scholarly journals The Role of Probiotic Bacteria on Microbiological and Acceptability of Sudanese White Soft Cheese

2021 ◽  
Vol 04 (05) ◽  
Author(s):  
Alwaleed Ibrahim Dafalla ◽  
Keyword(s):  
Pathogenic Bacteria ◽  
Storage Period ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Overall Acceptability ◽  
Soft Cheese ◽  
Microbial Analysis

The objectives of this investigation is to study the effect of three types of probiotic bacteria (Lactobacilus rhamnosus, Lactobacillus casei, Bifidobacterium bifidum) on the microbiological and acceptability of Sudanese white soft cheese during storage period 0, 15, 30, 45 and 60 days. Microbiological analysis revealed that, the highest count of probiotic bacteria (87x108cfu/g) was obtained by sample containing L.rhamnosus and the lowest (39x106 cfu/g) by sample containing B.bifidum, while the sample containing L.casei ranked in intermediate position. Storage period affected the total probiotic bacteria count, the highest count at 2 weeks for L.casei and B.bfidum and after 4 weeks for L.rhamnosus, while the lowest at the end. The microbial analysis did not detect any pathogenic bacteria (coliform bacteria, salmonella and staphylococcus aureus) or yeast and molds. The sensory evaluation quality revealed that the cheese containing L.rhamnosus gave the best appearance, texture, flavour and overall acceptability, followed by L.casei and B.bifidum compared with the control samples. The storage period significantly (p≤0.05) affected the acceptability of the cheese, where the highest score was obtained at day 30 and the lowest at the beginning of the storage. The study recommends further studies and tests to improve the quality of the Sudanese white soft cheese treated by probiotic bacteria.

Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

2020 ◽  
Vol 16 (9) ◽  
pp. 1393-1403
Author(s):  
Engy M. Akl ◽  
Samy M. Abdelhamid ◽  
Suzanne M. Wagdy ◽  
Heba H. Salama
Keyword(s):  
Pathogenic Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Microbiological Analysis ◽  
Health Issues ◽  
Cream Cheese ◽  
High Quality ◽  
Fat Replacers ◽  
Ph Values

Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.

Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage

2018 ◽  
Vol 25 (2) ◽  
pp. 120-129 ◽  
Author(s):  
Samira Mokhtari ◽  
Seid Mahdi Jafari ◽  
Morteza Khomeiri
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Grape Juice ◽  
Alginate Beads ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Internal Gelation ◽  
Free Cells ◽  
Mean Diameter ◽  
Control Samples

In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation. Encapsulated and free cells as control samples were then added to the pasteurized grape juice and stored for 60 days. At the end of the storage period, the survivability of the bacteria in the encapsulated samples was significantly ( P<0.05) higher than that in the free cells (8.67 ± 0.12 and 7.57 ± 0.08 log cfu mL−1 for L. acidophilus and 8.27 ± 0.05 and 7.53 ± 0.07 log cfu mL−1 for B. bifidum for encapsulated and free forms, respectively). The results generally showed a decrease in °Brix, pH, and color, whereas acidity and turbidity have increased the in probiotic grape juice after the storage period of 60 days. For all treatments, the numbers of surviving cells were more than the recommended minimum (107 cfu g−1) at the end of the storage period.

scholarly journals Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

2021 ◽  
Author(s):  
Veronika Lehotová ◽  
Veronika Antálková ◽  
Alžbeta Medveďová ◽  
Ľubomír Valík
Keyword(s):  
Early Stage ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
E Coli ◽  
Log Reduction ◽  
Milk Coagulation ◽  
Entire Storage Period ◽  
Stretching Process ◽  
Cheese Production

To evaluate the behaviour of the relevant microbial populations during stretched cheese production, the quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 &plusmn; 0.64 log CFU/g of presumptive lactococci counts, 4.06 &plusmn;0.61 of lactobacilli, 1.53 &plusmn; 0.57 log CFU/g of coliforms, 2.42 &plusmn; 0.67 log CFU/g of Escherichia coli, 1.53 &plusmn; 0.75 log CFU/g of yeasts and moulds, and 0.99 &plusmn; 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0&ndash;24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (-4.0 &plusmn; 1.0 log CFU/g). Total viable counts and yeasts and moulds showed 2 and almost 3 log reduction (-2.2 &plusmn; 1.1 log CFU/g and -2.6 &plusmn; 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of -1.50 &plusmn; 0.64 log CFU/g. The counts of yeasts and moulds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 &deg;C.

