VIABILITY OF THE PROBIOTIC MICROORGANISMS Lactobacillus casei 01, Lactobacillus acidophilus La-5, Bifidobacterium BB12 DURING COTTAGE CHEESE SHELF LIFE

The objective of this research was to evaluate the viability of three microorganisms considered as probiotics: Lactobacillus casei 01, Bifidobacterium BB12 and Lactobacillus acidophilus La-5, during cottage cheese shelflife (0, 7, 14, and 7 days thereafter equivalent to 21 days), and the influence o...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Mónica OBANDO C., Carmen S. BRITO C., Renate P. SCHÖBITZ T., Liliana A. BAEZ M., Mariela Y. HORZELLA R.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/fde0d46fbbc74228ae235fe83642c58c
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:fde0d46fbbc74228ae235fe83642c58c
record_format	dspace
spelling	oai:doaj.org-article:fde0d46fbbc74228ae235fe83642c58c2021-11-19T04:14:29ZVIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE0121-40042145-2660https://doaj.org/article/fde0d46fbbc74228ae235fe83642c58c2010-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/6275https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The objective of this research was to evaluate the viability of three microorganisms considered as probiotics: Lactobacillus casei 01, Bifidobacterium BB12 and Lactobacillus acidophilus La-5, during cottage cheese shelflife (0, 7, 14, and 7 days thereafter equivalent to 21 days), and the influence on sensory characteristics of the products. The study was carried in four treatments and three replications. Control treatment (T1) without probiotics; treatment T2 containing Lb. casei 01; treatment T3 containing Lb. acidophilus La-5; and treatment 4, with the addition of Bifidobacterium BB12. The cream with the addition of probiotics was added to the cheese which is stored at 4ºC. The viability evaluation of microorganisms was carried through microbiology analysis and its quality characteristics obtained through physical, chemical and sensory analyses of the products at 0, 7 and 14 days. Bifidobacterium had higher counts than 1 x 106 ufc/g up to the end to the shelflife (14 days) and treatments with Lb. acidophilus and Lb. casei presented higher counts than 1 x 106 ufc/g up to 21 storage days. However, Lb. casei presented a greater viability loss through the time. Physicochemical and microbiology quality were normal and there were no significant differences between treatments(P>0.05). The sensory quality is in a way affected by the addition of microorganisms, while sensory attributes like flavour and grain firmness does not present significant differences, but aroma and humidity sensation does present significant differences between treatments (PMónica OBANDO C.Carmen S. BRITO C.Renate P. SCHÖBITZ T.Liliana A. BAEZ M.Mariela Y. HORZELLA R.Universidad de AntioquiaarticleFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 2 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Mónica OBANDO C. Carmen S. BRITO C. Renate P. SCHÖBITZ T. Liliana A. BAEZ M. Mariela Y. HORZELLA R. VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE
description	The objective of this research was to evaluate the viability of three microorganisms considered as probiotics: Lactobacillus casei 01, Bifidobacterium BB12 and Lactobacillus acidophilus La-5, during cottage cheese shelflife (0, 7, 14, and 7 days thereafter equivalent to 21 days), and the influence on sensory characteristics of the products. The study was carried in four treatments and three replications. Control treatment (T1) without probiotics; treatment T2 containing Lb. casei 01; treatment T3 containing Lb. acidophilus La-5; and treatment 4, with the addition of Bifidobacterium BB12. The cream with the addition of probiotics was added to the cheese which is stored at 4ºC. The viability evaluation of microorganisms was carried through microbiology analysis and its quality characteristics obtained through physical, chemical and sensory analyses of the products at 0, 7 and 14 days. Bifidobacterium had higher counts than 1 x 106 ufc/g up to the end to the shelflife (14 days) and treatments with Lb. acidophilus and Lb. casei presented higher counts than 1 x 106 ufc/g up to 21 storage days. However, Lb. casei presented a greater viability loss through the time. Physicochemical and microbiology quality were normal and there were no significant differences between treatments(P>0.05). The sensory quality is in a way affected by the addition of microorganisms, while sensory attributes like flavour and grain firmness does not present significant differences, but aroma and humidity sensation does present significant differences between treatments (P
format	article
author	Mónica OBANDO C. Carmen S. BRITO C. Renate P. SCHÖBITZ T. Liliana A. BAEZ M. Mariela Y. HORZELLA R.
author_facet	Mónica OBANDO C. Carmen S. BRITO C. Renate P. SCHÖBITZ T. Liliana A. BAEZ M. Mariela Y. HORZELLA R.
author_sort	Mónica OBANDO C.
title	VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE
title_short	VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE
title_full	VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE
title_fullStr	VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE
title_full_unstemmed	VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE
title_sort	viability of the probiotic microorganisms <i>lactobacillus casei</i> 01, <i>lactobacillus acidophilus</i> la-5, <i>bifidobacterium</i> bb12 during cottage cheese shelf life
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/fde0d46fbbc74228ae235fe83642c58c
work_keys_str_mv	AT monicaobandoc viabilityoftheprobioticmicroorganismsilactobacilluscaseii01ilactobacillusacidophilusila5ibifidobacteriumibb12duringcottagecheeseshelflife AT carmensbritoc viabilityoftheprobioticmicroorganismsilactobacilluscaseii01ilactobacillusacidophilusila5ibifidobacteriumibb12duringcottagecheeseshelflife AT renatepschobitzt viabilityoftheprobioticmicroorganismsilactobacilluscaseii01ilactobacillusacidophilusila5ibifidobacteriumibb12duringcottagecheeseshelflife AT lilianaabaezm viabilityoftheprobioticmicroorganismsilactobacilluscaseii01ilactobacillusacidophilusila5ibifidobacteriumibb12duringcottagecheeseshelflife AT marielayhorzellar viabilityoftheprobioticmicroorganismsilactobacilluscaseii01ilactobacillusacidophilusila5ibifidobacteriumibb12duringcottagecheeseshelflife
_version_	1718420472452874240

VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE

Ejemplares similares