Characterization of a Panela cheese with added probiotics and fava bean starch

Journal of Dairy Science

Volumn 95, Issue 6, 2012, Pages 2779-2787

  Escobar, M C ^a,b   Van Tassell, M L ^c   Martinez Bustos F ^d   Singh, M ^e   Castano Tostado E ^a   Amaya Llano, S L ^a   Miller, M J ^c  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^d DEPARTAMENTO DE FÍSICA   (Mexico)

^e NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Bifidobacterium; Fresco cheese; Lactobacillus; Probiotic cheese

Indexed keywords

PROBIOTIC AGENT; STARCH;

ARTICLE; BIFIDOBACTERIUM; CHEESE; FOOD CONTROL; FOOD HANDLING; HYDROLYSIS; LACTOBACILLUS; METABOLISM; METHODOLOGY; STANDARD; VICIA FABA;

BIFIDOBACTERIUM; CHEESE; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HYDROLYSIS; LACTOBACILLUS; PROBIOTICS; STARCH; VICIA FABA;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BREVE; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; VICIA FABA;

EID: 84862086376     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4655     Document Type: Article

References (45)

1. Aihara K., Kajimoto O., Hirata H., Takahashi R., Nakamura Y. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension. J. Am. Coll. Nutr. 2005, 24:257-265.
2. Official Methods of Analysis 2000, 1. AOAC, Association of Official Analytical Chemists Int., Gaithersburg, MD. 17th.
3. Bergamini C.V., Hynes E.R., Candioti M.C., Zalazar C.A. Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese. J. Dairy Sci. 2009, 92:2455-2467.
4. Bergamini C.V., Hynes E.R., Quiberoni A., Suáez V.B., Zalazar C.A. Probiotic bacteria as adjunct starters: Influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Res. Int. 2005, 38:597-604.
5. Blanchette L., Roy D., Belanger G., Gauthier S.F. Production of cottage cheese using dressing fermented by bifidobacteria. J. Dairy Sci. 1996, 79:8-15.
6. Boylston T.D., Vinderola C.G., Ghoddusi H.B., Reinheimer J.A. Incorporation of Bifidobacterium into cheeses: Challenges and rewards. Int. Dairy J. 2004, 14:375-387.
7. TM: New directions in technology and nutrition. Food Aust. 1995, 47:272-275.
8. Castañeda R. La reología en la tipificación y la caracterización de quesos. Latin Am. Dairy. Technol. 2002, 20:48-53.
9. Corr S.C., Li Y., Riedel C.U., O'Toole P.W., Hill C., Gahan C.G.M. Bacteriocin production as a mechanism for the antiinfective activity of Lactobacillus salivarius UCC118. Proc. Natl. Acad. Sci. USA 2007, 104:7617-7621.
10. Crittenden R.G., Morris M.L., Harvey M.L., Tran L.T., Mitchell H.L., Playne M.J. Selection of a Bifidobacterium strain to complement resistant starch in a symbiotic yoghurt. J. Appl. Microbiol. 2001, 90:268-278.
11. De Souza C.H.B., Buriti F.C.A., Behrens J.H., Saad S.M.I. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. Int. J. Food Sci. Technol. 2008, 43:871-877.
12. de Vrese M., Kristen H., Rautenberg P., Laue C., Schrezenmeir J. Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea and Helicobacter pylori activity. J. Dairy Res. 2011, 78:396-403.
13. Dinakar P., Mistry V.V. Growth and viability of Bifidobacterium bifidum in Cheddar cheese. J. Dairy Sci. 1994, 77:2854-2864.
14. Elmadfa I., Klein P., Meyer A.L. Immune-stimulating effects of lactic acid bacteria in vivo and in vitro. Proc. Nutr. Soc. 2010, 69:416-420.
15. Gardiner G., Ross R.P., Collins J.K., Fitzgerald G., Stanton C. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl. Environ. Microbiol. 1998, 64:2192-2199.
16. Gilliland S.E., Speck M.L., Morgan C.G. Detection of L. acidophilus in feces of humans, pigs, and chickens. Appl. Microbiol. 1975, 30:541-545.
17. Goñi I., García-Diz L., Mañas E., Saura-Calixto F. Analysis of resistant starch: A method for foods and food products. Food Chem. 1996, 56:445-449.
18. Guillon F., Champ M.M.J. Carbohydrate fractions of legumes: Uses in human nutrition and potential for health. Br. J. Nutr. 2002, 88:S293-S306.
19. Hayes M., Coakley M., O'Sullivan M.G., Stanton C., Hill C., Fitzgerald G.F., Murphy J.J., Ross R.P. Cheese as a delivery vehicle for probiotics and biogenic substances. Aust. J. Dairy Technol. 2006, 61:132-141.
20. Homayouni A., Azizi A., Ehsani M.R., Yarmand M.S., Razavi S.H. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem. 2008, 111:50-55.
