Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product

Autores
Vinderola, Celso Gabriel; Prosello, W.; Molinari, F..; Ghiberto, D.; Reinheimer, Jorge Alberto
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The growth capacity of probiotic Lactobacillus paracasei A13, Bifidobacterium bifidum A1 and L. acidophilus A3 in a probiotic fresh cheese commercialized in Argentina since 1999 was studied during its manufacture and refrigerated storage at 5 °C and 12 °C for 60 days. Additionally, viable cell counts for probiotic bacteria in the commercial product are reported for batch productions over the last 9 years. L. paracasei A13 grew a half log order at 43 °C during the manufacturing process of probiotic cheese and another half log order during the first 15 days of storage at 5 °C, without negative effects on sensorial properties of the product. However, a negative impact on sensorial characteristics was observed when cheeses were stored at 12 °C for 60 days. Colony counts in the commercial product showed variations from batch to batch over the last 9 years. However, colony counts for each probiotic bacterium were always above the minimum suggested. Growth capacity of L. paracasei A13 in cheese during manufacturing and storage, mainly at temperatures commonly found in retail display cabinets in supermarkets (12 °C or more), would make it necessary to re-evaluate its role as possible probiotic starter and the consequences on food sensorial characteristics if storage temperature during commercial shelf life is not tightly controlled.
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Prosello, W.. Sucesores de Alfredo Williner S.A; Argentina
Fil: Molinari, F... Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ghiberto, D.. Sucesores de Alfredo Williner S.A; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
Cheese
Probiotics
Storage temperature
Quality
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:11336/103374
Acceder
id CONICETDig_90bd385bedde07c8e5193a21af3747d1
oai_identifier_str oai:ri.conicet.gov.ar:11336/103374
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the productVinderola, Celso GabrielProsello, W.Molinari, F..Ghiberto, D.Reinheimer, Jorge AlbertoCheeseProbioticsStorage temperatureQualityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The growth capacity of probiotic Lactobacillus paracasei A13, Bifidobacterium bifidum A1 and L. acidophilus A3 in a probiotic fresh cheese commercialized in Argentina since 1999 was studied during its manufacture and refrigerated storage at 5 °C and 12 °C for 60 days. Additionally, viable cell counts for probiotic bacteria in the commercial product are reported for batch productions over the last 9 years. L. paracasei A13 grew a half log order at 43 °C during the manufacturing process of probiotic cheese and another half log order during the first 15 days of storage at 5 °C, without negative effects on sensorial properties of the product. However, a negative impact on sensorial characteristics was observed when cheeses were stored at 12 °C for 60 days. Colony counts in the commercial product showed variations from batch to batch over the last 9 years. However, colony counts for each probiotic bacterium were always above the minimum suggested. Growth capacity of L. paracasei A13 in cheese during manufacturing and storage, mainly at temperatures commonly found in retail display cabinets in supermarkets (12 °C or more), would make it necessary to re-evaluate its role as possible probiotic starter and the consequences on food sensorial characteristics if storage temperature during commercial shelf life is not tightly controlled.Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Prosello, W.. Sucesores de Alfredo Williner S.A; ArgentinaFil: Molinari, F... Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Ghiberto, D.. Sucesores de Alfredo Williner S.A; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaElsevier Science2009-10info: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/11336/103374Vinderola, Celso Gabriel; Prosello, W.; Molinari, F..; Ghiberto, D.; Reinheimer, Jorge Alberto; Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product; Elsevier Science; International Journal of Food Microbiology; 135; 2; 10-2009; 171-1740168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2009.08.021info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:22:09Zoai:ri.conicet.gov.ar:11336/103374instacron: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:34982025-10-22 11:22:09.8CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
title Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
spellingShingle Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
Vinderola, Celso Gabriel
Cheese
Probiotics
Storage temperature
Quality
title_short Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
title_full Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
title_fullStr Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
title_full_unstemmed Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
title_sort Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
dc.creator.none.fl_str_mv Vinderola, Celso Gabriel
Prosello, W.
Molinari, F..
Ghiberto, D.
Reinheimer, Jorge Alberto
author Vinderola, Celso Gabriel
author_facet Vinderola, Celso Gabriel
Prosello, W.
Molinari, F..
Ghiberto, D.
Reinheimer, Jorge Alberto
author_role author
author2 Prosello, W.
Molinari, F..
Ghiberto, D.
Reinheimer, Jorge Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cheese
Probiotics
Storage temperature
Quality
topic Cheese
Probiotics
Storage temperature
Quality
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 growth capacity of probiotic Lactobacillus paracasei A13, Bifidobacterium bifidum A1 and L. acidophilus A3 in a probiotic fresh cheese commercialized in Argentina since 1999 was studied during its manufacture and refrigerated storage at 5 °C and 12 °C for 60 days. Additionally, viable cell counts for probiotic bacteria in the commercial product are reported for batch productions over the last 9 years. L. paracasei A13 grew a half log order at 43 °C during the manufacturing process of probiotic cheese and another half log order during the first 15 days of storage at 5 °C, without negative effects on sensorial properties of the product. However, a negative impact on sensorial characteristics was observed when cheeses were stored at 12 °C for 60 days. Colony counts in the commercial product showed variations from batch to batch over the last 9 years. However, colony counts for each probiotic bacterium were always above the minimum suggested. Growth capacity of L. paracasei A13 in cheese during manufacturing and storage, mainly at temperatures commonly found in retail display cabinets in supermarkets (12 °C or more), would make it necessary to re-evaluate its role as possible probiotic starter and the consequences on food sensorial characteristics if storage temperature during commercial shelf life is not tightly controlled.
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Prosello, W.. Sucesores de Alfredo Williner S.A; Argentina
Fil: Molinari, F... Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ghiberto, D.. Sucesores de Alfredo Williner S.A; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description The growth capacity of probiotic Lactobacillus paracasei A13, Bifidobacterium bifidum A1 and L. acidophilus A3 in a probiotic fresh cheese commercialized in Argentina since 1999 was studied during its manufacture and refrigerated storage at 5 °C and 12 °C for 60 days. Additionally, viable cell counts for probiotic bacteria in the commercial product are reported for batch productions over the last 9 years. L. paracasei A13 grew a half log order at 43 °C during the manufacturing process of probiotic cheese and another half log order during the first 15 days of storage at 5 °C, without negative effects on sensorial properties of the product. However, a negative impact on sensorial characteristics was observed when cheeses were stored at 12 °C for 60 days. Colony counts in the commercial product showed variations from batch to batch over the last 9 years. However, colony counts for each probiotic bacterium were always above the minimum suggested. Growth capacity of L. paracasei A13 in cheese during manufacturing and storage, mainly at temperatures commonly found in retail display cabinets in supermarkets (12 °C or more), would make it necessary to re-evaluate its role as possible probiotic starter and the consequences on food sensorial characteristics if storage temperature during commercial shelf life is not tightly controlled.
publishDate 2009
dc.date.none.fl_str_mv 2009-10
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/11336/103374
Vinderola, Celso Gabriel; Prosello, W.; Molinari, F..; Ghiberto, D.; Reinheimer, Jorge Alberto; Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product; Elsevier Science; International Journal of Food Microbiology; 135; 2; 10-2009; 171-174
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103374
identifier_str_mv Vinderola, Celso Gabriel; Prosello, W.; Molinari, F..; Ghiberto, D.; Reinheimer, Jorge Alberto; Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product; Elsevier Science; International Journal of Food Microbiology; 135; 2; 10-2009; 171-174
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2009.08.021
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 Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1846781734855639040
score 12.982451

Publicaciones similares