Abstract
The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN001 and L. acidophilus NCFM in Edam cheese slightly changed its chemical composition, but the change was not significant. The pH values were significantly correlated with the changes in Lactobacillus count (R=-0.807) and the level of phosphotungstic acid-soluble nitrogen compounds in total nitrogen (PTA-SN/TN) (R=0.775). After 10 weeks of ripening, the highest level of trichloroacetic acid-soluble nitrogen compounds in total nitrogen (TCA-SN/TN) was observed in the cheese containing L. rhamnosus HN001 (11.87%) and slightly lower level in the cheese containing L. acidophilus NCFM (7.60%) and control cheese (6.24%). The highest level of PTA-SN/TN fraction was noted in cheese containing L. acidophilus NCFM (3.48%) but the lowest level was observed in control cheese (2.24%) after ten weeks of ripening. The changes in the levels of PTA-SN/TN (R=-0.813) and TCA-SN/TN (R=-0.717) fractions were significantly (p<0.05) correlated with the viability of probiotic counts. Water activity (aw ) strongly correlated with the PTA-SN/TN level (R=-0.824) and bacteria viability (R=-0.728). All of the analyzed cheeses were characterized by high counts of L. rhamnosus HN001 and L. acidophilus NCFM during ten weeks of ripening.
Highlights
Probiotics are selected cultures of bacteria and yeast, mostly lactic acid bacteria of the genus Lactobacillus, which benefit the health of the consumer
We have found that the inclusion of L. acidophilus NCFM and L. rhamnosus HN001 changed the peptidolysis pa ern during Edam cheese ripening
The use of Lactobacillus rhamnosus HN001 and Lactobacillus acidophilus NCFM in ripened cheese production led to minor changes in its chemical composition, but the changes were not significant
Summary
Probiotics are selected cultures of bacteria and yeast, mostly lactic acid bacteria of the genus Lactobacillus, which benefit the health of the consumer. Probiotics deliver a health-enhancing effect by limiting lactose intolerance, inhibiting the growth of pathogenic microflora, producing vitamins, reducing cholesterol levels and stimulating intestinal immunity [1]. It is recommended that a product with a high probiotic count 6–7 log CFU/g) be consumed in quantities higher than 100 g/mL daily [3]. Daily consumption of 100 g of cheese cannot be expected due to its high fat content, which is why producers are encouraged to increase the probiotic content of cheese to approx. Consumption of 20–25 g of cheese high in probiotics would deliver positive health effects [4]
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