scholarly journals Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

2009 ◽  
Vol 66 (4) ◽  
pp. 481-485 ◽  
Author(s):  
Bruna Marcatti ◽  
Ana Mônica Quinta Barbosa Habitante ◽  
Paulo José do Amaral Sobral ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Buffalo Milk ◽  
Probiotic Properties ◽  
Texture Profile ◽  
Sensory Acceptance ◽  
Probiotic Cheese ◽  
Fresh Cheese ◽  
Processing And Storage ◽  
And Storage

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10(6) CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.

scholarly journals Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Joelson Sousa Lima ◽  
Ana Paula Presley Oliveira Sampaio ◽  
Mylla Christy da Silva Dufossé ◽  
Paula Fernanda Morais de Sousa ◽  
Josyane Brasil da Silva ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Growth Kinetics ◽  
Storage Conditions ◽  
Buffalo Milk ◽  
Production Chain ◽  
Pasteurized Milk ◽  
Processing And Storage ◽  
And Storage ◽  
Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

scholarly journals SELECTION OF BUFFALO MILK LACTIC ACID BACTERIA WITH PROBIOTIC POTENTIAL

2018 ◽  
Vol 11 (6) ◽  
pp. 186 ◽  
Author(s):  
Sri Melia ◽  
Yuherman Yuherman ◽  
Jaswandi Jaswandi ◽  
Endang Purwati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Buffalo Milk ◽  
Low Ph ◽  
Probiotic Properties ◽  
Escherichia Coli O157 ◽  
Probiotic Potential ◽  
And Staphylococcus Aureus ◽  
Selection Of

Objective: The aim of this research was to isolate and identify lactic acid bacteria using 16S rRNA and evaluates their potential as probiotics.Methods: The probiotic properties measured were resistance to low pH and to 0.3% and 0.5% bile salts, antimicrobial activity against pathogenic bacteria (Escherichia coli O157:H7 and Staphylococcus aureus ATCC 25923), antibiotic resistance, and hydrophobicity.Results: The lactic acid bacteria with optimal probiotic properties were isolated from buffalo milk and identified from a sample from Agam district (BMA 3.3) which was classified using BLAST analysis as a strain of Lactobacillus fermentum (L23). Conclusion: Buffalo milk from this part of West Sumatera contains a strain of L. fermentum with has good probiotic properties.

Spore-forming bacteria and their utilisation as probiotics

2012 ◽  
Vol 3 (1) ◽  
pp. 67-75 ◽  
Author(s):  
J. Bader ◽  
A. Albin ◽  
U. Stahl
Keyword(s):  
Lactic Acid ◽  
Food Industry ◽  
Food Product ◽  
Review Article ◽  
Bacterial Spores ◽  
Scientific Results ◽  
Processing And Storage ◽  
And Storage ◽  
Spore Forming Bacteria

In this review article, the beneficial application of bacterial spore formers as probiotics in the food industry is discussed based on the knowledge gleaned from current publications. The summary of new scientific results provides evidence of the advantages of the utilisation of Bacillus or Clostridium strains in the food industry. Both bacteria are able to produce a very stable duration form: the endospore. Compared to the widely used lactic acid bacteria, bacterial spores offer the advantage of a higher survival rate during the acidic stomach passage and better stability during the processing and storage of the food product. In many food products, germination of the spores does not occur. Hence the product quality of the food is not affected because of their inactive metabolism. Besides the possible utilisation and functional properties, an overview of the fast-developing knowledge about the mechanisms of the beneficial health effects of spore-forming bacteria is provided.

scholarly journals A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 160
Author(s):  
Jasna Novak ◽  
Katarina Butorac ◽  
Andreja Leboš Pavunc ◽  
Martina Banić ◽  
Ana Butorac ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Lactic Acid Bacteria ◽  
Tandem Mass Spectrometry ◽  
Multiple Reaction Monitoring ◽  
Starter Culture ◽  
Probiotic Properties ◽  
Tandem Mass ◽  
Fresh Cheese

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying Levilactobacillus brevis D6, exopolysaccharides producing Limosilactobacillus fermentum D12 and plantaricin expressing Lactiplantibacillus plantarum D13, and one Enterococcus strain, Enterococcus faecium ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring (MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties.

Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage

Meat Science ◽  
2018 ◽  
Vol 139 ◽  
pp. 49-55 ◽  
Author(s):  
Anuraj T. Sukumaran ◽  
Alexander J. Holtcamp ◽  
April K. Englishbey ◽  
Yan L. Campbell ◽  
Taejo Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
E Coli ◽  
Processing And Storage ◽  
And Storage

scholarly journals Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

2018 ◽  
Vol 48 (9) ◽  
Author(s):  
André Fioravante Guerra ◽  
Wilson José Fernandes Lemos Junior ◽  
Geraldo Oliveira dos Santos ◽  
Christian Andrighetto ◽  
Alessio Gianomini ◽  
...  
Keyword(s):  
Health Benefit ◽  
Ice Cream ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Antibiotic Resistant ◽  
Egg White Lysozyme ◽  
Gastrointestinal Conditions ◽  
Processing And Storage ◽  
And Storage

ABSTRACT: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify genotypically lactobacilli strains isolated from newborn stools and selecting strain based on probiotic properties (gastrointestinal tolerance, antibiotic susceptibility, inhibition of pathogen biofilm formation, absence of alfa or gamma-blood hemolysis, and lysozyme sensibility) and technological properties of surviving either in ice cream bar or ice-lolly. Reduction of 1.2log cfu ml-1 of the Lactobacillus paracasei strain was observed after exposure through in vitro gastrointestinal conditions. It inhibited biofilms of Escherichia coli, Salmonella Typhimurium and Candida albicans by mechanisms of competition, exclusion and displacement, and was resistant up to 3000μg ml-1 of egg white lysozyme. It presented neither alfa nor gamma-hemolysis or was antibiotic resistant to usual antibiotics for human use. Microbial survivability in ice cream bar or ice-lolly was assessed up to 21 days of storage at -18°C. Viability was maintained in ice cream bar, but there was a reduction of almost 2.0logs in ice-lolly.

scholarly journals Utjecaj tehnološkog postupka i skladištenja na profil masnih kiselina u mliječnim proizvodima

2019 ◽  
Vol 69 (4) ◽  
pp. 229-238
Author(s):  
Lina Laučienė ◽  
Loreta Šernienė ◽  
Laima Urbšienė ◽  
Artūras Kašauskas ◽  
Ingrida Sinkevičienė ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Raw Milk ◽  
Uht Milk ◽  
Fresh Cheese ◽  
Sour Cream ◽  
Processing And Storage ◽  
And Storage ◽  
Cheese Production

In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage. Fresh cheese, sour cream, butter, and ultra-high temperature (UHT) milk representing differences in technological approach were chosen for the study. Fatty acids methyl esters (FAME) were quantified using a gas chromatograph (GC) equipped with a mass spectrometer (MS) and a capillary column SP-2560. The concentrations and profile of FA in final products were primarily dependent on the FA content of raw milk for UHT milk and fresh cheese production or in the raw cream for sour cream and butter. The shelf life had a significant impact (P<0.05) only in UHT milk and butter, whereby unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) decreased significantly in UHT milk, while PUFA decreased significantly in butter.

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