21. Jaros D., Petrag J., Rohm H., Ulberth F. Milk fat composition affects mechanical and rheological properties of processed cheese. Appl. Rheol. 2001, 11:19-25.
22. Jayamanne V.S., Adams M.R. Determination of survival, identity, and stress resistance of probiotic bifidobacteria in bioyoghurts. Lett. Appl. Microbiol. 2006, 42:189-194.
23. Kleeman E.G., Klaenhammer T.R. Adherence of Lactobacillus species to human fetal intestinal cells. J. Dairy Sci. 1982, 65:2063-2069.
24. Mäkeläinen H., Forssten S., Olli K., Granlund L., Rautonen N., Ouwehand A.C. Probiotic lactobacilli in a semi-soft cheese survive in the simulated human gastrointestinal tract. Int. Dairy J. 2009, 19:675-683.
25. Makino S., Ikegami S., Kume A., Horiuchi H., Sasaki H., Orii N. Reducing the risk of infection in the elderly by dietary intake of yoghurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1. Br. J. Nutr. 2010, 104:998-1006.
26. Mc Brearty S., Ross R.P., Fitzgerald G.F., Collins J.K., Wallace J.M., Stanton C. Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality. Int. Dairy J. 2001, 11:599-610.
27. McFarland L.V. Meta-analysis of probiotics for the prevention of traveler's diarrhea. Travel Med. Infect. Dis. 2007, 5:97-105.
28. Mills S., Serrano L.M., Griffin C., O'Connor P.M., Schaad G., Bruining C., Hill C., Ross R.P., Meijer W.C. Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microb. Cell Fact. 2011, 10(Suppl. 1):S7.
29. Montoya D., Boylston T.D., Mendonca A. Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics. Int. Dairy J. 2009, 19:605-611.
30. Raats, M. M. 1992. The role of beliefs and sensory responses to milk in determining the selection of milks of different fat content. PhD Diss. University of Reading, UK.
31. Ratnayake W.S., Hoover R., Shahidi F., Perera C., Jane J. Composition, molecular structure and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chem. 2001, 74:189-202.
32. Roy D., Mainville I., Mondou F. Selective enumeration and survival of bifidobacteria in fresh cheese. Int. Dairy J. 1997, 7:785-793.
33. Sanders M.E. Probiotics: Definition, sources, selection, and uses. Clin. Infect. Dis. 2008, 46(Suppl. 2):S58-S61. discussion S144-151.
34. Sharma A., Yadav B.S., Ritika B.Y. Resistant starch: Physiological roles and food applications. Food Rev. Int. 2008, 24:193-234.
35. Shimamura S., Abe F., Ishibashi N., Miyakawa H., Yaeshima T., Araya T., Tomita M. Relationship between oxygen sensitivity and oxygen metabolism of Bifidobacterium species. J. Dairy Sci. 1992, 75:3296-3306.
36. Stanton C., Gardiner G., Lynch P.B., Collins J.K., Fitzgerald G., Ross R.P. Probiotic cheese. Int. Dairy J. 1998, 18:491-496.
37. Stanton C., Ross R.P., Fitzgerald G.F., Van Sindersen D. Fermented functional foods based on probiotics and their biogenic metabolites. Curr. Opin. Biotechnol. 2005, 16:198-203.
38. Tharanathan R.N., Mahadevamma S. Grain legumes-A boon to human nutrition. Trends Food Sci. Technol. 2003, 14:507-518.
39. Tolstoguzov V. Some thermodynamic considerations in food formulations. Food Hydrocoll. 2003, 17:1-23.
40. Topping D.L., Clifton P. Short-chain fatty acids and human colonic function: Roles of resistant starch and nonstarch polysaccharides. Physiol. Rev. 2001, 81:1031-1064.
41. van den Tempel T., Gundersen J.K., Nielsen M.S. The microdistribution of oxygen in Danablu cheese measured by a microsensor during ripening. Int. J. Food Microbiol. 2002, 75:157-161.
42. Vinderola C.G., Mocchiutti P., Reinheimer J.A. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. J. Dairy Sci. 2002, 85:721-729.
43. Vinderola C.G., Prosello W., Ghiberto D., Reinheimer J.A. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian fresco cheese. J. Dairy Sci. 2000, 83:1905-1911.
44. Whorwell P.J., Altringer L., Morel J., Bond Y., Charbonneau D., O'Mahony L., Kiely B., Shanahan F., Quigley E.M.M. Efficacy of an encapsulated probiotic Bifidobacterium infantis 35624 in women with irritable bowel syndrome. Am. J. Gastroenterol. 2006, 101:1581-1590.
45. Yanagisawa T., Domon E., Fujita M., Kiribuchi-Otobe C., Takayama T. Starch pasting properties and amylose content from 17 waxy barley lines. Cereal Chem. 2006, 83:354-357.