Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage

Authors
Maral Soltanzadeh 1
Seyed Hadi Peighambardoust 2
Javad Hesari 3
1 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
2 Professor of Food Technology,Department of Food Science,College of Agriculture,University of Tabriz,Tabriz 5166616471I.R. IRAN
3 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
Abstract
The aim of this study was to investigate the viability of free and encapsulated forms of L. acidophilus (LA) and L. casei (LC) in probiotic quark cheese and comparing their effect on chemical and sensorial properties of the obtained cheese during 21 days of storage. Results showed that pH values and titratable acidity of all samples decreased and increased, respectively upon storage time. The decrease of pH was more enhanced in the LC-free samples compared to those of LA-free and capsulated forms of both bacteria, and control sample. Titratable acidity changes in cheese samples was similar to pH change. There was a significant increase in soluble nitrogen of LC-free sample upon storage time. However, this increase was not significant for control, LA-free, LA-cap and Lc-cap samples. Free fatty acid content (lipolysis index) of all samples were the same in the first week. It was increased for control, LC-cap, LA-cap compared to those of LC-free and LA-free after 14th day of storage. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Between probiotic strains, LC-free provided higher scores for flavor and overall acceptability attributes during 2nd week of storage. Increasing storage time up to 14 days did not significantly (p<0.05) decrease the number of free forms of lactobacilli. However, after 14th day, the number of free forms of bacteria were declined. Nevertheless, the viability of capsulated forms was preserved upon all storage days.
Keywords
Soft cheese
Quality
Characteristics
Probiotic bateria
Encapsulation

