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Abstract
The aim of the study was the production of fresh cheese with enhanced quality, standardized characteristics and increased functional and nutritional value. The main idea was to produce probiotic cheese with the use of probiotic bacteria isolated from the microflora of traditional Greek products. For this reason, fresh cheese was produced according to the traditional method (control) and the probiotic strain Lb. plantarum T571 was also added as co-culture (probiotic). All samples were inoculated with L. monocytogenes (3 strains) of 3 log CFU/g initial inoculum level. Microbiological analysis occured during cheese production and until the end of the shelf life of the product stored at 4°C under vacuum packaging. pH, water activity (aW) and titratable acidity were also monitored along with the sensory analysis of the product. The survival of probiotic and Listeria strains was assessed by Pulsed Field Gel Electrophoresis (PFGE). Results showed that on the 1st day of manufacture the population levels of lab exceeded 8 log CFU/g for all inoculated samples. By the end of shelf life, the population levels of lab in probiotic samples were approximately 7.5 log CFU/g. However, the probiotic samples resulted to significantly higher acidity, lower pH and reduced counts of coliforms and Listeria spp. The quality characteristics of probiotic products compared with the control ones were better according to the test panel. Regarding the PFGE results, Lb. plantarum T571 strain was found in all cases at populations above 7 log CFU/g. Although further research is needed, the results of the current study were encouraging for producing a probiotic fresh cheese with high added value and increased safety levels.
Highlights
Probiotic is a quite new term which means “for life” and FAO/WHO1 defines probiotic bacteria as “living microorganisms which when administered in adequate amounts confer a health benefit on the host”
There is a growing demand for healthier products, manufacturers are continuously exploring the development of new probiotic products with high added value, to lure health conscious consumers[2, 3]
Materials and Methods: Microbial cultures The probiotic strain Lb. plantarum T571 has been isolated from brine of Feta cheese and its probiotic ability was recently examined in vitro[9]
Summary
Probiotic is a quite new term which means “for life” and FAO/WHO1 defines probiotic bacteria as “living microorganisms which when administered in adequate amounts confer a health benefit on the host”. The consumption on a daily basis of food containing viable probiotic bacteria improves human health and longevity [1]. There is a growing demand for healthier products, manufacturers are continuously exploring the development of new probiotic products with high added value, to lure health conscious consumers[2, 3]. In order of a product to provide a therapeutic effect, it should contain 106-108 per ml or g viable cells[4, 5]. Some of the known probiotics for commercial use in the dairy industry belong to members of the genera Bifidobacterium, Lactobacillus, Streptococcus and Enterococcus[6]. Much work is being done to isolate new probiotic strains from fermented food products and subsequently use them to produce novel ones with high added value[7,8,9].
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