Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles
authors Rodrigues, D; Rocha-Santos, TAP; Gomes, AM; Goodfellow, BJ; Freitas, AC
nationality International
journal FOOD CHEMISTRY
author keywords Probiotics; Prebiotics; Synbiotics; Cheese; Lipolysis; Conjugated linoleic acid
keywords CONJUGATED LINOLEIC-ACID; LACTOBACILLUS-CASEI CL96; DAIRY-PRODUCTS; STREPTOCOCCUS-THERMOPHILUS; PARACASEI; ESTERASE; DISEASE; CULTURE; HEALTH; INULIN
abstract The influence of probiotic bacteria (Lactobacillus casei-01, Bifidobacterium fact is 1394), prebiotic compounds (FOS and inulin) and ripening time (0-60 days) on the free fatty acid (FFA) profile of cheese, with special emphasis on the conjugated linoleic acid (CLA) content, was investigated. After 60 days of ripening, 10(9)-10(10) cfu g(-1) cheese were recorded in both probiotic and synbiotic cheeses, despite harsh conditions of low pH values (4.1-5.1) and low moisture content (<30%, w/w). Increases in total FFA and CLA were observed throughout the ripening period, especially in synbiotic cheeses containing FOS and inulin (50:50) inoculated with B. lactis B94. The addition of FOS alone or combined with inulin did not significantly affect probiotic strain growth and viability during the ripening period: however, the advantage of the addition of prebiotic compounds in probiotic cheese manufacture is that it may allow the production of cheeses with improved performance as far as functional CLA compounds are concerned, as well as an improved nutritional quality reflected in a lower atherogenicity index. (C) 2011 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCI LTD
issn 0308-8146
year published 2012
volume 131
issue 4
beginning page 1414
ending page 1421
digital object identifier (doi) 10.1016/j.foodchem.2011.10.010
web of science category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
subject category Chemistry; Food Science & Technology; Nutrition & Dietetics
unique article identifier WOS:000298273200044
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