Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam CheeseReportar como inadecuado




Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Food Technology and Biotechnology, Vol.52 No.4 December 2014. -

The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN001 and L. acidophilus NCFM in Edam cheese slightly changed its chemical composition, but the change was not significant. The pH values were significantly correlated with the changes in Lactobacillus count R=–0.807 and the level of phosphotungstic acid-soluble nitrogen compounds in total nitrogen PTA-SN-TN R=0.775. After 10 weeks of ripening, the highest level of trichloroacetic acid-soluble nitrogen compounds in total nitrogen TCA-SN-TN was observed in the cheese containing L. rhamnosus HN001 11.87 % and slightly lower level in the cheese containing L. acidophilus NCFM 7.60 % and control cheese 6.24 %. The highest level of PTA-SN-TN fraction was noted in cheese containing L. acidophilus NCFM 3.48 % but the lowest level was observed in control cheese 2.24 % after ten weeks of ripening. The changes in the levels of PTA-SN-TN R=–0.813 and TCA-SN-TN R=–0.717 fractions were signifi cantly p



Autor: Marek Aljewicz - ; Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury i

Fuente: http://hrcak.srce.hr/



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