scholarly journals Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening

1999 ◽  
Vol 82 (8) ◽  
pp. 1618-1628 ◽  
Author(s):  
C.M. Lynch ◽  
D.D. Muir ◽  
J.M. Banks ◽  
P.L.H. McSweeney ◽  
P.F. Fox
Keyword(s):  
Lactobacillus Plantarum ◽  
Cheddar Cheese ◽  
Lactobacillus Paracasei ◽  
Cheese Ripening ◽  
Adjunct Cultures

Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures

2019 ◽  
Vol 82 (12) ◽  
pp. 2108-2118 ◽  
Author(s):  
CUICUI DUAN ◽  
SHENGYU LI ◽  
ZIJIAN ZHAO ◽  
CHAO WANG ◽  
YUJUAN ZHAO ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Free Amino ◽  
Phosphotungstic Acid ◽  
Cheddar Cheese ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Microbial Enzymes ◽  
Cheese Ripening ◽  
Adjunct Cultures ◽  
Hydrolyzed Protein

ABSTRACT Microbial enzymes within adjunct cultures are important for cheese ripening. Here, survival and proteolytic function of adjunct cultures of Lactobacillus plantarum strains MU12 and S6-4 on Cheddar cheese ripening were studied. Cheeses were ripened at 4°C, and samples were collected for analysis after 1, 30, 60, and 90 days. Lactococci numbers decreased by 2 to 3 log versus control, except in a few samples exhibiting significantly elevated numbers. Lactobacilli mainly originated from adjunct cultures, with lactobacilli numbers in adjunct-treated cheese significantly exceeding control numbers after day 30. Postripening, no significant differences were observed in composition (fat, protein, and moisture) and texture among cheeses, although observed significant differences in small nitrogen-containing compound levels (water-soluble nitrogen, trichloroacetic acid–soluble nitrogen, and phosphotungstic acid–soluble nitrogen) reflected proteolytic differences during ripening. Hydrolyzed protein, free amino acids, and volatile levels were consistently higher in adjunct-treated versus control cheeses and affected flavor. Cheddar cheeses may serve to effectively deliver beneficial organisms possessing proteolytic function. HIGHLIGHTS

scholarly journals Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

Foods ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 100-119 ◽  
Author(s):  
Alice Nongonierma ◽  
Magdalena Abrlova ◽  
Kieran Kilcawley
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Cell Free Extract ◽  
Cheese Ripening

Accelerated Cheddar cheese ripening with encapsulated proteinases

2000 ◽  
Vol 35 (5) ◽  
pp. 483-495 ◽  
Author(s):  
Ehab E. Kheadr ◽  
Jean-Christophe Vuillemard ◽  
Samy A. El Deeb
Keyword(s):  
Cheddar Cheese ◽  
Cheese Ripening

scholarly journals In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

scholarly journals Correction to: Evaluation of the efficacy of Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 on aspects of common cold infections in children attending day care: a randomised, double-blind, placebo-controlled clinical study

2019 ◽  
Vol 59 (1) ◽  
pp. 419-419
Author(s):  
Irini Lazou Ahrén ◽  
Anna Berggren ◽  
Cristina Teixeira ◽  
Titti Martinsson Niskanen ◽  
Niklas Larsson
Keyword(s):  
Clinical Study ◽  
Lactobacillus Plantarum ◽  
Common Cold ◽  
Day Care ◽  
Lactobacillus Paracasei ◽  
Original Version ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Controlled Clinical Study

The original version of this article unfortunately contained a mistake. A number in Table 6 has been corrected.

scholarly journals Lactobacillus paracasei and Lactobacillus plantarum strains downregulate proinflammatory genes in an ex vivo system of cultured human colonic mucosa

2012 ◽  
Vol 8 (2) ◽  
pp. 165-180 ◽  
Author(s):  
Christine Bäuerl ◽  
Marta Llopis ◽  
María Antolín ◽  
Vicente Monedero ◽  
Manuel Mata ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Colonic Mucosa ◽  
Ex Vivo ◽  
Lactobacillus Paracasei

scholarly journals Evaluation of the efficacy of Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 on aspects of common cold infections in children attending day care: a randomised, double-blind, placebo-controlled clinical study

2019 ◽  
Vol 59 (1) ◽  
pp. 409-417 ◽  
Author(s):  
Irini Lazou Ahrén ◽  
Anna Berggren ◽  
Cristina Teixeira ◽  
Titti Martinsson Niskanen ◽  
Niklas Larsson
Keyword(s):  
Lactobacillus Plantarum ◽  
Common Cold ◽  
Day Care ◽  
Cold Season ◽  
Lactobacillus Paracasei ◽  
Healthy Children ◽  
Once Daily ◽  
Probiotic Group ◽  
Probiotic Product ◽  
The Impact

Abstract Background The combination of Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 (commercially available as Probi Defendum®) has previously been reported to reduce the incidence, duration and severity of naturally acquired common colds in adults. The aim of the present study was to evaluate the impact of Probi Defendum® on aspects of common cold in healthy children 1–6 years of age attending day care. Methods A total of 131 children, out of the planned 320, were recruited into the study during 1 common cold season and randomised to consume once daily either 109 CFU (colony forming units) of the probiotic product or placebo. Due to unforeseen reasons, the recruitment of more children did not continue beyond the first cold season. Results There were 106 children that completed the study out of the 131 randomised. Daily consumption of the probiotic product for a period of 3 months significantly reduced the severity of the symptom “nasal congestion/runny nose” with a mean severity score for the whole study period of 7.5 ± 9.7 in the probiotic group and 13.9 ± 15.2 in the placebo (p < 0.05). Moreover, significantly less concomitant medication was used in the probiotic group. When the data were projected to a larger population corresponding to the originally estimated sample size, the results were in favour of the probiotic group regarding the reduced absence from day care (p < 0.05), reduced mean total severity per day in the reported episodes (p < 0.05) and reduced severity of the symptom “crying more than usual” (p < 0.05). Conclusion Intake of Probi Defendum® once daily for a period of 3 months was beneficial to children and reduced the severity of common colds.

scholarly journals Relation of Cheddar cheese ripening to bacterial lipolysis.

1975 ◽  
Vol 39 (11) ◽  
pp. 2115-2122 ◽  
Author(s):  
Yaichiro UMEMOTO ◽  
YASUSHI SATO
Keyword(s):  
Cheddar Cheese ◽  
Cheese Ripening
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