Subjects

[1] Schulz, D., Senge, B. & Krenkel, K. (1999). Investigations into the combined enzymatic and lactic acid milk coagulation. Milchwissenschaft, 54, 363-367.
[2] Song, M., Park, W. S., Yoo, J., Han, G., Kim, B., Seong, P., Oh, M., Kim, K. & Jam, J. (2017). Characteristics of Kwark cheese supplemented with Bifidobacterium longum KACC 91563. Korean Journal for Food Science of Animal Resources, 37 (5), 773-779.
[3] Milanović, S.D., Panić, M. D. & Carić, M. D. (2004). Quality of Quarg produced by probiotics application. Acta Periodica Technologica, 35, 37-48.
[4] Kadiya, K.S., Kanawjia, S.K. & Solanki, A.K. (2014). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of Quarg cheese. International Journal of Fermented Foods, 3(1), 61-76.
[5] Djurić, M.S., Ilićić, M.D., Milanović, S.D., Carić, M.D. & Tekić, M.N. (2007). Nutritive characteristics of probiotic Quarg as influenced by type of starter. Acta Periodica Technologica 38, 11-19.
[6] Mara, O. & Kelly A.L. (1998). Contribution of milk enzymes, starter and rennet to proteolysis during storage of Quarg. International Dairy Journal, 8, 973-979.
[7] Shah, N.P. (2007). Functional cultures and health benefits. International Dairy Journal, 17(11), 1262-1277.
[8] Saad, S.M.I. (2006). Probiotics and prebiotics: the state of the art. Brazilian Journal of Pharmaceutical Sciences, 42(1), 1-16.
[9] Bomba, A., Nemcova, R., Mudronova, D., & Guba, P. (2002). The possibilities of potentiating the efficacy of probiotics. Trends in Food Science and Technology 13(4), 121-126.
[10] Fuller, R. (1997). Probiotics 2: application and practical aspects. London: Chapman and Hall.
[11] Gibson, G.R. & Fuller, R. (1998). The role of probiotics and probiotics in the functional food concept. In: M.J. Sadler & M. Slatmarsh (Eds.), Functional foods: The consumer, the products and the evidence (pp. 3-14),
[12] Shah, N.P. & Lankaputhra, W.E.V. (1997). Improving viability of Lactobacillus acidophilus and Bifidobacterium ssp. in yoghurt. International Dairy Journal, 7(5): 349–356.
[13] Gismondo, M. R., Drago, L. & Lombardi, A. (1999). Review of probiotics available to modify gastrointestinal flora. International Journal of Antimicrobial Agents, 12, 287-292.
[14] Chandramouli, V., Kailasapathy, K, Peiris, P. & Jones, M. (2004). An improved method of microencapsulation and its evaluation to protect Lactobacillus spp in simulated gastric conditions. Journal of Microbiology Methods, 57, 27-35.
[15] Krasaekoopt, W., Bhandari, B. & Deeth, H. (2003). Evaluation of encapsulation technique of probiotics for yoghurt: A review. International Dairy Journal, 13, 3-13.
[16] Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suarez, V.B. & Zalazar C.A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International 38, 597–604.
[17] Gardiner, G., Ross, R. P., Wallace, J. M., Scanlan, F. P., Jagers, P. P.J. M., Fitzerald, G., Collins, J. K. & Stanton, C. (1999). Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. Journal of Agricultural and Food Chemistry, 47, 4907-4916.
[18] Karimi, R., Sohrabvandi, S. & Mortazavian, A.M. (2012). Review Article: Sensory characteristics of probiotic cheese. Comprehensive Reviews in Food Science and Food Safety, 11, 437-452.
[19] Khodabakhsh, M., Tajabady Ebrahimi, M & Hashemi M. (2012). Production of exopolysaccharides from Lactobacilli isolated from Keshk of Lighvan area. Quarterly Journal of Applied Biotechnology and Microbiology, 1(1), 83-100. [In Persian]
[20] Sheu, T.Y. & Marshall, R.T. (1993). Microentrapment of Lactobacilli in calcium alginate gels. Journal of Food Science, 54, 557–561.
[21] ISIRI. 2006. Institute of Standards and Industrial Research of Iran. Milk and dairy products: Determination of fat acidity and pH. ISIRI number 2852.
[22] AOAC, Association of Official Analytical Chemist. (2000). Official methods of analysis Washington. D. C.
[23] Kuchroo, C.N. & Fox, P.F. (1982). Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Michwissenchaft, 37, 331-335.
[24] Nouira, W., Park, Y.W., Guler, Z. & Terrill, T. (2011). Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration. Open Journal of Animal Sciences, 1(2), 17-23.
[25] Oliveira, R.P.S., Florence, A.C.R., Silva, R.C., Perego, P. & Converti A. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profile in nonfat symbiotic fermented milk. International Journal of Microbiology, 128, 467-472.
[26] Fox, P.F., Guinee, T.P., Cogan, T.M. & McSweeney, P.L.H. (2000). Fundamentals of cheese science. Gaithersburg, Aspen: Wiley.
[27] Sarantinopoulos, P., Andrighetto, C., Georgalaki, M. D., Rea, M.C., Lombardi, A., Cogan, T. M., Kalantzopoulos, G. & Tsakalidou, E. (2001). Biochemical properties of enterocococi relevant to their technological performance. International Dairy Journal, 11, 621-647.
[28] McSweeney, P.L.H. & Fox, P.F. (2004). Metabolism of residual lactose and of lactate and citrate. In P. F. Fox, P. L. H. McSweeney, M. C. Timothy, & P. G. Timothy (Eds.) 3rd Ed.. Cheese: chemistry, physics and microbiology. (pp. 361-371). London: Elsevier Academic Press.
[29] Sobhi Sarabi, Y. (2012). Effects of Lactobacillus casei and L. plantarum strains isolated from traditional Lighvan cheese on pasteurized sheep’s cheese. M Sc. Thesis, University of Tabriz, Tabriz, Iran. (In Persian)
[30] Zare-Jamshidi, N & Hesari, J. (2013). The effect of exopolysaccharid –producing starters on the proteolysis and lipolysis of the ultrafiltered white cheese. Food Science Research, 23(2), 249-257. (In Persian)
[31] Atasoy, A.F. & Turkoglu, H. (2008). Changes of composition and free fatty acid content of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effect of heat treatments and starter cultures. Food Chemistry, 110, 598-604.
[32] Hesari, J., Ehsani, M. R., Khosroshahi, A. & McSweeney, P.L.H. (2006). Contribution of rennet and starter to proteolysis in Iranian UF white cheese. Lait, 86, 291-302.
[33] Singh, H. & Waungana, A. (2001). Influence of heat treatment of milk on cheesemaking properties. International Dairy Journal, 11, 543–551.
[34] Vinderola, C.G., Prosello, W., Ghiberto, D. & Reinheimer, J.A. (2000). Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian fresco cheese. Journal of Dairy Science, 83(9), 1905-1911.
[35] Gomes, A.M. P. & Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10, 139-157.
[36] Buriti, F.C.A., Okazaki, T.Y., Alegro, J.H.A. & Saad S.M.I. (2007). Effect of a probiotic mixed culture on texture profile and sensory performance of Mina’s fresh cheese in comparison with the traditional products. Archivos Latino Americanos De Nutricion 57(2), 179-185.
[37] Boylston, T.D., Vinderola, C.G., Ghoddusi, H.B. & Reinheimer, J.A. (2004). Incorporation of Bifidobacteria into cheeses: challenges and rewards. International Dairy Journal 14, 375-387.
Journal of food science and technology(Iran)
Volume 16, Issue 88
June 2019
Pages 73-82