INVESTIGADORES
VINDEROLA Celso Gabriel
artículos
Título:
Incorporation of bifidobacteria into cheeses: challenges and rewards
Autor/es:
BOYLSTON T.D.; VINDEROLA C.G.; GHODUSSI, H.B.; REINHEIMER, J.A.
Revista:
INTERNATIONAL DAIRY JOURNAL
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2004 vol. 14 p. 375 - 387
ISSN:
0958-6946
Resumen:
As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues
to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to
grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional
health-promoting benefits. Bifidobacteria require an anaerobic environment and neutral pH to survive and maintain levels greater
than 106 cfu g1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal
environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the longterm
survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their
viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown
to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.
environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the longterm
survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their
viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown
to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.
environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the longterm
survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their
viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown
to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.
6 cfu g1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal
environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the longterm
survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their
viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown
to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.