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2 Polish Journal of Food and Nutrition Sciences

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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.

Incidence, survival and biocontrol of psychrotrophic Bacillus cereus and its potential for toxin production in milk and Tallaga cheese

100%

Sadek Z. I. , Fathi F. A. , Salem M. M. E.

nr 4

The incidence of Bacillus cereus, psychrotrophic character and the ability of isolates to produce haemolysin were investigated to evaluate their health potential in some dairy products. In total 125 samples (skim milk powder, white soft cheese, processed cheese, Kareish cheese and rice with milk) were analysed. Of these (39.2%) contained B. cereus. The viability of (reference and isolated strains) B. cereus and toxin production in sterilized milk was examined during storage at 10°C for 7 days. The two tested strains, when inoculated in milk with 105 cfu/mL, were shown to be capable of producing toxin at the end of the storage period. The antimicrobial activity of 7 strains of lactic acid bacteria against B. cereus was tested to select the effective starter to control the pathogen. Lactobacillus reuteri followed by Lb. rhamnosus were the most effective probiotic cultures. The choice was a mixed culture of Lactococcus lactis ssp. diacetylactis as a starter culture and Lb. rhamnosus as a probiotic culture (1:1) to use in manufacture of Tallaga cheese. The use of this starter resulted in reduction of viable count of B. cereus and so, no toxin was detected in these cheeses. In contrast, in the control cheese (inoculated with 105 cfu isolated strain of B. cereus), the viable counts of B. cereus increased and released detectable amount of enterotoxin at the end of refrigerated storage.