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Survival of spray‐dried and free‐cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese
Author(s) -
Radulović Zorica,
Miočinović Jelena,
Mirković Nemanja,
Mirković Milica,
Paunović Dušanka,
Ivanović Marina,
Seratlić Sanja
Publication year - 2017
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12802
Subject(s) - starter , probiotic , lactobacillus plantarum , food science , lactic acid , spray drying , chemistry , bacteria , biology , chromatography , genetics
A high viability of probiotics in food product, with a living cells threshold of 10 7 /cfu/g (colony‐forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray‐dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8 weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray‐dried Lb. plantarum 564 cells were maintained at the high level of 8.82 log/cfu/g in cheese after 8 weeks of storage, while free‐cell number decreased to 6.9 log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray‐dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray‐dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.