scholarly journals Microbiological quality of surimi-based imitation crab

2018 ◽  
Vol 51 (2) ◽  
pp. 134
Author(s):  
N. SOULTOS (Ν. ΣΟΥΛΤΟΣ) ◽  
A. ABRAHIM (Α. ΑΜΠΡΑΧΙΜ) ◽  
E. THEOLOGIDOU (Ε. ΘΕΟΛΟΓΙΔΟΥ) ◽  
Pr. KARAIOANNOGLOU (ΠΡ. ΚΑΡΑΪΩΑΝΝΟΓΛΟΥ) ◽  
A. KANSOUZIDOU (Α. ΚΑΝΣΟΥΖΙΔΟΥ)
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Processing Plant ◽  
Salmonella Spp ◽  
Microbial Indices

A survey was conducted to evaluate the microbiological quality of sliced, vacuumpacked, surimi-based imitation crab at the retail level, during a 3-month storage period. The roll shaped product imported from France, was sliced and packed in a fishery processing plant in the region of Thessaloniki. Twenty five samples were examined each month, and a total of 75 samples were examined during the three month storage period of the product. Psychrotropic, lactic acid and coliform bacteria, Escherichia coli I, yeasts, Staphylococcus aureus, Salmonella spp., Listeria spp. and Escherichia coli Θ157:Η7, were used as microbial indices, to evaluate the microbiological quality of the product. The following conclusions were derived from the evaluation of the results of the microbiological examinations. 1) The microbiological condition of the crab meat analogs examined on the 15th day of storage, was found satisfactory, since microbial populations were very low, while pathogenic bacteria were not detected in any of the examined samples. 2) The overall microbiological quality of the samples examined at the end of the second month of storage, was also good, since psychrotrophic and lactic acid bacteria exceeded 1Θ7 log cfu/g only in one sample), while coliform bacteria were not detected in 60% of the samples and Escherichia coli I was detected only in one sample. The mean value of the yeasts was 2.84 log cfu/g, while molds were not detected in any of samples examined. 3) The microbiological quality of the samples examined at the end of the three months storage period was not satisfactory, since the microbial indices in the majority of the samples (80%), were rather high. S. aureus, Salmonella spp, Listeria s pp. and E. coli 0157:H7 were not detected in any sample, during the three month storage period.

scholarly journals Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil

2021 ◽  
Vol 3 (4) ◽  
pp. 96-101
Author(s):  
Mervat M. EL-Bayoumi
Keyword(s):  
Antibacterial Activity ◽  
Olive Oil ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Bacteria ◽  
Control Treatment ◽  
Bacterial Strains ◽  
Sheep Milk

The purpose of this study was investigating the antibacterial effects of olive oil supplemented to cheese yoghurt made from Barki sheep milk, on the growth of some probiotic bacterial strains (Bifidobacterium bifidum (ATCC15708), Lactobacillus acidophilus (ATCC4356), Lactobacillus delbrueckii spp. bulgaricus (ATCC7995) and Streptococcus thermophilus (DSM20259) as well as some pathogenic bacterial strains. Results showed that olive oil (1%) had no effect on the growth of all probiotic bacterial strains used in Barki cheese yoghurt making. No yeasts, moulds, Enterobacteria spp and Staphylococcus spp were detected in cheese yoghurt containing olive oil (1%) through the entire storage period (21days). However, control treatment had Yeast and Moulds at the end of storage period. When four strains of pathogens were added to cheese yoghurt containing different probiotic bacteria and supplemented with olive oil (1%) then stored at 5C for 72hours, results revealed that E. coil (ACCT8739) was the most sensitive microorganism while, Staphylococcus aureus (ATCC6538) was the most resistant one. The antibacterial activity of cheese yoghurt supplemented with olive oil (1%) was higher than control treatment because olive oil supported the growth of Lactic acid bacteria. From these results, it is recommended that olive oil (1%) can be used as a natural and safe anti-microbial substance in Barki cheese yoghurt and other dairy products, and olive oil may well have the beneficial role in promoting probiotic bacteria and inhibiting harmful bacteria.

scholarly journals Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

2021 ◽  
Vol 11 (6) ◽  
pp. 2680
Author(s):  
Veronika Lehotová ◽  
Veronika Antálková ◽  
Alžbeta Medveďová ◽  
Ľubomír Valík
Keyword(s):  
Early Stage ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
E Coli ◽  
Log Reduction ◽  
Milk Coagulation ◽  
Yeasts And Molds ◽  
Entire Storage Period ◽  
Cheese Production

