Premium
Survival of Lactobacillus casei , Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration
Author(s) -
ZOMORODI SHAHIN,
ASL ASGHAR KHOSROWSHAHI,
ROHANI SAYAD MAHDI RAZAVI,
MIRAGHAEI SOMAYIEH
Publication year - 2011
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.1471-0307.2010.00638.x
Subject(s) - bifidobacterium bifidum , lactobacillus casei , lactobacillus plantarum , probiotic , food science , ultrafiltration (renal) , chemistry , lactobacillus , microbiology and biotechnology , bifidobacterium , biology , bacteria , lactic acid , fermentation , chromatography , genetics
Survival of probiotic strains Lactobacillus casei ( ATCC 39392 ), Lactobacillus plantarum ( ATCC 8014 ) and Bifidobacterium bifidum ( ATCC 29521 ) was investigated either in microencapsulated or in free form in the Iranian white cheese produced by ultrafiltration technique. The results indicated that the survival of encapsulated probiotic bacteria was higher than free cells. Both free and microencapsulated forms were successful in keeping counts of L. casei , L. plantarum and B. bifidum in the cheese high enough for the therapeutic minimum (10 6 –10 7 cfu/g) after 60 days. Addition of probiotic adjunct also did not alter the chemical composition, but pH was lower in probiotic cheeses.