Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese

Authors
Atiyeh Habibi 1
Alireza Shahab Lavasani 2
Amir mohammad Mortazavian 3
Hamed Zarei 4
1 Ph.D student, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
4 Department of Physiology, Tehran Medical Science, Islamic Azad University, Tehran, Iran.
10.52547/fsct.18.119.349
Abstract
Cheese is a potential food carrier of probiotic microorganisms to the human gastrointestinal tract due to its dry matter, fat and higher pH. Due to the emphasis of health organizations on promoting the consumption of healthy dairy products and consumers' desire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacter bifidum, Enterococcus fascium was studied singly or in combination. Survival characteristics of probiotic strains log cfu / g; Effective compounds in aroma including (acetaldehyde, diacetyl) and sensory evaluation including scores (odour and flavor) were evaluated during the 60-day ripening period.The treatments used in this study included treatments A: ordinary UF cheese as a control treatment, B: probiotic UF cheese containing Bifidobacterium bifidum, C: probiotic UF cheese containing Enterococcus faecium and D: Probiotic UF cheese containing a combination of Bifidobacterium bifidum and Enterococcus faecium.The results of this study showed that the rate of survival of probiotic bacterial population decreased during the 60-day storage period. However, at the end of the storage period, all treatments had more than 106 cfu/ g with probiotic bacteria. The amount of acetaldehyde in the whole treatment increased during 60 days of storage period. The amount of diacetyl increased only in treatment A (control) during the 60-days of storage period and a decreasing trend was observed in other treatments. The sensory score for odour of all treatments increased during the 60-days of storage period. Sensory score for flavor increased during 60-days of storage period. In general, according to the survival, aroma and sensory evaluation characteristics, treatment D had relatively better characteristics compared to other treatments.
Keywords
Probiotic UF cheese
Survival
Aroma
Sensory evaluation

Subjects

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