Abstract
In this study, Turkish Beyaz cheese samples were produced by adding commercial lactic culture [Lactococcus lactis and Lactococcus cremoris (A)] and different probiotics[Bifidobacterium bifidum BB-12 (B), Bifidobacterium bifidum BB-12+Lactobacillus acidophilus LA-5 (C), Bifidobacterium bifidum (D) and Bifidobacterium longum (E)]. Probiotic cultures were added to cheese milk at least 107 cfu/ml levels. Somemicrobiological properties of this cheese samples were investigated during ripening periods of 2, 15, 30 and 60 days. As a result, at beginning of the ripening period, the yeast-mould and coliform bacteria counts of all Beyaz cheese samples were higher than the standard values but the counts decreased during ripening period and reached standard values. It was determined that lactic acid bacteria counts (MRS agar) of probiotic cheese samples were lower than the control cheese. While the lactic acid bacteria counts growth on M17 agar of the cheese samples produced with C culture were the highest, the lactic acid bacteria counts of cheese produced with E culture were determined as the lowest. In addition, the probiotic bacteria counts of experimental cheeses decreased during the ripening period. The number of Lactobacillus acidophilus LA-5 in cheese C showed a decrease of 3 logarithmic units at the end of the ripening period. Key words: White cheese, probiotic culture, survival, Bifidobacterium bifidum, Bifidobacterium longum.
Highlights
Probiotics are live microbial food supplements, which are beneficial for the health of consumers by maintaining, or improving their intestinal microbial balance (Fuller, 1989; Mattila-Sandholm et al, 2002)
At beginning of the ripening period, the yeast-mould and coliform bacteria counts of all Beyaz cheese samples were higher than the standard values but the counts decreased during ripening period and reached standard values
The different strains of probiotic bacteri were used as adjunt cultures: this cultures, B. bifidum BB-12 and B. bifidum BB-12+L. acidophilus LA-5 were obtained from Peyma Hansen (Gayrettepe, Istanbul, Turkey) while B. bifidum and B. longum were obtained from Christian Hansen (Christian Hansen, Valinnhos, Brazil)
Summary
Probiotics are live microbial food supplements, which are beneficial for the health of consumers by maintaining, or improving their intestinal microbial balance (Fuller, 1989; Mattila-Sandholm et al, 2002). To enumerate probiotic bacteria in such a mixed population, selective media should be employed that would allow the growth of the organisms of interest and inhibit other microorganisms encountered in a particular food product. Previous studies have shown that there are significant strain differences in the viability of probiotic bacteria during storage of cultured dairy products (Ross et al, 2002). Results have shown that several cheese varieties, example, Cheddar, Gouda, Canestrato Pugliese, Fresco, etc., are able to carry high numbers of different strains of probiotic bacteria for variable periods (Phillips et al, 2006; Roy et al, 1998; Vinderola et al, 2000)
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