To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (−4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and molds showed 2 and almost 3 log reduction (−2.2 ± 1.1 log CFU/g and −2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of −1.50 ± 0.64 log CFU/g. The counts of yeasts and molds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.

scholarly journals Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus

Mljekarstvo ◽  
2021 ◽  
pp. 257-268
Author(s):  
A.H. Adam ◽  
Keyword(s):  
Bacillus Cereus ◽  
Dairy Products ◽  
Coliform Bacteria ◽  
Contamination Level ◽  
Special Focus ◽  
Microbiological Analysis ◽  
Plant Origin ◽  
Milk Products ◽  
Soft Cheese ◽  
Significant Difference

Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes. Three hundred plant-origin flavoured cheese, flavoured yogurt, flavoured drinking yogurt, kareish (skim milk cheese), soft cheese, and Ras (Romy) cheese (50 samples for each) were randomly collected from retail markets at different districts in El Fayoum Governorate, Egypt. The microbiological analysis and the molecular identification of Bacillus cereus by multiplex PCR were applied and revealed potential risks associated with consumption of the tested milk products (white soft, Ras, and kareish cheeses). In all analysed cheeses (white soft, Ras and kareish) a high contamination level with coagulase positive staphylococci (20.0 %, 22.0 % and 20.0 %) and coliform bacteria (76.0, 86.0, and 88.0 %) was detected. The highest percent (78.0 %) of fungi was found in kareish cheese samples. Bacillus licheniformis was the most aerobic spore forming bacteria detected in kareish cheese (23.7 %) and flavoured drinking yogurt (17.0 %) samples. The highest prevalence (8.0%) of Bacillus cereus was recorded in the flavoured drinking yogurt and white soft cheese samples. The (nhe) was the most detected gene (100.0 %) in all of the examined samples. There was a significant difference (p<0.05) between nhe and ces genes in all investigated samples except in flavoured drinking yogurt samples. Salmonella sp., Escherichia coli and Pseudomonas aeruginosa were not detected. This survey is one of the very few surveys that describe the safety and quality status of plant-origin flavoured cheeses and flavoured drinking yogurt, particularly in Egypt.

scholarly journals Physicochemical, Microbial and Sensory Characteristics of Yoghurt Processed by Adding Various Formulations of Gum Arabic and Guar Gum

2020 ◽  
pp. 33-44
Author(s):  
Zakaria A. Salih ◽  
Azhari Siddeeg ◽  
Ammar Al- Farga ◽  
Rasha M. A. Mousa ◽  
S. A. Husam ◽  
...  
Keyword(s):  
Guar Gum ◽  
Storage Period ◽  
Gum Arabic ◽  
Total Solid ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Coliform Bacteria ◽  
Overall Acceptability ◽  
Microbial Characteristics ◽  
Significant Difference

Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic and Guar gum (stabilizers). Physicochemical characteristics, microbial characteristics and sensory evaluation of processed yoghurt samples were conducted under laboratory conditions by standard methods. The results showed that yoghurt produced by the addition of Gum Arabic at concentrations (0.2, 0.35, and 0.5%) had less serum separation (1.6, 1.4, and 3.3 ml/l) after 9 days compared with that produced by adding Guar gum (4.5., 3.1., 0.0 ml/lit), respectively, and their mixture (4.3., 6.1. and 3.5 ml/l). Results reported significant differences in pH values (4.9, 4.5, and 3.9) during storage (0, 3, and 9 days), respectively for all types of stabilizers added. The results illustrated significant differences in total solid (7–8%) at different concentrations during the storage period. The study showed no significant difference in stabilizers (Gum Arabic and Guar Gum). The effect of storage on microbial characteristics was determined and the results showed that all microbial characteristics except coliform bacteria showed a significant decrease in the supplemented yoghurt samples compared with those of control yoghurt, while no effect with stabilizer concentration on microbial characteristics. Sensory characteristics (texture, color, and overall acceptability) were significantly improved, while the flavor was not affected with type and concentrations of stabilizers, but affected with storage period. Yoghurt processed with the addition of Gum Arabic had best quality characteristics than yoghurt made with addition Guar gum and a mixture of them. The study recommended doing more researches in rheological, microbial, and sensory characteristics to improve the quality of yoghurt.

Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Wanda Aulya ◽  
Fadhliani Fadhliani ◽  
Vivi Mardina
Keyword(s):  
Drinking Water ◽  
Fecal Coliform ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Inspection Method ◽  
Sample Number ◽  
Probable Number ◽  
Fecal Coliform Bacteria

Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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