Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese

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dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.contributor.authorYilmaztekin, M
dc.contributor.authorÖzer, BH
dc.contributor.authorAtasoy, F
dc.date.accessioned2024-08-04T20:13:38Z
dc.date.available2024-08-04T20:13:38Z
dc.date.issued2004
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe viability of probiotic cultures used as adjunct cultures including Bifidobacterium bifidum BB-02 and Lactobacillus acidophilus LA-5 in white-brined cheese was investigated. The microbiological and biochemical properties of cheeses were assessed throughout 90 days of storage. Two inoculum rates for probiotic starters (2.5% and 5.0%, v/v, corresponding to (1.0-1.3)x10(9) cfu/g and (2.0-2.1)x10(9) cfu/g, respectively) were compared with the control cheese. Results obtained showed that a higher inoculum rate resulted in faster proteolysis. The cheese inoculated with 5% probiotic strains had higher water-soluble nitrogen, non-protein nitrogen, proteose-peptone nitrogen and tyrosine values than the other experimental cheeses. At the end of storage, the cheese supplemented with 5% probiotic culture had a ripening coefficient of 28.3%, followed by 2.5% probiotic strains containing the sample being 24.9%, and the control being 23.6%, respectively. It was also found that the colony counts of both probiotic microorganisms declined during storage. After 90 days of storage, the number of probiotic colonies were still around the threshold for a minimum probiotic effect (10(6) cfu/g).en_US
dc.identifier.doi10.1080/09637480310001642484
dc.identifier.endpage60en_US
dc.identifier.issn0963-7486
dc.identifier.issue1en_US
dc.identifier.pmid14630592en_US
dc.identifier.scopus2-s2.0-0942277172en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage53en_US
dc.identifier.urihttps://doi.org/10.1080/09637480310001642484
dc.identifier.urihttps://hdl.handle.net/11616/93746
dc.identifier.volume55en_US
dc.identifier.wosWOS:000186682200006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherCarfax Publishingen_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectProbiotic Cheeseen_US
dc.subjectCheddar Cheeseen_US
dc.subjectSelective Enumerationen_US
dc.subjectYogurten_US
dc.subjectViabilityen_US
dc.subjectBacteriaen_US
dc.subjectCulturesen_US
dc.subjectStrainsen_US
dc.subjectStorageen_US
dc.subjectMilken_US
dc.titleSurvival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheeseen_US
dc.typeArticleen_US

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