Volume 8, Issue 32 (2011)
FSCT 2011, 8(32): 77-83 |
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Iranian white cheese as a food carrier for probiotic bacteria. FSCT 2011; 8 (32) :77-83
URL: http://fsct.modares.ac.ir/article-7-518-en.html
URL: http://fsct.modares.ac.ir/article-7-518-en.html
Abstract: (9507 Views)
Nowadays, Probiotic products are defined as the processed products which contains viable probiotic bacteria in a sufficient concentration when they administered in adequate amounts, confer a health benefit to the host. The objective of this study was evaluation of the Iranian white cheese as a food carrier for probiotic bacteria (including Lactobacillus and Bifidobacterium species). Survival of Lactobacillus plantarum, Lactobacillus bulgaricus(sp),Bifidobcterium animalis and Bifidobacterium angulatum were determined by evaluation of the bacterial growth on the selective media in laboratory in different interval of production and preservation of Probiotic Iranian white cheese. B. animalis showed the highest viability in nonstarter treatment and L. bulgaricus(sp) in treatment contained starter culture showed the lowest viability at the end of storage period of cheese. Survival Properties of Lactobacillus species were completely different from Bifidobacteria species in Iranian white cheese. However, the population of lactobacillus and Bifidobacteria species decreased gradually during ripening in this cheese but was always higher than 106 CFU/g at the end of ripening storage.
Received: 2009/06/9 | Accepted: 2010/08/24 | Published: 2012/06/27
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