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Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese

The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Via...

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Main Authors: Mortazavian, A. M., Shahab-Lavasani, A., Hoseini, S. E., Zarei, H., Habibi, A.
Format: Journal Contribution
Language:English
Published: 2024
Subjects:
Bifidobacterium
Enterococcus faecium
Probiotics
Cheese
Refrigerated storage
Ultrafiltration
Lipolysis
Proteolysis
Acidity
Functional foods
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/24122
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spelling oai:http:--agris.upm.edu.my:0-24122Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheeseMortazavian, A. M.Shahab-Lavasani, A.Hoseini, S. E.Zarei, H.Habibi, A.BifidobacteriumEnterococcus faeciumProbioticsCheeseRefrigerated storageUltrafiltrationLipolysisProteolysisAcidityFunctional foodsThe present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 10⁶ CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.2024-03-29T08:01:09Z2024-03-29T08:01:09Z2022Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 29 (4), p. 937-9462231 7546http://agris.upm.edu.my:8080/dspace/handle/0/24122MY2024050423enhttp://www.ifrj.upm.edu.my/29%20(04)%202022/21%20-%20IFRJ21079.R1.pdfhttps://doi.org/10.47836/ifrj.29.4.21Iranhttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Bifidobacterium
Enterococcus faecium
Probiotics
Cheese
Refrigerated storage
Ultrafiltration
Lipolysis
Proteolysis
Acidity
Functional foods
spellingShingle Bifidobacterium
Enterococcus faecium
Probiotics
Cheese
Refrigerated storage
Ultrafiltration
Lipolysis
Proteolysis
Acidity
Functional foods
Mortazavian, A. M.
Shahab-Lavasani, A.
Hoseini, S. E.
Zarei, H.
Habibi, A.
Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese
description The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 10⁶ CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.
format Journal Contribution
author Mortazavian, A. M.
Shahab-Lavasani, A.
Hoseini, S. E.
Zarei, H.
Habibi, A.
author_facet Mortazavian, A. M.
Shahab-Lavasani, A.
Hoseini, S. E.
Zarei, H.
Habibi, A.
author_sort Mortazavian, A. M.
title Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese
title_short Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese
title_full Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese
title_fullStr Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese
title_full_unstemmed Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese
title_sort effects of bifidobacterium bifidum and enterococcus faecium incorporation on qualitative attributes of iranian ultra-filtrated feta cheese
publishDate 2024
url http://agris.upm.edu.my:8080/dspace/handle/0/24122
_version_ 1819285880571953152
score 13.4562235

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