Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

International Dairy Journal

Volumn 52, Issue , 2016, Pages 10-18

  Chaves, K S ^a   Gigante, M L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; FOOD PROCESSING; PROTEOLYSIS;

BACTERIAL VIABILITY; BIFIDOBACTERIUM BB-12; LACTOBACILLUS ACIDOPHILUS LA5; PHYSICO-CHEMICAL COMPOSITION; PROBIOTIC BACTERIA; PROBIOTIC CULTURES; STARTER CULTURES; TEXTURE PROFILE;

BACTERIA;

EID: 84942156405     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.08.009     Document Type: Article

References (80)

1. Abadía-García L., Cardador A., Del Campo S.T.M., Arvízu S.M., Castaño-Tostado E., Regalado-González C., et al. Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions. International Dairy Journal 2013, 33:191-197.
2. Akin M.B., Akin M.S., Kirmaci Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry 2007, 104:93-99.
3. Albenzio M., Santillo A., Caroprese M., Ruggieri D., Napolitano F., Sevi A. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures. Journal of Dairy Science 2013, 96:2781-2791.
4. Alves L.S., Merheb-Dini C., Gomes E., Da Silva R., Gigante M.L. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants. Journal of Dairy Science 2013, 96:7490-7499.
5. AOAC Direct forced air oven drying, method no. 990.19. Official methods of analysis of AOAC International 2006, 35. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
6. AOAC Gerber method, method no. 2000.18. Official methods of analysis of AOAC International 2006, 21-23. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
7. AOAC Gravimetric method, method no. 945.46. Official methods of analysis of AOAC International 2006, 10. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
8. AOAC Kjeldahl method, method no. 2001.14. Official methods of analysis of AOAC International 2006, 72-73. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
9. AOAC Kjeldahl method, method no. 991.20. Official methods of analysis of AOAC International 2006, 10-12. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
10. AOAC Method I, method no. 926.08. Official methods of analysis of AOAC International 2006, 68-69. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
11. AOAC Method V, method no. 979.13. Official methods of analysis of AOAC International 2006, 37-38. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
12. AOAC Titrimetric method, method no. 920.124. Official methods of analysis of AOAC International 2006, 73. AOAC International, Gaithersburg, MD, USA. 18th ed. W. Horwitz (Ed.).
13. Ballongue J. Bifidobacteria and probiotic action. Lactic acid bacteria - Microbiological and functional aspects 2004, 67-124. Marcel Dekker, Inc, New York, NY, USA. S. Salminem, A. von Wright, A. Ouwehand (Eds.).
14. Beresford T., Williams A. The microbiology of cheese ripening. General aspects 2004, Vol. 1:287-317. Elsevier Applied Science, London, UK. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
15. Bergamini C.V., Hynes E.R., Palma S.B., Sabbag N.G., Zalazar C.A. Proteolytic activity of three probiotic strain in a semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis. International Dairy Journal 2009, 19:467-475.
16. Bergamini C.V., Hynes E.R., Zalazar C.A. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. International Dairy Journal 2006, 16:856-866.
17. Blaiotta G., La Gatta B., Di Capua M., Di Luccia A., Coppola R., Aponte M. Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. Food Microbiology 2013, 36:161-169.
18. Boylston T.D., Vinderola C.G., Ghoddusi H.B., Reinheimer J.A. Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal 2004, 14:375-387.
19. Brasil Ministério da Agricultura Pecuária e Abastecimento - MAPA 1997, Portaria n° 358, de 04 de setembro de 1997, que aprova o Regulamento Técnico para Fixação de Identidade e Qualidade de Queijo Prato. Diário Oficial da União: Brasília, Distrito Federal, em 08 de setembro de 1997. Seção 1. (Ministry of Agriculture, Livestock and Food Supply - MAPA. Ordinance No. 358, September 4, 1997. Technical Rules for Identity and Quality of Prato Cheese. Official Gazette: Brasilia, Federal District, September 08, 1997. Section 1.).
