Goat Cheese Produced with Sunflower ( Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival
The microbiological and biochemical properties of a goat cheese produced using (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period a...
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Veröffentlicht in: | Foods 2024-09, Vol.13 (18), p.2905 |
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Hauptverfasser: | , , , , , , , , , , |
Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The microbiological and biochemical properties of a goat cheese produced using
(sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture
CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period. Specifically, the recovery of lactobacilli above 6 log CFU/g was observed in 16.66% of the samples in the first day, increasing to 66.66% at both 30 and 60 days. While total coliforms were detected in both cheese trials, this sanitary parameter exhibited a decline in
cheeses during storage, falling below the method threshold (30 kDa, 30-20 kDa, and |
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ISSN: | 2304-8158 2304-8158 |
DOI: | 10.3390/foods13182905 |