INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
artículos
Título:
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
Autor/es:
PEROTTI M.CRISTINA; WOLF I. VERÓNICA; ADDIS MARGHERITA; COMUNIAN ROBERTA; PABA ANTONIO; MEINARDI, CARLOS
Revista:
DAIRY SCIENCE & TECHNOLOGY
Editorial:
EDP SCIENCES S A
Referencias:
Lugar: Paris; Año: 2014 vol. 94 p. 255 - 267
ISSN:
1958-5586
Resumen:
The market of cheeses from ewe's milk has been growing steadily in
Argentina. The nutritional benefits of these products can be enhanced by adding
probiotic cultures. In the present study, the survival of a mix of probiotic
microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis
ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology
previously developed in our institute was evaluated. Besides, the effect of its
incorporation on the chemical composition and ripening parameters of cheeses,
including the fatty acid composition and CLA production, was investigated.
Experimental cheeses made with
Bb12 and La-5 retained counts of the probiotic strains at the required
therapeutic level (107 CFU g-1). No significant differences
were detected between experimental and control cheeses with respect to the different
parameters evaluated: gross composition, nitrogen fractions, lipolysis, fatty
acids profiles of cheese fat including CLA, and volatile fraction. Results
demonstrated that the ovine cheese matrix seems to be suitable for delivery of
probiotic microorganisms.