| Title: | Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production |
| Author(s): | Dimitrellou D; Kandylis P; Sidira M; Koutinas AA; Kourkoutas Y; |
| Address: | "Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece. Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. Electronic address: pkandylis@yahoo.gr. Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed" |
| Keywords: | "Animals Cells, Immobilized Cheese/*microbiology Chemical Phenomena Colony Count, Microbial Consumer Behavior Enterobacteriaceae/isolation & purification Food Handling *Food Microbiology Gas Chromatography-Mass Spectrometry Humans Hydrogen-Ion Concentratio;" |
| Notes: | "MedlineDimitrellou, Dimitra Kandylis, Panagiotis Sidira, Marianthi Koutinas, Athanasios A Kourkoutas, Yiannis eng Research Support, Non-U.S. Gov't 2014/06/17 J Dairy Sci. 2014; 97(8):4675-85. doi: 10.3168/jds.2013-7597. Epub 2014 Jun 13" |
