Yilmaztekin Murat, Ozer Barbaros H, Atasoy Ferit
Faculty of Engineering, Department of Food Engineering, Inönü University, Malatya, Turkey.
Int J Food Sci Nutr. 2004 Feb;55(1):53-60. doi: 10.1080/09637480310001642484.
The 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).
研究了用于白盐渍奶酪的辅助培养物中益生菌培养物的活力，包括两歧双歧杆菌BB - 02和嗜酸乳杆菌LA - 5。在整个90天的储存过程中评估了奶酪的微生物学和生化特性。将两种益生菌发酵剂接种率（2.5%和5.0%，v/v，分别对应(1.0 - 1.3)×10⁹ cfu/g和(2.0 - 2.1)×10⁹ cfu/g）与对照奶酪进行比较。获得的结果表明，较高的接种率导致更快的蛋白水解。接种5%益生菌菌株的奶酪比其他实验奶酪具有更高的水溶性氮、非蛋白氮、蛋白胨氮和酪氨酸值。在储存结束时，添加5%益生菌培养物的奶酪成熟系数为28.3%，其次是含有2.5%益生菌菌株的样品为24.9%，对照为23.6%。还发现两种益生菌微生物的菌落数在储存期间下降。储存90天后，益生菌菌落数仍在产生最小益生菌效果的阈值（10⁶ cfu/g）左右。
