Volume 20, Issue 136 (2023)                   FSCT 2023, 20(136): 12-25 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sobati M, Kazemeini H, Khoshbakht R. Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese. FSCT 2023; 20 (136) :12-25
URL: http://fsct.modares.ac.ir/article-7-62662-en.html
1- Graduated student in Department of Food Hygiene, Faculty of Veterinary Medicine,Amol University of Special Modern Technologies, Amol, Iran.
2- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies , h.kazemeini@ausmt.ac.ir
3- Department of Pathobiology, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies
Abstract:   (845 Views)
The aim of this study was to evaluate the effect of aqueous extract of Shiitake mushroom on the survival of the probiotic bacterium Bifidobacterium bifidium and physicochemical properties in feta cheese during storage. In this study, the effect of Shiitake mushroom extract at the rates of 1, 1.5 and 2% on the survival of Bifidobacterium bifidum and the sensory features and physicochemical properties of Synbiotic feta cheese during 49 days of storage were investigated. Count of Bifidobacterium bifidum in probiotic cheese containing Shiitake mushroom extract on days 0 and 49, in groups containing 1, 1.5 and 2% of mushroom extract from Log CFU / g from 8.99 to 9.96 and from 8.95, respectively 22/10 and from 11/02 to 01/11 (P <0.05). The use of 2% mushroom extract in probiotic cheese improved the viability of Bifidobacterium bifidum at a rate of 1.99 Log CFU / g, while the use of 1.5% mushroom extract compared to 1% improved The survival of probiotic bacteria at Log CFU / g was 1.27 and 0.97.According to the results, acidity and pH increased and decreased during storage, respectively. Also, adding different concentrations of mushroom extract to probiotic cheese improved the texture, aroma, taste and increased the overall acceptance rank of the sample containing all three concentrations of mushroom extract compared to the control and probiotic cheese groups (P <0.05).In general, the addition of mushroom extract to probiotic cheese resulted in higher scores than the control groups.In general, the results of the study showed that the addition of Shiitake mushroom extract improved the viability of probiotic bacteria in cheese. Therefore, the combined use of shiitake mushroom extract as prebiotics and probiotics in cheese and other dairy products can be recommended as an effective and practical measure to improve consumer health and increase the nutritional value of products.
 
Full-Text [PDF 562 kb]   (327 Downloads)    
Article Type: Original Research | Subject: Essences and extracts
Received: 2022/07/3 | Accepted: 2023/05/2 | Published: 2023/05/31

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.