Probiotic Cell Count Research Articles

Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

This study assessed the effects of the autochthonous strain Limosilactobacillus mucosae CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with L. mucosae CNPC007), and RCLA (with commercial probiotic Lactobacillus acidophilus La-5). L. mucosae CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g−1. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. L. mucosae CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B+L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0logCFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

Nanoscale delivery system for improving Bacillus subtilis probiotic viability: A promising safety-enhanced nanoemulsion

Bacillus subtilis is a bacterium with probiotic properties and health benefits, but its effectiveness can be compromised due to its susceptibility to environmental factors and stomach acid. Encapsulation safeguards the bacteria from harsh conditions and facilitates optimal therapeutic efficacy through controlled release in the gut. This study explores the development and efficacity of a nanoscale delivery system for B. subtilis probiotics nanoemulsion-based tocopherol using the binary emulsifier system (Tween 80: Gum Arabic 0.75:0.25 v/v). Key findings include a reduction of 1.9 log CFU.mL−1 for the B. subtilis nanoemulsion under simulated gastrointestinal conditions, compared to a decrease of 6.12 log CFU.mL− 1 for free cells. The encapsulated B. subtilis showcased high bacteriocin production reaching 2000 AU/mL during the stationary phase, as opposed to the average 1000 AU/mL in free B. subtilis cells. The nanoemulsion demonstrated resistance to various pH levels, retained antimicrobial activity, and exhibited high cell surface hydrophobicity along with DPPH elimination activity. The viability of encapsulated B. subtilis was significantly better under different storage conditions, maintaining a viable probiotic cell count of 7 Log CFU/mL up to 80 days. The probiotic strain showed varying susceptibility to antibiotics, indicating the potential for food safety concerns. Overall, the use of gum Arabic-based delivery system as prebiotics in the nanoemulsion formulation enhanced the performance of B. subtilis probiotics, suggesting a promising approach for the treatment of gastrointestinal disorders and for delivering viable and metabolically active probiotics to the intestine. However, further experiments are required to fully explore its potential.

EFFECT OF BACILLUSCLAUSII THE PINEAPPLE PROBIOTIC BEVERAGE ON THE BASIS OF PHYSICO-CHEMICAL, SHELF-LIFE STABILITY AND ANTIMICROBIAL ANALYSIS

The pineapple (Ananascomosus) is the worlds second-most-produced tropical fruit, with roughly 25.8 million tonnes planted in 2017. Pineapple and pineapple products are well-known for their fragrance and flavour.The probiotic starting culture was Bacillusclausii bacterium. The studys vision is to develop a probiotic-rich fermented beverage made from whole pineapple juice, specifically for lactose intolerant persons, and to characterise it in terms of nutritional properties, storage stability, and antibacterial activity.The mixture was fermented with probiotics for 48 hours at 37°C. The shelf-life of the blend was tested using acidity, pH, nutritional and probiotic cell viability, and antibacterial activity.According to the findings, the probiotic pineapple beverage can be stored at 4 °C for 28 days with adequate acceptability and shelf life. The viable probiotic cell counts in the beverage after 14 days were 2.9*10 CFU/mL and 2.2*10 CFU/mL, respectively.In comparison to Vancomycin and Ampicillin, fermented probiotic pineapple beverage demonstrated effective antibacterial action against diarrheal infecting pathogens S.aureus.and S.flexneri. This study found that pineapple juice can be utilized as a probiotic beverage for diarrhea sufferers, and that it may have good functional and nutritional benefits for human consumption and also suggests that it may have a beneficial health effect on malnourished children in underdeveloped nations.

