Incorporation of bifidobacteria into cheeses: Challenges and rewards

Autores
Boylston, Terri D.; Vinderola, Celso Gabriel; Ghodussi, Hamid B.; Reinheimer, Jorge Alberto
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional health-promoting benefits. Bifidobacteria require an anaerobic environment and neutral pH to survive and maintain levels greater than 106cfug-1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the long-term survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.
Fil: Boylston, Terri D.. University of Iowa; Estados Unidos
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Ghodussi, Hamid B.. Ferdowsi University of Mashhad. School of Agriculture. Department of Food Science and Technology; Irán
Fil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Bifidobacteria
Cheese
Enumeration
Probiotic Bacteria
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:11336/74751
Acceder
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spelling Incorporation of bifidobacteria into cheeses: Challenges and rewardsBoylston, Terri D.Vinderola, Celso GabrielGhodussi, Hamid B.Reinheimer, Jorge AlbertoBifidobacteriaCheeseEnumerationProbiotic Bacteriahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional health-promoting benefits. Bifidobacteria require an anaerobic environment and neutral pH to survive and maintain levels greater than 106cfug-1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the long-term survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.Fil: Boylston, Terri D.. University of Iowa; Estados UnidosFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Ghodussi, Hamid B.. Ferdowsi University of Mashhad. School of Agriculture. Department of Food Science and Technology; IránFil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2004-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/74751Boylston, Terri D.; Vinderola, Celso Gabriel; Ghodussi, Hamid B.; Reinheimer, Jorge Alberto; Incorporation of bifidobacteria into cheeses: Challenges and rewards; Elsevier; International Dairy Journal; 14; 5; 5-2004; 375-3870958-69461879-0143CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2003.08.008info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694603002012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:21Zoai:ri.conicet.gov.ar:11336/74751instacron: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 09:46:21.723CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Incorporation of bifidobacteria into cheeses: Challenges and rewards
title Incorporation of bifidobacteria into cheeses: Challenges and rewards
spellingShingle Incorporation of bifidobacteria into cheeses: Challenges and rewards
Boylston, Terri D.
Bifidobacteria
Cheese
Enumeration
Probiotic Bacteria
title_short Incorporation of bifidobacteria into cheeses: Challenges and rewards
title_full Incorporation of bifidobacteria into cheeses: Challenges and rewards
title_fullStr Incorporation of bifidobacteria into cheeses: Challenges and rewards
title_full_unstemmed Incorporation of bifidobacteria into cheeses: Challenges and rewards
title_sort Incorporation of bifidobacteria into cheeses: Challenges and rewards
dc.creator.none.fl_str_mv Boylston, Terri D.
Vinderola, Celso Gabriel
Ghodussi, Hamid B.
Reinheimer, Jorge Alberto
author Boylston, Terri D.
author_facet Boylston, Terri D.
Vinderola, Celso Gabriel
Ghodussi, Hamid B.
Reinheimer, Jorge Alberto
author_role author
author2 Vinderola, Celso Gabriel
Ghodussi, Hamid B.
Reinheimer, Jorge Alberto
author2_role author
author
author
dc.subject.none.fl_str_mv Bifidobacteria
Cheese
Enumeration
Probiotic Bacteria
topic Bifidobacteria
Cheese
Enumeration
Probiotic Bacteria
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional health-promoting benefits. Bifidobacteria require an anaerobic environment and neutral pH to survive and maintain levels greater than 106cfug-1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the long-term survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.
Fil: Boylston, Terri D.. University of Iowa; Estados Unidos
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Ghodussi, Hamid B.. Ferdowsi University of Mashhad. School of Agriculture. Department of Food Science and Technology; Irán
Fil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional health-promoting benefits. Bifidobacteria require an anaerobic environment and neutral pH to survive and maintain levels greater than 106cfug-1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the long-term survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.
publishDate 2004
dc.date.none.fl_str_mv 2004-05
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/11336/74751
Boylston, Terri D.; Vinderola, Celso Gabriel; Ghodussi, Hamid B.; Reinheimer, Jorge Alberto; Incorporation of bifidobacteria into cheeses: Challenges and rewards; Elsevier; International Dairy Journal; 14; 5; 5-2004; 375-387
0958-6946
1879-0143
CONICET Digital
CONICET
url http://hdl.handle.net/11336/74751
identifier_str_mv Boylston, Terri D.; Vinderola, Celso Gabriel; Ghodussi, Hamid B.; Reinheimer, Jorge Alberto; Incorporation of bifidobacteria into cheeses: Challenges and rewards; Elsevier; International Dairy Journal; 14; 5; 5-2004; 375-387
0958-6946
1879-0143
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.idairyj.2003.08.008
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694603002012
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
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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