Elsayed Elsayed Ali Ismail
Dept. Head
Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry
Annals of Agricultural Science Moshtohor, 5 th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, 8 April 2021, Egypt • 2021
Publication Information
Authors
Ismail, E. A; El-Alfy M. B.; Shenana, M.E. and Al-Dubai*, N. S.M
Keywords
Probiotic; cheese slurry; proteolysis, fatty acids.
Journal
Annals of Agricultural Science Moshtohor, 5 th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, 8 April 2021, Egypt
Publisher
Benha University
Volume
Not Available
Issue
Not Available
Pages
433-444
publication.type
Local
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
Five probiotic strains include Lactococcus lactis IS9, Bifidobacterium breve ISO8, Lactobacillus
rhamnosus ISO7, Lactobacillus plantarum E and Lactobacillus plantarum ATCC14917 were studied to be
used as adjunct cultures in cheese-making experiments (cheese slurry). The probiotic strains were assessed for
their viability, their resistance to NaCl concentrations and their ability to develop pH and acidity. All the tested
strains were used in making cheese slurry. Proteolysis and lipolysis of the cheese slurry were improved in which
the proteolytic and lipolytic bacterial counts of fresh cheese slurry reached its highest counts at the end of
incubation for 7 days at 40ºC. All the prepared cheese slurry had good acceptable properties during the sensory
evaluation. The amino and fatty acids profiles demonstrated that the tested probiotic bacteria could be useful for
making cheese slurry. Cheese slurry can be an effective vehicle for delivery of some probiotic organisms with
good proteolytic and lipolytic properties to wide variety of cheese types.
rhamnosus ISO7, Lactobacillus plantarum E and Lactobacillus plantarum ATCC14917 were studied to be
used as adjunct cultures in cheese-making experiments (cheese slurry). The probiotic strains were assessed for
their viability, their resistance to NaCl concentrations and their ability to develop pH and acidity. All the tested
strains were used in making cheese slurry. Proteolysis and lipolysis of the cheese slurry were improved in which
the proteolytic and lipolytic bacterial counts of fresh cheese slurry reached its highest counts at the end of
incubation for 7 days at 40ºC. All the prepared cheese slurry had good acceptable properties during the sensory
evaluation. The amino and fatty acids profiles demonstrated that the tested probiotic bacteria could be useful for
making cheese slurry. Cheese slurry can be an effective vehicle for delivery of some probiotic organisms with
good proteolytic and lipolytic properties to wide variety of cheese types.