![](/images/graphics-bg.png)
Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk
المؤلفون المشاركون
Calzada, Javier
Medina, Margarita
Rodríguez, Juan M.
Jiménez, Esther
Escudero, Rosa
Fernández, Leónides
Peirotén, Ángela
Cárdenas, Nivia
المصدر
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-12، 12ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-05-29
دولة النشر
مصر
عدد الصفحات
12
التخصصات الرئيسية
الملخص EN
Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer.
The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C.
The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated.
Both L.
salivarius strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days.
Globally, the addition of the L.
salivarius strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with L.
salivarius CECT5713 presented significantly higher values of hardness.
A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some L.
salivarius-associated differences could be identified.
All cheeses presented good results of acceptance after the sensory evaluation.
Consequently, our results indicated that fresh cheese can be a good vehicle for the two L.
salivarius strains analyzed in this study.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Cárdenas, Nivia& Calzada, Javier& Peirotén, Ángela& Jiménez, Esther& Escudero, Rosa& Rodríguez, Juan M.…[et al.]. 2014. Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk. BioMed Research International،Vol. 2014, no. 2014, pp.1-12.
https://search.emarefa.net/detail/BIM-499171
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Cárdenas, Nivia…[et al.]. Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk. BioMed Research International No. 2014 (2014), pp.1-12.
https://search.emarefa.net/detail/BIM-499171
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Cárdenas, Nivia& Calzada, Javier& Peirotén, Ángela& Jiménez, Esther& Escudero, Rosa& Rodríguez, Juan M.…[et al.]. Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk. BioMed Research International. 2014. Vol. 2014, no. 2014, pp.1-12.
https://search.emarefa.net/detail/BIM-499171
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-499171
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
![](/images/ebook-kashef.png)
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
![](/images/kashef-image.png)