20. o 359, de 23 de dezembro de 2003. Regulamento Técnico de Porções de Alimentos Embalados para Fins de Rotulagem Nutricional. Diário Oficial da União: Brasília, Distrito Federal, em 26 de dezembro de 2003. (National Health Surveillance Agency - ANVISA. Resolution RDC No. 359 of 23 December 2003. Regulation of Packaged Food Portions for Nutritional Labelling. Official Gazette: Brasilia, Federal District, December 26, 2003.), Available at. http://www.anvisa.gov.br.
21. Brasil Agência Nacional de Vigilância Sanitária - ANVISA 2008, Alimentos com alegações de propriedades funcionais e ou de saúde, novos alimentos/ingredientes, substâncias bioativas e probióticos: lista de alegações de propriedade funcional aprovadas. Atualizado em julho de 2008. (National Health Surveillance Agency - ANVISA. Foods with functional and or health claims, new foods/ingredients, bioactive compounds and probiotics: list of approved functional property claims.), Available at. http://www.anvisa.gov.br.
22. Brasil Ministério da Agricultura Pecuária e Abastecimento - MAPA - Instrução Normativa n°62, de 29 de setembro de 2011 2011, que altera a IN 51 de 2002 e aprova os Regulamentos Técnicos de Produção, Identidade e Qualidade do Leite tipo A, do Leite Cru Refrigerado, do Leite Pasteurizado e o Regulamento Técnico da Coleta de Leite Cru Refrigerado e seu Transporte a Granel. Diário Oficial da União: Brasília, Distrito Federal, em 29 de dezembro de 2011. Seção 1. (Ministry of Agriculture, Livestock and Supply - MAPA - Normative Ruling No. 62, 29 September 2011 amending IN 51, 2002 and approving the Technical Regulations for Production, Identity and Quality of Cooled Raw Milk, Pasteurized Milk and the Technical Regulation of Cooled Raw Milk and Transport in Bulk tanks. Official Gazette: Brasilia, Federal District, December 29, 2011. Section 1.).
23. Briggiler-Marcó M., Capra M.L., Quiberoni A., Vinderola G., Reinheimer J.A., Hynes E. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: In vitro characterization and performance in two model cheeses. Journal of Dairy Science 2007, 90:4532-4542.
24. BSI. Determination of fat content of milk and milk products (Gerber methods). Methods 1989, 12. British Standard Institution, London, UK.
25. Buriti F.C.A., Rocha J.S., Saad S.M.I. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal 2005, 15:1279-1288.
26. Bynum D.G., Barbano D.M. Whole milk reverse osmosis retentate for Cheddar cheese manufacture: chemical changes during aging. Journal of Dairy Science 1985, 68:1-10.
27. Champagne C.P., Gardner N.J. Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Research International 2008, 41:539-543.
28. Cichoscki A.J., Valduga E., Valduga A.T., Tornadijo M.E., Fresno J.M. Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening. Food Control 2002, 13:329-336.
29. Corbo M.R., Albenzio M., De Angelis M., Sevi A., Gobbetti M. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. Journal of Dairy Science 2001, 84:551-561.
30. Daigle A., Roy D., Bélanger G., Vuillemard J.C. Production of probiotic cheese (Cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis. Journal of Dairy Science 1999, 82:1081-1091.
31. Darukaradhya J., Phillips M., Kailasapathy K. Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese. International Dairy Journal 2006, 16:439-445.
32. Donkor O.N., Nilmini S.L.I., Stolic P., Vasiljevic T., Shah N.P. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal 2007, 17:657-665.
33. Faion A.M., Beal P., Ril F.T., Cichoski A.J., Cansian R.L., Valduga A.T., et al. Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese. Food Science and Technology 2013, 52:1516-1524.
34. Foligné B., Daniel C., Pot B. Probiotics from research to market: the possibilities, risks and challenges. Current Opinion in Microbiology 2013, 16:284-292.
35. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Fundamentals of cheese science 2000, Aspen Publishers, Inc, Gaithersburg, MD, USA.
