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Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 During Kasar Cheese Ripening
Author(s) -
ÖZER BARBAROS,
UZUN YAKUP SALIH,
KIRMACI HÜSEYIN AVNI
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00408.x
Subject(s) - bifidobacterium bifidum , lactobacillus acidophilus , food science , probiotic , bacteria , lactobacillus paracasei , chemistry , lactobacillus , biology , fermentation , genetics
The viability of encapsulated Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 by emulsion or extrusion techniques in Kasar cheese was investigated. The microbiological, biochemical and organoleptic properties of cheeses were assessed throughout 90‐day storage. Results showed that the viability of probiotic bacteria was maintained to a great extent by microencapsulation. No difference was noted between the two encapsulation techniques with regard to bacterial counts, proteolysis and organoleptical properties of the final products. Scalding caused a drastic decline in the counts of probiotic bacteria in all cheeses. Following scalding, while the numbers of nonencapsulated probiotic bacteria decreased continuously in the control cheese, the numbers of encapsulated bacteria remained well above the threshold for a minimum probiotic effect (10 7 cfu/g).