Phillips Michael, Kailasapathy Kasipathy, Tran Lai
Probiotics and Encapsulated Functional Foods Research Unit, Centre for Advanced Food Research, University of Western Sydney, Locked Bag 1797, South Penrith DC, NSW 1797, Australia.
Int J Food Microbiol. 2006 Apr 25;108(2):276-80. doi: 10.1016/j.ijfoodmicro.2005.12.009. Epub 2006 Feb 14.
Six batches of cheddar cheese were manufactured containing different combinations of commercially available probiotic cultures from three suppliers. Duplicate cheeses contained the organisms of each supplier, a Bifidobacterium spp. (each supplier), a Lactobacillus acidophilus (2 suppliers), and either Lactobacillus casei, Lactobacillus paracasei, or Lactobacillus rhamnosus. Using selective media, the different strains were assessed for viability during cheddar cheese maturation over 32 weeks. The Bifidobacterium sp. remained at high numbers with the three strains being present in cheese at 4 x 10(7), 1.4 x 10(8), and 5 x 10(8) CFU/g after 32 weeks. Similarly the L. casei (2 x 10(7) CFU/g), L. paracasei (1.6 x 10(7) CFU/g), and L. rhamnosus (9 x 10(8) CFU/g) strains survived well; however, the L. acidophilus strains performed poorly with both decreasing in a similar manner to be present at 3.6 x 10(3) CFU/g and 4.9 x 10(3) CFU/g after 32 weeks. This study indicates that cheddar cheese is a good vehicle for a variety of commercial probiotics but survival of L. acidophilus strains will need to be improved.
制作了六批切达干酪，其中含有来自三个供应商的市售益生菌培养物的不同组合。每批重复制作的干酪含有每个供应商的微生物，一种双歧杆菌属（每个供应商），一种嗜酸乳杆菌（两个供应商），以及干酪乳杆菌、副干酪乳杆菌或鼠李糖乳杆菌中的一种。使用选择性培养基，在32周的切达干酪成熟过程中评估不同菌株的活力。双歧杆菌属的三种菌株在32周后以4×10⁷、1.4×10⁸和5×10⁸CFU/g的数量大量存在于干酪中。同样，干酪乳杆菌（2×10⁷CFU/g）、副干酪乳杆菌（1.6×10⁷CFU/g）和鼠李糖乳杆菌（9×10⁸CFU/g）菌株存活良好；然而，嗜酸乳杆菌菌株表现不佳，两者均以相似的方式减少，在32周后分别为3.6×10³CFU/g和4.9×10³CFU/g。这项研究表明，切达干酪是多种商业益生菌的良好载体，但嗜酸乳杆菌菌株的存活率需要提高。
