info:eu-repo/semantics/article
Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
Fecha
2009-10Registro en:
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
Autor
Vinderola, Celso Gabriel
Prosello, W.
Molinari, F..
Ghiberto, D.
Reinheimer, Jorge Alberto
Resumen
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.