Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses

Journal of Food Protection

Volumn 70, Issue 1, 2007, Pages 228-235

  Buriti, Flávia C A ^a   Cardarelli, Haíssa R ^a   Saad, Susana M I ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; LACTOBACILLUS PARACASEI; STAPHYLOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33846706845     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.1.228     Document Type: Article

References (48)

1. Assis, E. G., J. S. Rocha, F. C. A. Buriti, J. H. A. Alegro, and S. M. I. Saad. 2003. Caracterização de queijo Minas frescal probiótico corn Lactobacillus casei. Presented at the 22nd Congresso Brasileiro de Microbiologia, Florianópolis, Brazil, 17 to 20 November 2003. SBM, São Paulo, Brazil.
2. Bellengier, P., J. Richard, and C. Foucaud. 1997. Associative growth of Lactococcus lactis and Leuconostoc mesenteroides strains in milk. J. Dairy Sci. 80:1520-1527.
3. Blanchette, L., D. Roy, G. Belanger, and S. F. Gauthier. 1996. Production of cottage cheese using dressing fermented by bifidobacteria. J. Dairy Sci. 79:8-15.
4. Brasil. 1996. Portaria n. 146 de 07 de março de 1996. O Ministério de Estado da Agricultura e Abastecimento e da Reforma Agrária institui o regulamento técnico de identidade e qualidade de queijos. Available at: http://extranet.agricultura.gov.br/consultasislegis/ Imagem?codArquivo=4344. Accessed 9 December 2005.
5. Brasil. 2002. Instrução Normativa n.51 de 18 de setembro de 2002. O Ministro de Estado da Agricultura e Abastecimento e da Reforma Agrária resolve aprovar os regulamentos técnicos de produção, identidade e qualidade do leite tipo A, do leite tipo B, do leite tipo C, do leite pasteurizado e do leite cru refrigerado e o regulamento técnico da coleta de leite cru refrigerado e seu transporte a granel. Anexo I: Regulamento técnico de produção, identidade e qualidade do leite tipo A. Available at: http://extranet. agricultura.gov.br/consultasislegis/Imagem?codArquivo=3331. Accessed 9 December 2005.
6. Buriti, F. C. A. 2005. Desenvolvimento de queijo fresco cremoso simbiótico. Dissertation. Departamento de Tecnologia Bioquímico- Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Brazil.
7. Buriti, F. C. A., J. S. Rocha, E. G. Assis, and S. M. I. Saad. 2005. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensm.-Wiss. Technol. 38:173-180.
8. Buriti, F. C. A., J. S. Rocha, and S. M. I. Saad. 2005. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. Int. Dairy J. 15:1279-1288.
9. Capela, P., T. K. C. Hay, and N. P. Shah. 2006. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Res. Int. 39:203-211.
10. Coeuret, V., M. Gueguen, and J. P. Vernoux. 2004. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese. J. Dairy Res. 71:451-460.
11. Conover, W. J. 2001. Practical nonparametric statistics, 3rd ed. Wiley, New York.
12. De Martinis, E. C. P. 2002. Identification of meat isolated bacteriocin-producing lactic acid bacteria using biotyping and ribotyping. Arq. Bras. Med. Vet. Zootec. 54:659-661.
13. De Martinis, E. C. P., M. R. P. Públio, P. R. Santarosa, and F. Z. Freitas. 2001. Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged Brazilian meat and meat products. Braz. J. Microbiol. 32:32-37.
14. Duncan, S. H., K. P. Scott, A. G. Ramsay, H. J. M. Harmsen, G. W. Welling, C. S. Stewart, and H. J. Flint. 2003. Effects of alternative dietary substrates on competition between human colonic bacteria in an anaerobic fermentor system. Appl. Environ. Microbiol. 69:1136-1142.
15. Escalante, A., C. Wacher-Rodarte, M. Garcia-Garibay, and A. Farrés. 1998. Enzymes involved in carbohydrate metabolism and their role on exopolysaccharide production in Streptococcus thermophilus. J. Appl. Microbiol. 84:108-114.
16. Felis, G. E., F. Dellaglio, L. Mizzi, and S. Torriani. 2001. Comparative sequence analysis of recA gene fragment brings new evidence for a change in the taxonomy of Lactobacillus casei group. Int. J. Syst. Evol. Microbiol. 51:2113-2117.
17. Food and Agriculture Organization and World Health Organization. 2001. Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report of a Joint FAO/WHO Expert Consultation, Cordoba, Argentina. Available at: ftp://ftp.fao.org/es/esn/food/ probio-report_en.pdf. Accessed 15 December 2005.
18. Fooks, L. J., R. Fuller, and G. R. Gibson. 1999. Prebiotics, probiotics and human gut microbiology. Int. Dairy J. 9:53-61.
19. Fuller, R. 1989. Probiotics in man and animals. J. Appl. Bacteriol. 66:365-378.
20. Gilliland, S. E. 2001. Probiotics and prebiotics, p. 327-343. In E. H. Marth and J. L. Steele (ed.), Applied dairy microbiology, 2nd ed. Marcel Dekker, New York.
21. Heller, K. J., W. Bockelmann, J. Schrezenmeir, and M. de Vrese. 2003. Cheese and its potential as a probiotic food, p. 203-225. In E. R. Farnworth (ed.), Handbook of fermented functional foods. CRC Press, Boca Raton, Fla.