36. Gerez C.L., Font de Valdez G., Gigante M.L., Grosso C.R.F. Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Letters in Applied Microbiology 2012, 54:552-556.
37. Gomes A.M.P., Vieira M.M., Malcata F.X. Survival of probiotic microbial in a cheese matrix during ripening: simulation of rates of salt diffusion and microorganism survival. Journal of Food Engineering 1998, 36:281-301.
38. Guinee T.P., Fox P.F. Salt in cheese: physics, chemistry, and biological aspects. General aspects 2004, Vol. 1:207-259. Elsevier Applied Science, London, UK. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
39. Hernandez-Hernandez O., Muthaiyan A., Moreno F.J., Montilla A., Sanz M.L., Ricke S.C. Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus. Food Microbiology 2012, 30:355-361.
40. Hill C., Guarner F., Reid G., Gibson G.R., Merenstein D.J., Pot B., et al. Expert consensus document: the International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews. Gastroenterology and Hepatology 2014, 11:506-514.
41. Izco J.M., Tormo M., Jiménez-Flores R. Rapid simultaneous determination of organic acids, free amino acids, and lactose in cheese by capillary electrophoresis. Journal of Dairy Science 2002, 85:2122-2129.
42. Karimi R., Mortazavian A.M., Da Cruz A.G. Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science and Technology 2011, 91:283-308.
43. LANARA Secretaria de Defesa Agropecuária 1981, M.A. Métodos Analíticos Oficiais de Controle de Produtos de origem animal e seus Ingredientes. II-Métodos Físicos e Químicos. Brasília-DF: Ministério da agricultura, Pecuária e Abastecimento. Secretariat of Agriculture Defense. Official Methods for Examination of Animal Products. II-Physical and Chemical Methods. Brasilia-DF: Ministry of Agriculture, Livestock and Supply.
44. Lavermicocca P., Valerio F., Lonigro S.L., De Angelis M., Morelli L., Callegari M.L., et al. Study of adhesion and survival of Lactobacilli and Bifidobacteria on table olives with the aim of formulating a new probiotic food. Applied and Environmental Microbiology 2005, 71:4233-4240.
45. Liu Z., Jiang Z., Zhou K., Li P., Liu G., Zhang B. Screening of bifidobacteria with acquired tolerance to human gastrointestinal tract. Anaerobe 2007, 13:215-219.
46. Mainville I., Arcand Y., Farnworth E.R. A dynamic model that simulates the human upper gastrointestinal tract for the study of probiotics. International Journal of Food Microbiology 2005, 99:287-296.
47. Marsili R.T., Ostapenko H., Simmons R.E., Green D.E. High performance liquid chromatographic determination of organic acids in dairy products. Journal of Food Science 1981, 46:52-57.
48. Mazal G., Vianna P.C.B., Santos M.V., Gigante M.L. Effect of somatic cell count on Prato cheese composition. Journal of Dairy Science 2007, 90:630-636.
49. 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. International Dairy Journal 2001, 11:599-610.
50. Milesi M.M., McSweeney P.L.H., Hynes E.R. Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese type. Journal of Applied Microbiology 2008, 105:884-892.
51. Minekus M., Alminger M., Alvito P., Balance S., Bohn T., Bourlieu C., et al. A standardised static in vitro digestion method suitable for food - an international consensus. Food and Function 2014, 5:1113-1124.
52. Mozzi F., Gerbino E., Font de Valdez G., Torino M.I. Functionality of exopolysaccharides produced by lactic acid bacteria in an in vitro gastric system. Journal of Applied Microbiology 2009, 107:56-64.
53. Oberg C.J., Moyes L.V., Domek M.J., Brothersen C., McMahon D.J. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media. Journal of Dairy Science 2011, 94:2220-2230.
54. Oliveira M.N., Sodini I., Remeuf F., Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal 2001, 11:935-942.
55. Ong L., Henriksson A., Shah N.P. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacteriums spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal 2006, 16:446-456.
56. Ong L., Henriksson A., Shah N.P. Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. International Dairy Journal 2007, 17:67-78.
