Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese

Autores
Perotti, Maria Cristina; Wolf, Irma Veronica; Addis, Margherita; Comunian, Roberta; Paba, Antonio; Meinardi, Carlos Alberto
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology previously developed in our institute was evaluated. Besides, the effect of its incorporation on the chemical composition and ripening parameters of cheeses, including the fatty acid composition and CLA production, was investigated. Experimental cheeses made with Bb12 and La-5 retained counts of the probiotic strains at the required therapeutic level (107 CFU g−1 ). No significant differences were detected between experimental and control cheeses with respect to the different parameters evaluated: gross composition, nitrogen fractions, lipolysis, fatty acids profiles of cheese fat including CLA, and volatile fraction. Results demonstrated that the ovine cheese matrix seems to be suitable for delivery of probiotic microorganisms.
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Addis, Margherita. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
Fil: Comunian, Roberta. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
Fil: Paba, Antonio. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
Fil: Meinardi, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Materia
Ovine Cheese
Probiotic Bacteria
Proteolysis
Lipolysis
Cla
Volatile Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10588
Acceder
id CONICETDig_84b65e2985a68aed8d2878013a460c76
oai_identifier_str oai:ri.conicet.gov.ar:11336/10588
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheesePerotti, Maria CristinaWolf, Irma VeronicaAddis, MargheritaComunian, RobertaPaba, AntonioMeinardi, Carlos AlbertoOvine CheeseProbiotic BacteriaProteolysisLipolysisClaVolatile Compoundshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology previously developed in our institute was evaluated. Besides, the effect of its incorporation on the chemical composition and ripening parameters of cheeses, including the fatty acid composition and CLA production, was investigated. Experimental cheeses made with Bb12 and La-5 retained counts of the probiotic strains at the required therapeutic level (107 CFU g−1 ). No significant differences were detected between experimental and control cheeses with respect to the different parameters evaluated: gross composition, nitrogen fractions, lipolysis, fatty acids profiles of cheese fat including CLA, and volatile fraction. Results demonstrated that the ovine cheese matrix seems to be suitable for delivery of probiotic microorganisms.Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Addis, Margherita. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; ItaliaFil: Comunian, Roberta. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; ItaliaFil: Paba, Antonio. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; ItaliaFil: Meinardi, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaEdp Sciences2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10588Perotti, Maria Cristina; Wolf, Irma Veronica; Addis, Margherita; Comunian, Roberta; Paba, Antonio; et al.; Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese; Edp Sciences; Dairy Science & Technology; 94; 3; 2-2014; 255-2671958-5586enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-013-0158-xinfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13594-013-0158-xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:05:25Zoai:ri.conicet.gov.ar:11336/10588instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:05:26.103CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
title Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
spellingShingle Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
Perotti, Maria Cristina
Ovine Cheese
Probiotic Bacteria
Proteolysis
Lipolysis
Cla
Volatile Compounds
title_short Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
title_full Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
title_fullStr Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
title_full_unstemmed Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
title_sort Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
dc.creator.none.fl_str_mv Perotti, Maria Cristina
Wolf, Irma Veronica
Addis, Margherita
Comunian, Roberta
Paba, Antonio
Meinardi, Carlos Alberto
author Perotti, Maria Cristina
author_facet Perotti, Maria Cristina
Wolf, Irma Veronica
Addis, Margherita
Comunian, Roberta
Paba, Antonio
Meinardi, Carlos Alberto
author_role author
author2 Wolf, Irma Veronica
Addis, Margherita
Comunian, Roberta
Paba, Antonio
Meinardi, Carlos Alberto
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ovine Cheese
Probiotic Bacteria
Proteolysis
Lipolysis
Cla
Volatile Compounds
topic Ovine Cheese
Probiotic Bacteria
Proteolysis
Lipolysis
Cla
Volatile Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology previously developed in our institute was evaluated. Besides, the effect of its incorporation on the chemical composition and ripening parameters of cheeses, including the fatty acid composition and CLA production, was investigated. Experimental cheeses made with Bb12 and La-5 retained counts of the probiotic strains at the required therapeutic level (107 CFU g−1 ). No significant differences were detected between experimental and control cheeses with respect to the different parameters evaluated: gross composition, nitrogen fractions, lipolysis, fatty acids profiles of cheese fat including CLA, and volatile fraction. Results demonstrated that the ovine cheese matrix seems to be suitable for delivery of probiotic microorganisms.
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Addis, Margherita. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
Fil: Comunian, Roberta. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
Fil: Paba, Antonio. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
Fil: Meinardi, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
description The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology previously developed in our institute was evaluated. Besides, the effect of its incorporation on the chemical composition and ripening parameters of cheeses, including the fatty acid composition and CLA production, was investigated. Experimental cheeses made with Bb12 and La-5 retained counts of the probiotic strains at the required therapeutic level (107 CFU g−1 ). No significant differences were detected between experimental and control cheeses with respect to the different parameters evaluated: gross composition, nitrogen fractions, lipolysis, fatty acids profiles of cheese fat including CLA, and volatile fraction. Results demonstrated that the ovine cheese matrix seems to be suitable for delivery of probiotic microorganisms.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10588
Perotti, Maria Cristina; Wolf, Irma Veronica; Addis, Margherita; Comunian, Roberta; Paba, Antonio; et al.; Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese; Edp Sciences; Dairy Science & Technology; 94; 3; 2-2014; 255-267
1958-5586
url http://hdl.handle.net/11336/10588
identifier_str_mv Perotti, Maria Cristina; Wolf, Irma Veronica; Addis, Margherita; Comunian, Roberta; Paba, Antonio; et al.; Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese; Edp Sciences; Dairy Science & Technology; 94; 3; 2-2014; 255-267
1958-5586
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-013-0158-x
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13594-013-0158-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Edp Sciences
publisher.none.fl_str_mv Edp Sciences
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980199884390400
score 12.993085

Publicaciones similares