Abstract
The objectives of this investigation is to study the effect of three types of probiotic bacteria (Lactobacilus rhamnosus, Lactobacillus casei, Bifidobacterium bifidum) on the microbiological and acceptability of Sudanese white soft cheese during storage period 0, 15, 30, 45 and 60 days. Microbiological analysis revealed that, the highest count of probiotic bacteria (87x108cfu/g) was obtained by sample containing L.rhamnosus and the lowest (39x106 cfu/g) by sample containing B.bifidum, while the sample containing L.casei ranked in intermediate position. Storage period affected the total probiotic bacteria count, the highest count at 2 weeks for L.casei and B.bfidum and after 4 weeks for L.rhamnosus, while the lowest at the end. The microbial analysis did not detect any pathogenic bacteria (coliform bacteria, salmonella and staphylococcus aureus) or yeast and molds. The sensory evaluation quality revealed that the cheese containing L.rhamnosus gave the best appearance, texture, flavour and overall acceptability, followed by L.casei and B.bifidum compared with the control samples. The storage period significantly (p≤0.05) affected the acceptability of the cheese, where the highest score was obtained at day 30 and the lowest at the beginning of the storage. The study recommends further studies and tests to improve the quality of the Sudanese white soft cheese treated by probiotic bacteria.
Highlights
Probiotic as a term is a relatively new word meaning for life and it is currently used to describe a group of bacteria when administered insufficient quantity, confer beneficial effects for humans and animal (Kopp-Hoolihan, 2001)
Lactic acid bacteria (LAB) and bifidobacteria are amongst the most important groups of microorganisms used in the food industry, used in the production of fermented products, such as yoghurts, cheese and pickled vegetables (Venema et al, 2015)
We studied the effect of three types of probiotic bacteria (Lactobacillus rhamnosus, Lactobacillus casei and Bifidobacterium bifidum) on the quality of Sudanese white soft cheese during storage period 0, 15, 30, 45 and 60 days
Summary
Probiotic as a term is a relatively new word meaning for life and it is currently used to describe a group of bacteria when administered insufficient quantity, confer beneficial effects for humans and animal (Kopp-Hoolihan, 2001). Probiotic bacteria are applied to balance disturbed intestinal microflora and important in the treatment of a wide range of human disorders including lactose intolerance, diarrhea, food allergies, intestinal infection, constipation gastroenteritis, hepatic, flatulence, colitis, gastric acidity, osteoporosis, high blood cholesterol and cancer (Pitino et al, 2012). Lactic acid bacteria (LAB) and bifidobacteria are amongst the most important groups of microorganisms used in the food industry, used in the production of fermented products, such as yoghurts, cheese and pickled vegetables (Venema et al, 2015). Bifidobacteria spp. beneficially affects human health by improving the balance of intestinal microflora and improving mucosal defenses against pathogens. Lacticobacillus casei improvement of balance of intestinal microbiota and volatile fatty acid, antitumor action, stimulation of the immune system, and antimicrobial activity (Fujimoto et al, 2008)
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