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Incorporation et survie des bactéries probiotiques dans les matrices de fromage frais.

Incorporation and survival of probiotic bacteria in whey cheese matrices.

Auteurs : MADUREIRA A. R., GIÃO M. S., PINTADO M. E., et al.

Type d'article : Article

Résumé

The viabilities of probiotic strains of Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium animalis, and Lactobacillus brevis were studied following incorporation in a whey cheese matrix. Experimental production of plain, as well as sugar-added or salt-added whey cheeses, was based on the traditional manufacture protocol of Requeijão, a Portuguese whey cheese that essentially results from protein denaturation via heating of whey at about 85 °C. After inoculation, the experimental whey cheeses were incubated at 7 °C for 28 days. The results showed that all strains considered were able to maintain (or even increase) their initial viable numbers; L. paracasei ssp. paracasei strain LCS-1 and L. acidophilus strain Ki exhibited the highest cell viability in plain Requeijão by the end of the storage period of the parameters studied, bacterial species and matrix nature had the most important effect upon viable counts, whereas time of storage was the least important.

Détails

  • Titre original : Incorporation and survival of probiotic bacteria in whey cheese matrices.
  • Identifiant de la fiche : 2006-0339
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 3
  • Date d'édition : 04/2005

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