| Full text | |
| Author(s): |
Total Authors: 2
|
| Affiliation: | [1] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, UNICAMP, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
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| Document type: | Journal article |
| Source: | INTERNATIONAL DAIRY JOURNAL; v. 52, p. 10-18, JAN 2016. |
| Web of Science Citations: | 14 |
| Abstract | |
To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were produced. Control cheese contained only starter culture, whereas the others contained starter culture and the probiotic cultures Lactobacillus acidophilus La5 and Bifidobacterium Bb12 either separately or in combination. Bacterial viability, physicochemical composition, proteolysis, and texture profile were assessed over 60 days of storage. The addition of microorganisms together or separately did not affect the characteristics of Prato cheese. On storage, the cheeses showed increased proteolysis, lower firmness, and the probiotic cheeses presented counts higher than 10(6) cfu g(-1). The viability of probiotics during in vitro gastrointestinal simulation, including the effect of the cheese matrix, was also assessed. The probiotic bacteria showed resistance to loss of viability during in vitro gastrointestinal simulation. (C) 2015 Elsevier Ltd. All rights reserved. (AU) | |
| FAPESP's process: | 12/15160-0 - Evaluation of ripening and sensory profile of probiotic Prato cheese with addition of L. acidophilus La-5 and Bifidobacterium BB-12 |
| Grantee: | Mirna Lúcia Gigante |
| Support Opportunities: | Regular Research Grants |