Development of Probiotic Beverages Using Fingermillet [Eleusinecoracana (L.) Gaertn.] and Banana [Musa spp.] as Prebiotic Substrates

Aims: Development of probiotic beverages using previously isolated probiotic strains; Lactobacillus plantarum MF405176.1 and Lactobacillus curieae MF405178.1 in finger millet and banana flour substrates, respectively and monitor the microbiological, physicochemical and sensory properties of formulated probiotic beverages.
 Place and Duration of Study: Food Technology Section, Industrial Technology Institute, Colombo, Sri Lanka. Between November 2017 to April 2018.
 Methodology: Moisture content reduced (9 < 10%) finger millet (ravivar.)and banana (ambulnadee var.) flour were weighted seperately (25 g each), suspended in individual containers consisting of 100 ml potable water (n=6) and homogenised to obtain slurries. The slurries were sterilized (121 ± 1oC for 15 min) and cooled (35 ± 1oC) prior to inoculation of starter cultures. Previously isolated, freeze dried probiotic strains; L. plantarum MF405176.1 and L.curieae MF405178.1 were inoculated in to finger millet and banana slurries, respectively at probiotic cell concentration of 1010 CFU/ml. Slurries were allowed to ferment (37 ± 1°C) until the pH reaches < 3.5. Throughout fermentation,pH was monitored hourly, while probiotic cell viability was measured at every 4h. Final products were evaluated for viable probiotic cell count, chemical composition (protein, fat and ash content), physical properties (pH, moisture, total soluble solids and titrable acidity), microbiological quality (aerobic plate count, Yeasts and Mould count, Coliform and Escherichia coli), shelf-life (for 5 weeks at 4 ± 1°C) and Sensory properties (color, odor, appearance, texture and overall acceptability using 9 point hedonic scale).
 Results: Gradual increment of probiotic cell count with fermentation time was observed in both beverages. Compared to their respective controls, significant difference (P = .05) in physical properties (total soluble solids, titrable acidity and pH) and significant increment (P = .05) in chemical properties (fat and protein content) was observed in both beverages. Finger millet based probiotic beverage containing L. plantarum MF405176.1 exhibited better physical, chemical properties and higher acceptability. Further it demonstrated better shelf life compared to banana based beverage containing L. curieae MF405178.1. Both products could sustain the viability of probiotic starter cultures up to 109 CFU/mleven at the end of 5th week of shelf life period thus demonstrated the compatibility of finger millet and banana flour as ideal prebiotic substrates for development of probiotic food.
 Conclusion: Study highlighted the prebiotic potentiality of finger millet and banana flour for the development of dairy free probiotic food. It confirms the behavior of new probiotic strains L. plantarum MF405176.1 and L.curieaeMF405178.1 as starters in lactic acid fermentation.

Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans

The aim of this study is to produce a fermented soymilk drink using Bacillus coagulans. This was performed in the Microbiology laboratory of Nnamdi Azikiwe, University. 20ml aliquots of soymilk containing Bacillus coagulans was fermented at 28°C, 37°C, 42°C and 50°C for period of 9 h. The pH of the soymilk and growth of Bacillus coagulans was checked during the fermentation period. The effect of sugar supplementation and adjustment of initial pH on soymilk fermentation was also checked. A 9-point hedonic scale was used by the sensory panelist for the sensory evaluation of the fermented soymilk. At 28°C, pH of soymilk did not decrease and cell count did not increase throughout the fermentation period. Fermentation at 37°C, 42°C and 50°C recorded decrease in pH and increase in cell count. Addition of 0.5% sucrose improved acid production and maintained a good cell count. Concentrations above 0.5% sucrose saw a slight decline in cell count. Glucose concentration of 0.5% to 2% improved acid production. Glucose concentration of 0.1% to 1% improved the growth of the probiotic cells. Concentration above 1% caused a drop in probiotic cell count. Adjustment of soymilks initial pH and addition of 0.5% glucose resulted in pH drop to 4.5 after 9h fermentation at 50°C. The fermented soymilk had moderate overall acceptability by the sensory panelist. Bacillus coagulans can be used as probiotic of choice to produce a fermented soymilk.

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g−1), lipids (12.63 g 100 g−1) and showed an appreciable protein content (5.44 g 100 g−1). A high viable probiotic cell count on storage over 120 days (12.54 log CFU) was observed, maintaining a probiotic survival rate > 90% and viability levels sufficient to promote health benefits.

Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds.

Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice by lactic acid fermentation with probiotic starter culture. In the fermentation 9 Lactobacillus strains were used and two cultivars of sour cherry as raw material. The pH adjustment and supplement of nutrients were necessary and to reach the recommended probiotic cell count we also investigated the effect of dilution of sour cherry juice. Due to the optimized combination of the pH adjustment, supplementation and dilution, the investigated strains reached the desired 9 log cfu/mL cell density in sour cherry juices, however a significant difference was observed between the number of viable cells of some Lactobacillus strains. In the Újfehértói fürtös sour cherry L. acidophilus La-5 (9.43 log cfu/mL), while in the Petri species L. acidophilus 150 (9.60 log cfu/mL) resulted in the highest probiotic cell number. The lactic acid fermentation can increase the phenolic compounds, but in case of the bioactive compounds significant differences were not general between the strains.

Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products مشروبات اليوغورت الوظيفية المدعمة بأنواع مختلفة من منتجات الجزر

In this study, functional yoghurt beverages were fortified with different sorts of carrot products including of 5% fresh carrot pulp (FCP), carrot treated with instant controlled pressure drop (CDIC), and carrot treated with conventional hot air drying (CHAD). The different treatments were analyzed for physicochemical, rheological, microbiological, and organoleptic properties when fresh and after 10 and 20 days of storage at 4±1 °C. Total solids, protein, fat, and ash contents were found to be higher in carrot-yoghurt beverages as compared to the control. In addition, there was a gradual decrease in total phenolic contents and antioxidant activities during storage period. Furthermore, the treatments supplemented with CDIC and CHAD exhibited higher water holding capacity. The addition of carrot products had a positive impact on the starter culture bacteria. The viable probiotic cell count throughout the product shelf-life was above the minimum count required in a probiotic product (more than log 6 CFU/g) for treatments containing CDIC and CHAD. However, CDIC and FCP gained the highest scores for the overall sensory attributes.

Development of probiotic beverage using whey and pineapple (Ananas comosus) juice: Sensory and physico-chemical properties and probiotic survivability during in-vitro gastrointestinal digestion

The study was investigated to develop a fermented probiotic beverage using whey from Chhana (milk curds) production and pineapple juice. Four variants of drinks were prepared by blending whey and pineapple juice and coded as A (0:100), B (15:85), C (25:75) and D (35:65), and each blends have 8% sugar. The whey and pineapple juice blends were amended based on sensory and physico-chemical evaluation. The probiotic starter culture used was Lactobacillus acidophilus LA-5 (ATCC 4356). The blend of 25% whey and 75% pineapple juice was fermented for 5 h at 37 °C presented the maximum overall acceptability scores from sensorial analysis. The blends shelf-life was investigated in response to sensory evaluation, acidity, phase separation, and probiotic cell viability. The results revealed that the probiotic whey-pineapple beverage could be preserved for 42–56 days at 4 °C with satisfactory acceptability and shelf-life. The viable probiotic cell counts in the beverage after 42 and 56 days were 4.92 Log10 CFU mL−1 and 4.20 Log10 CFU mL−1, respectively. Survivability of the probiotic culture in the beverage during in vitro gastrointestinal digestion was more than 80% during the preservation period of 56 days. This study showed that a probiotic beverage of pineapple juice and whey, a by-product from Chhana production, may have good functional and nutritional qualities for human consumption.

Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

ABSTRACT The interest in nondairy-based probiotic foods has significantly increased due to lactose intolerance, casein allergy, and associated cholesterol risks. Fruit-based products could be an excellent alternative option. In the present work, Sohiong (Prunus nepalensis) juice has been used for the development of a possible probiotic product. Sohiong juice was enzymatically extracted and fermented with probiotic Lactobacillus plantarum subsp. plantarum. The fermented juice was then spray dried to make a probiotic powder. The spray-drying process conditions including maltodextrin concentration (12–25% w/w), inlet temperature (120–140°C), and inlet feed rate (120–240 ml/h) were optimized using response surface methodology. The responses evaluated were drying yield, moisture content, encapsulation efficiency, and color difference. The results showed that the optimum conditions for the production of Sohiong juice powder with acceptable quality were 120°C inlet temperature, 12% w/w maltodextrin concentration, and 201 ml/h feed rate. A powder yield of 57.68% at a moisture content of 3.95% could be achieved with an encapsulation efficiency of 85.75%. The viable probiotic cell count in the Sohiong powder was more than the recommended value of 6.0 log CFU/g up to 36 days when stored at ambient condition and up to 104 days under refrigerated condition suggesting the feasibility of developing spray-dried nondairy probiotic powder from Sohiong juice.