57. Ong L., Shah N.P. Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. Food Science and Technology 2009, 42:1260-1268.
58. Ortega N., Albillos S.M., Busto M.D. Application of factorial design and response surface methodology to the analysis of bovine caseins by capillary zone electrophoresis. Food Control 2003, 14:307-315.
59. Otte J., Zakora M., Kristiansen K.R., Qvist K.B. Analysis of bovine caseins and primary hydrolysis products in cheese by capillary zone electrophoresis. Lait 1997, 77:241-257.
60. Özer B., Uzun Y.S., Kirmaci H.A. Effect of microencapsulation on viability of Lactobacillus acidophilus LA5 and Bifidobacterium bifidum BB12 during Kasar cheese ripening. International Journal of Dairy Technology 2008, 61:237-244.
61. Picot A., Lacroix C. Encapsulation of bifidobacteria in whey protein based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 2004, 14:505-515.
62. Possemiers S., Marzorati M., Verstraete W., Van de Wiele T. Bacteria and chocolate: a successful combination for probiotic delivery. International Journal of Food Microbiology 2010, 141:97-103.
63. Recio I., Amigo L., Ramos M., Lopez-Fandiño R. Application of capillary electrophoresis to the study of proteolysis of caseins. Journal of Dairy Research 1997, 64:221-230.
64. Rehn U., Petersen M.A., Saedén K.H., Ardö Y. Ripening of extra-hard cheese made with mesophilic DL-starter. International Dairy Journal 2010, 20:844-851.
65. Richardson G.H. Standard methods for examination of dairy products 1985, American Public Health Association, Washington, DC, USA.
66. Ross R.P., Fitzgerald G., Collins K., Stanton C. Cheese delivering biocultures -probiotic cheese. Australian Journal of Dairy Technology 2002, 57:71-78.
67. Sanders M.E., Guarner F., Guerrant R., Holt P.R., Quigley E.M.M., Sartor R.B., et al. An update on the use and investigation of probiotics in health and disease. Gut 2013, 62:787-796.
68. Scheller M., O'Sullivan D.J. Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain Bifidobacterium animalis subspecies lactis in Cheddar cheese. Journal of Dairy Science 2011, 94:1122-1131.
69. Schillinger U., Guigas C., Holzapfel W.H. In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. International Dairy Journal 2005, 15:1289-1297.
70. Sheehan V.M., Ross P., Fitzgerald G.F. Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies 2007, 8:279-284.
71. Shihata A., Shah N.P. Proteolytic profiles of yogurt and probiotic bacteria. International Dairy Journal 2000, 10:401-408.
72. Shimakava Y., Matsubara S., Yuki N., Ikeda M., Ishikawa F. Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food. International Journal of Food Microbiology 2003, 81:131-136.
73. Stanton C., Gardiner G., Lynch P.B., Collins J.K., Fitzgerald G., Ross R.P. Probiotic cheese. International Dairy Journal 1998, 8:491-496.
74. Terzaghi B.E., Sandine W.E. Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 1975, 29:807-813.
75. Tompkins T.A., Mainville I., Arcand Y. The impact of meals on a probiotic during transit through a model of the human upper gastrointestinal tract. Beneficial Microbes 2011, 2:295-303.
76. Tripathi M.K., Giri S.K. Probiotic functional foods: survival of probiotics during processing and storage. Journal of Function Foods 2014, 9:225-241.
77. Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., Fox P.F. Proteolysis in cheese during ripening. General aspects 2004, Vol. 1:391-433. Elsevier Applied Science, London, UK. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
78. Vianna P.C.B., Mazal G., Santos M.V., Bolini H.M.A., Gigante M.L. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science 2008, 91:1743-1750.
79. Vinderola C.G., Prosello W., Ghiberto D., Reinheimer J.A. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and non probiotic microflora in Argentinian fresco cheese. Journal of Dairy Science 2000, 83:1905-1911.
80. Vinderola C.G., Reinheimer J.A. Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products. International Dairy Journal 2000, 10:271-275.