Work

Biochemical evaluation and microbial quality of Ras cheese supplemented with probiotic strains.

Year: 2007

Type: article

Abstract: Starter consisting of L. reuteri, L. casei and L. gasseri was used either separate or mixed with L. bulgaricus and S. thermophilus to produce probiotic Ras cheese. In the control cheese use was made of a starter consisting of L. bulgaricus and S. therniophilus. The first starter produced cheese containing more soluble nitrogen, essential and non-essential amino acids and a andβ-galactosidase, amino peptidase and dipeptidase enzymes than the cheese of the mixed starter. The control cheese contained less of both starters than the cheeses. This was manifested in more protein breakdown appearing in more intense bands on electrophoresis electrophoregram. Both starters inhibited the growth of coliform, staphylococcus bacteria, yeast and molds on their cheeses. Moreover, both starters could help in lactose intolerance.

Source: Polish Journal of Food and Nutrition Sciences

Authors: Nadia M. Dabiza, Kmal El-Deib

Institution: National Research Centre

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $485

OpenAlex ID: W2127187454