Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Irkin R., Yalcin O., 2017. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties. Acta Sci.Pol. Technol. Aliment. 16 (2), 181-189

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
original articleIssue 16 (2) 2017 pp. 181-189

Reyhan Irkin1, Onur Yalcin2

1Food Engineering Department, Engineering Faculty, Balikesir University, Turkey
2
Biology Department, Art-Science Faculty, Balikesir University, Turkey

The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties

Abstract

Background. In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifido- bacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4°C) was evaluated.

Material and methods. As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp., yeast-mould counts and sensory characteristics were examined in the lor samples.

Results. The Bf. bifidum remained in large numbers, at 7.30 and 7.11 log cfu/g, and Lb. acidophilus also survived well, with counts of 7.60 and 7.47 log cfu/g, for unsalted and salted cheeses respectively. Salted lor cheeses with added Lb. acidophilus have the highest sensory scores in the groups.

Conclusion. “Lor” whey cheese showed good probiotic properties.

Keywords: functional cheese, cheese microbiology, lactic acid bacteria
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/7_2_2017.pdf

http://dx.doi.org/10.17306/J.AFS.0493

For citation:

MLA Irkin, Reyhan, and Onur Yalcin. "The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties." Acta Sci.Pol. Technol. Aliment. 16.2 (2017): 181-189. http://dx.doi.org/10.17306/J.AFS.0493
APA Irkin R., Yalcin O. (2017). The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties. Acta Sci.Pol. Technol. Aliment. 16 (2), 181-189 http://dx.doi.org/10.17306/J.AFS.0493
ISO 690 IRKIN, Reyhan, YALCIN, Onur. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties. Acta Sci.Pol. Technol. Aliment., 2017, 16.2: 181-189. http://dx.doi.org/10.17306/J.AFS.0493