22. Hoier, E., T. Janzen, C. M. Henriksen, F. Rattray, E. Brockmann, and E. Johansen. 1999. The production, application and action of lactic cheese starter cultures, p. 99-131. In B. A. Law (ed.), Technology of cheesemaking. CRC Press, Boca Raton, Fla.
23. Instituto Adolfo Lutz. 1985. Normas analíticas do Instituto Adolfo Lutz: métodos químicos e físicos para análise de alimentos, 3rd ed. Instituto Adolfo Lutz, São Paulo, Brazil.
24. Itsaranuwat, P., K. S. H. Al-Haddad, and R. K. Robinson. 2003. The potential therapeutic benefits of consuming "health-promoting" fermented dairy products: a brief update. Int. J. Dairy Technol. 56:203-210.
25. Kaplan, H., and R. W. Hutkins. 2000. Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria. Appl. Environ. Microbiol. 66:2682-2684.
26. Kourkoutas, Y., V. Xolias, M. Kallis, E. Bezirtzoglou, and M. Kanellaki. 2005. Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production. Process Biochem. 40:411-416.
27. Kristo, E., C. G. Biliaderis, and N. Tzanetakis. 2003. Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei. Int. Dairy J. 13:517-528.
28. Lee, Y. K., and S. Salminen. 1995. The coming age of probiotics. Trends Food Sci. Technol. 6:241-245.
29. Lewus, C. B., A. Kaiser, and T. J. Montville. 1991. Inhibition of food-borne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat. Appl. Environ. Microbiol. 57:1683-1688.
30. Makras, L., G. Van Acker, and L. De Vuyst. 2005. Lactobacillus paracasei subsp. paracasei 8700:2 degrades inulin-type fructans exhibiting different degrees of polymerization. Appl. Environ. Microbiol. 71:6531-6537.
31. Martinez, R. C. R., and E. C. P. De Martinis. 2005. Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity. Food Control 16:429-433.
32. Martínez-Villaluenga, C., J. Frías, C. Vidal-Valverde, and R. Gomez. 2005. Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products. J. Food Prot. 68:1246-1252.
33. Mattila-Sandholm, T., P. Myllärinen, R. Crittenden, G. Mogensen, R. Fondén, and M. Saarela. 2002. Technological challenges for future probiotic foods. Int. Dairy J. 12:173-182.
34. Neter, J., M. H. Kutner, C. J. Nachtsheim, and W. Wasserman. 1996. Applied linear statistical models, 4th ed. MacGraw-Hill, Boston.
35. Oliveira, M. N., I. Sodini, F. Remeuf, and G. Corrieu. 2001. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. Int. Dairy J. 11:935-942.
36. Özer, D., S. Akin, and B. Özer. 2005. Effect of inulin and lactulose on survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt. Food Sci. Technol. Int. 11:19-24.
37. Richter, R. L., and E. R. Vedamuthu. 2001. Milk and milk products, p. 483-495. In Compendium of the methods for the microbiological examination of foods, 4th ed. American Public Health Association, Washington, D.C.
38. Roberfroid, M. B., J. A. E. Van Loo, and G. R. Gibson. 1998. The bifidogenic nature of chicory inulin and its hydrolysis products. J. Nutr. 128:11-19.
39. Rocha, J. S., J. H. A. Alegro, and S. M. I. Saad. 2002. Microbiological profiles of probiotic Minas frescal cheese manufactured with the addition of Lactobacillus acidophilus. Presented at the 7th Congreso Latinoamericano de Microbiología e Higiene de los Alimentos, Santiago, Chile, 10 through 14 November 2002. ICMSF, Santiago, Chile.
40. Saad, S. M. I., C. Vanzin, M. N. Oliveira, and B. D. G. M. Franco. 2001. Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5°C. J. Food Prot. 64:1151-1155.
41. Sakhare, P. Z., and D. Narasimha Rao. 2003. Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures. Food Control 14:1-5.
42. Sameshima, T., C. Magome, K. Takeshita, K. Arihara, M. Itoh, and Y. Kondo. 1998. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. Int. J. Food Microbiol. 41:1-7.
43. Sanders, M. E. 2003. Probiotics: considerations for human health. Nutr. Rev. 61:91-99.
44. Schwenninger, S. M., U. von Ah, B. Niederer, M. Teuber, and L. Meile. 2005. Detection of antifungal properties in Lactobacillus paracasei subsp. paracasei SM20, SM29, and SM63 and molecular typing of the strains. J. Food Prot. 68:111-119.
45. Stiles, M. E., and W. H. Holzapfel. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36:1-29.
46. Uraz, G., H. Simsek, and Y. Maras. 2001. The inhibitory effects of Lactobacillus casei and Lactobacillus helveticus on Bacillus species isolated from raw milk in various salt concentrations. Int. J. Dairy Technol. 54:146-150.
47. Vinderola, C. G., P. Mocchiutti, and J. A. Reinheimer. 2002. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. J. Dairy Sci. 85:721-729.
48. Vinderola, C. G., W. Prosello, D. Ghiberto, and J. A. Reinheimer. 2000. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian fresco cheese. J. Dairy Sci. 83:1905-1911.