Wyniki wyszukiwania - Biblioteka Nauki

Nowa wersja platformy, zawierająca wyłącznie zasoby pełnotekstowe, jest już dostępna.
Przejdź na https://bibliotekanauki.pl

Ograniczanie wyników

3 Polish Journal of Food and Nutrition Sciences

Znaleziono wyników: 3

Liczba wyników na stronie

Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Preserving Domiati cheese using metabolites of Propionibacterium thoenii P-127

100%

Tawfik N. F. , Sharaf O. M. , Effat B. A. , Mahanna N. S.

2004

tom 13/54

nr 3

In many developed and developing countries, sedulous trails are running for achieving high quality dairy products without using chemical preservatives. Microbial metabolites, such as that produced by Propionibacteria are coming in need to achieve such an aim. Therefore, utilization of permeate supplemented with different nutrients to improve production of metabolites under controlled conditions in a fermentor was studied. Metabolites of Propionibacterium thoenii P-127 proved to have an antimicrobial activity against the tested microorganisms. Permeate supplemented with casein hydrolysate supported maximum production of antimicrobial substances by P thoenii. Antifungal activity of lyophilized metabolites stored at 25°C showed a drop of activity (approximately 25%) compared to metabolites stored at 4°C. The addition of lyophilized P thoenii P-127 metabolites by 1.5% to Domiati cheese milk obviously prolonged the shelf-life of soft cheese. The investigators proposed the name "Propiogard" for the product, to differentiate it from commercial name "Microgard".

Use of synbiotics for production of functional low fat Labneh

100%

Salem M. M. E. , Abd El-Gawad M. A. M. , Hassan F. A. M. , Effat B. A.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2

151-159

In the present work, the compared effect of 1% inulin and fat replacers (1% Dairy-Lo and 0.1% Dariloid) on chemical properties, growth and stability of probiotic bacteria and sensory attributes in Labneh cheese during storage (30 days) at 5°C was studied. Three strains of probiotic bacteria were used, Lactobacillus reuteri B-14171, Lactobacillus johnsonii B-2178 and L. salivarius B-1950, with a yoghurt starter cultures. Addition of inulin, Dairy-Lo and Dariloid increased the soluble nitrogen, total volatile fatty acids, acetaldehyde and diacetyl. The effect of added prebiotics on soluble tyrosine and tryptophan was more pronounced. All strains showed good growth and survival in the presence of prebiotics. Initial counts of probiotic bacteria and their subsequent survival were better in the products supplemented with inulin. The most acceptable cheeses were those supplemented with 1% inulin.

A mixed culture of Propionibacterium thoenii P-127, Lactobacillus rhamnosus and Lactobacillus plantarum as protective cultures in Kareish cheese

88%

El-Shafei K. , Abd El-Gawad M. A. M. , Dabiza N. , Sharaf O. M. , Effat B. A.

Polish Journal of Food and Nutrition Sciences

2008

tom 58

nr 4

Forty samples of Kareish cheese were collected from Cairo and Giza markets and examined for incidence of yeasts. All examined samples contained yeasts in considerable numbers (log 5.6 cfu/g). The most predominant species isolated were Saccharomyces cerevisiae (46.67%) followed by Candida species (30%). The antiyeast activity of Lactobacillus rhamnosus B-445 and Lactobacillus plantarum DSA 20174 was tested alone or in combination with Propionibacterium thoenii P-127. A combination between P. thoenii and both lactobacilli was found to be the most active against tested yeasts. This led to the development of two protective cultures containing P. thoenii P-127 and L. rhamnosus B-445 or L. plantarum DSA 20174. These protective cultures were used to manufacture Kareish cheese to determine their antiyeast activities and their effect on the composition, sensory and textural characteristics of the cheese. The protective cultures showed inhibitory activities against yeasts in Kareish cheese at refrigerator temperatures (4°C) without an influence on the quality of the food. In conclusion, yeasts growth can be minimized using a protective culture containing P. thoenii P-127 and L. rhamnosus or L. plantarum without undesirable effects on sensory properties. The potential of the tested protective cultures to inhibit yeast growth on Kareish cheese (soft cheese) was a new finding in this research.