Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

Autor(es)

Chaves, K. S. ^[1] ; Gigante, M. L. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, UNICAMP, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL DAIRY JOURNAL; v. 52, p. 10-18, JAN 2016.
• Citações Web of Science: 14

Resumo

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)

• Processo FAPESP: 12/15160-0 - Avaliação da maturação e do perfil sensorial do queijo prato probiótico tipo lanche adicionado de Lactobacillus acidophilus LA-5 e Bifidobacterium BB-12
• Beneficiário: Mirna Lúcia Gigante
• Modalidade de apoio: Auxílio à Pesquisa - Regular