Abstract
This study determined the effect of the Lactobacillus rhamnosus HN001 probiotic culture on the availability of calcium, magnesium, zinc, phosphorus and potassium. Due to variations in the rate of lactic acid fermentation, calcium concentrations were significantly higher in cheese-like products than in ripened cheeses. The contents of the remaining minerals were comparable in ripened cheeses and in cheese-like products. Enzymatic hydrolysis in vitro revealed that calcium was the least-available element (∼16%). The average availability of phosphorus, potassium, zinc and magnesium was significantly higher at ∼94%, 69%, 65% and 58%, respectively. The highest availability of Ca, Mg and Zn was observed in ripened cheese-like products and the lowest was in Swiss-type cheese. The highest availability of P and K was observed in ripened cheeses, but the difference was not significant. The addition of L. rhamnosus HN001 significantly increased the availability of calcium and magnesium from Dutch-type cheese and the availability of potassium and phosphorus from cheese-like products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
