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Pategrás cheese as a suitable carrier for six probiotic cultures.
J Dairy Res. 2010 Aug; 77(3):265-72.JD

Abstract

The viability of five single-strain and one three-strain probiotic cultures was assessed during Pategrás cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubation step - intended to improve their survival - or directly as a lyophilised culture; control cheeses without probiotics were also obtained. pH of probiotic and control cheeses was similar, except in probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases, the probiotic cheeses were more acid than their respective control cheeses. All the probiotics tested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains of the Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highest cell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. The direct addition of the probiotic cultures was more efficient than their inoculation after a pre-incubation step, for all the probiotics assayed. We have provided evidence that support the use of Pategrás cheese as a performing food-based vehicle for probiotic bacteria.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bergamini C
Instituto de Lactología Industrial, Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas. 1 degrees de mayo 3250, S3000AOM Santa Fe, Argentina. cvberg@fiq.unl.edu.ar
Hynes E
No affiliation info available
Meinardi C
No affiliation info available
Suárez V
No affiliation info available
Quiberoni A
No affiliation info available
Zalazar C
No affiliation info available

MeSH

CheeseColony Count, MicrobialCulture MediaFood MicrobiologyHydrogen-Ion ConcentrationLactobacillus acidophilusLactobacillus caseiProbioticsStreptococcus thermophilus

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20181295

Citation

Bergamini, Carina, et al. "Pategrás Cheese as a Suitable Carrier for Six Probiotic Cultures." The Journal of Dairy Research, vol. 77, no. 3, 2010, pp. 265-72.
Bergamini C, Hynes E, Meinardi C, et al. Pategrás cheese as a suitable carrier for six probiotic cultures. J Dairy Res. 2010;77(3):265-72.
Bergamini, C., Hynes, E., Meinardi, C., Suárez, V., Quiberoni, A., & Zalazar, C. (2010). Pategrás cheese as a suitable carrier for six probiotic cultures. The Journal of Dairy Research, 77(3), 265-72. https://doi.org/10.1017/S0022029910000051
Bergamini C, et al. Pategrás Cheese as a Suitable Carrier for Six Probiotic Cultures. J Dairy Res. 2010;77(3):265-72. PubMed PMID: 20181295.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pategrás cheese as a suitable carrier for six probiotic cultures. AU - Bergamini,Carina, AU - Hynes,Erica, AU - Meinardi,Carlos, AU - Suárez,Viviana, AU - Quiberoni,Andrea, AU - Zalazar,Carlos, Y1 - 2010/02/25/ PY - 2010/2/26/entrez PY - 2010/2/26/pubmed PY - 2010/10/5/medline SP - 265 EP - 72 JF - The Journal of dairy research JO - J Dairy Res VL - 77 IS - 3 N2 - The viability of five single-strain and one three-strain probiotic cultures was assessed during Pategrás cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubation step - intended to improve their survival - or directly as a lyophilised culture; control cheeses without probiotics were also obtained. pH of probiotic and control cheeses was similar, except in probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases, the probiotic cheeses were more acid than their respective control cheeses. All the probiotics tested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains of the Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highest cell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. The direct addition of the probiotic cultures was more efficient than their inoculation after a pre-incubation step, for all the probiotics assayed. We have provided evidence that support the use of Pategrás cheese as a performing food-based vehicle for probiotic bacteria. SN - 1469-7629 UR - https://www.unboundmedicine.com/medline/citation/20181295/Pategrás_cheese_as_a_suitable_carrier_for_six_probiotic_cultures_ DB - PRIME DP - Unbound Medicine ER -