Pategra´ s cheese as a suitable carrier for six probiotic cultures

Autores
Bergamini, Carina Viviana; Hynes, Erica Rut; Meinardi, Carlos Alberto; Suárez, Viviana Beatriz; Quiberoni, Andrea del Lujan; Zalazar, Carlos Antonio
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
he viability of five single-strain and one three-strain probiotic cultures was assessed duringPategras cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubationstep ? intended to improve their survival ? or directly as a lyophilised culture; control cheeseswithout probiotics were also obtained. pH of probiotic and control cheeses was similar, exceptin probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases,the probiotic cheeses were more acid than their respective control cheeses. All the probioticstested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains ofthe Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highestcell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. Thedirect addition of the probiotic cultures was more efficient than their inoculation after a preincubationstep, for all the probiotics assayed. We have provided evidence that support the useof Pategras cheese as a performing food-based vehicle for probiotic bacteria.
Fil: Bergamini, Carina Viviana. 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: Hynes, Erica Rut. 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: Meinardi, Carlos 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
Fil: Suárez, Viviana Beatriz. 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: Quiberoni, Andrea del Lujan. 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: Zalazar, Carlos Antonio. 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
PROBIOTIC CHEESE
PROBIOTIC BACTERIA
VIABILITY
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:11336/101231
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pategra´ s cheese as a suitable carrier for six probiotic culturesBergamini, Carina VivianaHynes, Erica RutMeinardi, Carlos AlbertoSuárez, Viviana BeatrizQuiberoni, Andrea del LujanZalazar, Carlos AntonioPROBIOTIC CHEESEPROBIOTIC BACTERIAVIABILITYhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2he viability of five single-strain and one three-strain probiotic cultures was assessed duringPategras cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubationstep ? intended to improve their survival ? or directly as a lyophilised culture; control cheeseswithout probiotics were also obtained. pH of probiotic and control cheeses was similar, exceptin probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases,the probiotic cheeses were more acid than their respective control cheeses. All the probioticstested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains ofthe Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highestcell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. Thedirect addition of the probiotic cultures was more efficient than their inoculation after a preincubationstep, for all the probiotics assayed. We have provided evidence that support the useof Pategras cheese as a performing food-based vehicle for probiotic bacteria.Fil: Bergamini, Carina Viviana. 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: Hynes, Erica Rut. 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: Meinardi, Carlos 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; ArgentinaFil: Suárez, Viviana Beatriz. 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: Quiberoni, Andrea del Lujan. 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: Zalazar, Carlos Antonio. 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; ArgentinaCambridge University Press2010-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101231Bergamini, Carina Viviana; Hynes, Erica Rut; Meinardi, Carlos Alberto; Suárez, Viviana Beatriz; Quiberoni, Andrea del Lujan; et al.; Pategra´ s cheese as a suitable carrier for six probiotic cultures; Cambridge University Press; Journal of Dairy Research; 77; 7-2010; 265-2720022-0299CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://journals.cambridge.org/action/displayJournal?jid=DARinfo:eu-repo/semantics/altIdentifier/doi/10.1017/S0022029910000051info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:25Zoai:ri.conicet.gov.ar:11336/101231instacron: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:34982025-09-03 10:10:25.449CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pategra´ s cheese as a suitable carrier for six probiotic cultures
title Pategra´ s cheese as a suitable carrier for six probiotic cultures
spellingShingle Pategra´ s cheese as a suitable carrier for six probiotic cultures
Bergamini, Carina Viviana
PROBIOTIC CHEESE
PROBIOTIC BACTERIA
VIABILITY
title_short Pategra´ s cheese as a suitable carrier for six probiotic cultures
title_full Pategra´ s cheese as a suitable carrier for six probiotic cultures
title_fullStr Pategra´ s cheese as a suitable carrier for six probiotic cultures
title_full_unstemmed Pategra´ s cheese as a suitable carrier for six probiotic cultures
title_sort Pategra´ s cheese as a suitable carrier for six probiotic cultures
dc.creator.none.fl_str_mv Bergamini, Carina Viviana
Hynes, Erica Rut
Meinardi, Carlos Alberto
Suárez, Viviana Beatriz
Quiberoni, Andrea del Lujan
Zalazar, Carlos Antonio
author Bergamini, Carina Viviana
author_facet Bergamini, Carina Viviana
Hynes, Erica Rut
Meinardi, Carlos Alberto
Suárez, Viviana Beatriz
Quiberoni, Andrea del Lujan
Zalazar, Carlos Antonio
author_role author
author2 Hynes, Erica Rut
Meinardi, Carlos Alberto
Suárez, Viviana Beatriz
Quiberoni, Andrea del Lujan
Zalazar, Carlos Antonio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv PROBIOTIC CHEESE
PROBIOTIC BACTERIA
VIABILITY
topic PROBIOTIC CHEESE
PROBIOTIC BACTERIA
VIABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv he viability of five single-strain and one three-strain probiotic cultures was assessed duringPategras cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubationstep ? intended to improve their survival ? or directly as a lyophilised culture; control cheeseswithout probiotics were also obtained. pH of probiotic and control cheeses was similar, exceptin probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases,the probiotic cheeses were more acid than their respective control cheeses. All the probioticstested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains ofthe Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highestcell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. Thedirect addition of the probiotic cultures was more efficient than their inoculation after a preincubationstep, for all the probiotics assayed. We have provided evidence that support the useof Pategras cheese as a performing food-based vehicle for probiotic bacteria.
Fil: Bergamini, Carina Viviana. 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: Hynes, Erica Rut. 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: Meinardi, Carlos 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
Fil: Suárez, Viviana Beatriz. 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: Quiberoni, Andrea del Lujan. 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: Zalazar, Carlos Antonio. 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 he viability of five single-strain and one three-strain probiotic cultures was assessed duringPategras cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubationstep ? intended to improve their survival ? or directly as a lyophilised culture; control cheeseswithout probiotics were also obtained. pH of probiotic and control cheeses was similar, exceptin probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases,the probiotic cheeses were more acid than their respective control cheeses. All the probioticstested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains ofthe Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highestcell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. Thedirect addition of the probiotic cultures was more efficient than their inoculation after a preincubationstep, for all the probiotics assayed. We have provided evidence that support the useof Pategras cheese as a performing food-based vehicle for probiotic bacteria.
publishDate 2010
dc.date.none.fl_str_mv 2010-07
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/11336/101231
Bergamini, Carina Viviana; Hynes, Erica Rut; Meinardi, Carlos Alberto; Suárez, Viviana Beatriz; Quiberoni, Andrea del Lujan; et al.; Pategra´ s cheese as a suitable carrier for six probiotic cultures; Cambridge University Press; Journal of Dairy Research; 77; 7-2010; 265-272
0022-0299
CONICET Digital
CONICET
url http://hdl.handle.net/11336/101231
identifier_str_mv Bergamini, Carina Viviana; Hynes, Erica Rut; Meinardi, Carlos Alberto; Suárez, Viviana Beatriz; Quiberoni, Andrea del Lujan; et al.; Pategra´ s cheese as a suitable carrier for six probiotic cultures; Cambridge University Press; Journal of Dairy Research; 77; 7-2010; 265-272
0022-0299
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://journals.cambridge.org/action/displayJournal?jid=DAR
info:eu-repo/semantics/altIdentifier/doi/10.1017/S0022029910000051
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Cambridge University Press
publisher.none.fl_str_mv Cambridge University Press
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
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