifidobacteria counts in cheese decreased greatly after 14 days of ripening, whereas the lactobacilli counts stayed stable or increased. Bifidobacteria produced acetic acid during cheese production and, in smaller quantities, during ripening, whereas L. plantarum produced acetic acid only during cheese ripening. Some strains had higher viability and were therefore better candidates for use as probiotics in low-fat Cheddar cheese. Crown Copyright (c) 2016 Published by Elsevier Ltd. All rights reserved.

引用

页码：327 / 337

页数：11