Microencapsulation by spray drying of a functional product with mixed juice of acerola and ciriguela fruits containing three probiotic lactobacilli

Microencapsulation of probiotic bacteria with fruit juice can be a good alternative for new probiotic foodstuff production mainly for people with galactosemia and lactose intolerance. The aim of this study was to encapsulate three probiotic bacteria, namely Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus plantarum, with a 40:60% (w/w) mixed juice of acerola and ciriguela by spray drying at air inlet temperature of 140 °C, 0.60 L/h feed flow rate and 10% (w/w) maltodextrin, as well as to evaluate the influence of maltodextrin dextrose equivalent (DE) value (5, 10 and 15) on microcapsules’ properties. Powders produced were characterized in terms of cell viability counts before and after microencapsulation, physicochemical property analyses and sensory properties. Although spray drying caused a reduction of 2 decimal logarithm units in the number of viable cells, all powders had probiotic cell counts higher than that required for probiotic foods (106 CFU/g). All the three maltodextrins tested were feasible to obtain powders with satisfactory probiotic viability, physicochemical and sensory properties, thereby demonstrating that they are promising materials to microencapsulate probiotic bacteria in fruit juices.

Development of lactic acid fermented, probiotic sour cherry juice

AbstractNowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour cherry juice (SCJ) by fermentation with probiotic starter culture. During the fermentation 9 Lactobacillus strains were used and Újfehértói fürtös sour cherry species as raw material. To reach the recommended probiotic cell count we investigated the pH adjustment, supplementation of nutrients, the effect of dilution, and strain adaptation to SCJ. In our study the properties of the strains – such as reproduction and metabolism – and its effect on the raw material were investigated. A significant difference was observed between the number of viable cells of certain Lactobacillus strains, that is important in point of view of the development of probiotic-containing products. Furthermore, the lactic acid fermented SCJ can enhance the polyphenol content and antioxidant activity to promote the health of consumers.

Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams

According to many recent studies, ice cream was found to be an effective carrier of probiotics along the human gastrointestinal tract. While probiotics have long been known to improve gut health, prebiotic-supplemented ice creams have demonstrated properties that could be linked to various health benefits and improvement of the gut microbiota. In this study, riceberry and sesame-riceberry milk ice creams were supplemented with inulin, Lactobacillus casei 01 and Lactobacillus acidophilus LA5 to examine the changes of probiotic populations in different formulations of ice cream. The survivability of probiotics after 60 days of frozen storage and the level of viable cell tolerance towards the simulated gastrointestinal environment were also assessed, followed by sensory evaluation with 100 untrained panelists and determination of chemical qualities of ice cream samples. Findings revealed L. casei 01 to be more resistant to frozen storage compared to L acidophilus LA5, whereas addition of sesame milk and inulin were shown to minimize levels of viable cell loss following environmental and mechanical stress, suggesting enhanced probiotic activity. Significant reductions in probiotic viability were observed for all ice cream samples, however higher survival rates were observed in prebiotic-supplemented samples prior to and after 60 days of frozen storage. Probiotic cell counts in all samples exceeded the minimum recommended value (6 log CFU/g). In simulated gastric and bile fluid, all samples illustrated a significant change in probiotic levels, which significantly decreased with increase time of exposure to acidic and basic conditions. Probiotic strains in samples containing riceberry, sesame and inulin demonstrated greatest survivability as observed by reduction in pH and increased total acidity, with increased antioxidant and phenolic contents. On the other hand, changes in physicochemical properties of ice cream lowered overall sensory scores in terms of color and flavor. This study contributes to future development and applications of riceberry and sesame for inducement of synbiotic effects in novel probiotic products.

Effect of Pre-Treatment Methods on the Measurement of Probiotic Cell Count

Effect of Pre-Treatment Methods on the Measurement of Probiotic Cell Count

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk.

Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production

Chios mastic gum (Pistacia lentiscus var. chia) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Lactobacillus casei ATCC393. In addition, was assessed the antimicrobial activity of resins' extracts against various clinical pathogens. The probiotic strain was to be successfully encapsulated within the mastic gum. Milk was fermented by the encapsulated biocatalyst and by free L. casei cells for comparison reasons. Chios mastic gum extracts showed antimicrobial effects against various microorganisms. In addition, a significant reduction of yeasts and fungi observed only in fermented milk produced by the encapsulated biocatalyst. On the contrast, probiotic cell counts were not affected by the presence of mastic gum and retained their high cell counts (>109 CFU g−1) during 8 weeks of storage. GCMS/SPME analysis revealed an enhanced terpene profile accompanied with exceptional organoleptic characteristics. Finally, it is concluded that beneficial synergies between resins antimicrobial properties and bioactive components like probiotic bacteria supplied a novel safety- and health-promoting fermented milk.

Absolute Enumeration of Probiotic Strains Lactobacillus acidophilus NCFM® and Bifidobacterium animalis subsp. lactis Bl-04 ® via Chip-Based Digital PCR.

The current standard for enumeration of probiotics to obtain colony forming units by plate counts has several drawbacks: long time to results, high variability and the inability to discern between bacterial strains. Accurate probiotic cell counts are important to confirm the delivery of a clinically documented dose for its associated health benefits. A method is described using chip-based digital PCR (cdPCR) to enumerate Bifidobacterium animalis subsp. lactis Bl-04 and Lactobacillus acidophilus NCFM both as single strains and in combination. Primers and probes were designed to differentiate the target strains against other strains of the same species using known single copy, genetic differences. The assay was optimized to include propidium monoazide pre-treatment to prevent amplification of DNA associated with dead probiotic cells as well as liberation of DNA from cells with intact membranes using bead beating. The resulting assay was able to successfully enumerate each strain whether alone or in multiplex. The cdPCR method had a 4 and 5% relative standard deviation (RSD) for Bl-04 and NCFM, respectively, making it more precise than plate counts with an industry accepted RSD of 15%. cdPCR has the potential to replace traditional plate counts because of its precision, strain specificity and the ability to obtain results in a matter of hours.

РОЛЬ ОБРАБОТКИ ВЫМЕНИ КОРОВ В УЛУЧШЕНИИ КАЧЕСТВА МОЛОКА

The main factor of determining the level of sanitary and hygienic indicators of the quality of milk produced is the hygiene of milking cows. The study of the role of hygiene of milking is of great importance for a correct understanding of the ways of solving the problem of obtaining high quality milk. Special attention of scientists and practitioners in recent years are focused on the development and implementation of highly effective detergents and disinfectants in the production of milk of cows. Many researchers and practitioners have directed their work to developing measures to prevent the entry of pathogenic microflora into milk during and after milking cows. In spite of many researches carried out, aimed at controlling the number of somatic cells in milk with the use of different products based on lactic acid, chlorhexidine and iodine, the problem of high quality milk production remains unresolved. In our work results of researches on the use of probiotic means for treatment of udders of cows are given. Processing the udder of cows with probiotic means before milking by Skin Cleaner, after milking by PIP Cow Teat Cleaner reduced the amount of somatic cells in cow milk 12,8-84,0%. The use of probiotic means Biomastim lowed somatic cell count of 18,4-51,9%. Microbiological contamination of milk using probiotic means for processing the udder before milking Skin Cleaner, after milking PIP Cow Teat Cleaner decreased 4,9- 70,4 times. The application of probiotic means Biomastim after milking on the teats led to the decrease in milk of cows QMAFAnM 5,0-6,6 times.

Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria

This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat “coalho” cheese. The cheeses were: QS – with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA – with Lactobacillus acidophilus (LA-5); QLP – with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB – with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28days of storage at 10°C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g−1 of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p<0.01) proteolysis in the cheese and resulted in a higher content of soluble protein and release of amino acids at the 1st day after processing. However, over all 28days, the cheese supplemented with Bifidobacterium lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the alpha-s2 and kappa-casein fractions.