Growth and viability of Bifidobacterium bifidum in Cheddar cheese
Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containig cysteine HCl at 37 degrees C, and the cells were harvested by centrifuging at 1300 X g for 15 min at 4 degrees C. Equal volumes of the cell slurry and a 2.5% solution of kappa-carrageenan were mixed and transferred by drops into a...
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| Veröffentlicht in: | Journal of dairy science 1994-10, Vol.77 (10), p.2854-2864 |
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| creator | Dinakar, P. (South Dakota State University, Brookings) Mistry, V.V |
| description | Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containig cysteine HCl at 37 degrees C, and the cells were harvested by centrifuging at 1300 X g for 15 min at 4 degrees C. Equal volumes of the cell slurry and a 2.5% solution of kappa-carrageenan were mixed and transferred by drops into a solution of.3 M KCl at 20 degrees C under an atmosphere of nitrogen. The gelled beads were separated, frozen, and lyophilized immediately. This preparation and a commercial powder preparation were added to Cheddar cheese curd at milling as two treatments. Treatments did not affect cheese composition. Soluble protein increased during ripening at 7 degrees C but without differences between treatments; SDS-PAGE patterns of proteolysis were also similar. Lactic acid content of cheeses increased during ripening, but differences between treatments were minor. Acetic acid and ethanol, common metabolites of bifidobacteria, were not detected during ripening. Bifidobacteria remained viable and increased in numbers in cheese during this 24-wk study but did not affect the flavor, flavor intensity, texture, or appearance of the cheese compared with that of the control |
| doi_str_mv | 10.3168/jds.S0022-0302(94)77225-8 |
| format | Article |
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(South Dakota State University, Brookings) ; Mistry, V.V</creator><creatorcontrib>Dinakar, P. (South Dakota State University, Brookings) ; Mistry, V.V</creatorcontrib><description>Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containig cysteine HCl at 37 degrees C, and the cells were harvested by centrifuging at 1300 X g for 15 min at 4 degrees C. Equal volumes of the cell slurry and a 2.5% solution of kappa-carrageenan were mixed and transferred by drops into a solution of.3 M KCl at 20 degrees C under an atmosphere of nitrogen. The gelled beads were separated, frozen, and lyophilized immediately. This preparation and a commercial powder preparation were added to Cheddar cheese curd at milling as two treatments. Treatments did not affect cheese composition. Soluble protein increased during ripening at 7 degrees C but without differences between treatments; SDS-PAGE patterns of proteolysis were also similar. Lactic acid content of cheeses increased during ripening, but differences between treatments were minor. Acetic acid and ethanol, common metabolites of bifidobacteria, were not detected during ripening. Bifidobacteria remained viable and increased in numbers in cheese during this 24-wk study but did not affect the flavor, flavor intensity, texture, or appearance of the cheese compared with that of the control</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(94)77225-8</identifier><identifier>PMID: 7836576</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Am Dairy Sci Assoc</publisher><subject>ACIDE LACTIQUE ; ACIDO LACTICO ; ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; BACTERIA ; BIFIDOBACTERIUM ; Bifidobacterium - growth & development ; Bifidobacterium - physiology ; Bifidobacterium bifidum ; Biological and medical sciences ; Cheese - microbiology ; Chromatography, High Pressure Liquid ; CONTEO DE CELULAS ; Dietary Proteins - metabolism ; Food industries ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; MADURAMIENTO ; Microscopy, Electron, Scanning ; Milk and cheese industries. 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(South Dakota State University, Brookings)</creatorcontrib><creatorcontrib>Mistry, V.V</creatorcontrib><title>Growth and viability of Bifidobacterium bifidum in Cheddar cheese</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containig cysteine HCl at 37 degrees C, and the cells were harvested by centrifuging at 1300 X g for 15 min at 4 degrees C. Equal volumes of the cell slurry and a 2.5% solution of kappa-carrageenan were mixed and transferred by drops into a solution of.3 M KCl at 20 degrees C under an atmosphere of nitrogen. The gelled beads were separated, frozen, and lyophilized immediately. This preparation and a commercial powder preparation were added to Cheddar cheese curd at milling as two treatments. Treatments did not affect cheese composition. Soluble protein increased during ripening at 7 degrees C but without differences between treatments; SDS-PAGE patterns of proteolysis were also similar. Lactic acid content of cheeses increased during ripening, but differences between treatments were minor. Acetic acid and ethanol, common metabolites of bifidobacteria, were not detected during ripening. Bifidobacteria remained viable and increased in numbers in cheese during this 24-wk study but did not affect the flavor, flavor intensity, texture, or appearance of the cheese compared with that of the control</description><subject>ACIDE LACTIQUE</subject><subject>ACIDO LACTICO</subject><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>BACTERIA</subject><subject>BIFIDOBACTERIUM</subject><subject>Bifidobacterium - growth & development</subject><subject>Bifidobacterium - physiology</subject><subject>Bifidobacterium bifidum</subject><subject>Biological and medical sciences</subject><subject>Cheese - microbiology</subject><subject>Chromatography, High Pressure Liquid</subject><subject>CONTEO DE CELULAS</subject><subject>Dietary Proteins - metabolism</subject><subject>Food industries</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MADURAMIENTO</subject><subject>Microscopy, Electron, Scanning</subject><subject>Milk and cheese industries. 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(South Dakota State University, Brookings)</au><au>Mistry, V.V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Growth and viability of Bifidobacterium bifidum in Cheddar cheese</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>1994-10-01</date><risdate>1994</risdate><volume>77</volume><issue>10</issue><spage>2854</spage><epage>2864</epage><pages>2854-2864</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containig cysteine HCl at 37 degrees C, and the cells were harvested by centrifuging at 1300 X g for 15 min at 4 degrees C. Equal volumes of the cell slurry and a 2.5% solution of kappa-carrageenan were mixed and transferred by drops into a solution of.3 M KCl at 20 degrees C under an atmosphere of nitrogen. The gelled beads were separated, frozen, and lyophilized immediately. This preparation and a commercial powder preparation were added to Cheddar cheese curd at milling as two treatments. Treatments did not affect cheese composition. Soluble protein increased during ripening at 7 degrees C but without differences between treatments; SDS-PAGE patterns of proteolysis were also similar. Lactic acid content of cheeses increased during ripening, but differences between treatments were minor. Acetic acid and ethanol, common metabolites of bifidobacteria, were not detected during ripening. Bifidobacteria remained viable and increased in numbers in cheese during this 24-wk study but did not affect the flavor, flavor intensity, texture, or appearance of the cheese compared with that of the control</abstract><cop>Savoy, IL</cop><pub>Am Dairy Sci Assoc</pub><pmid>7836576</pmid><doi>10.3168/jds.S0022-0302(94)77225-8</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-0302 |
| ispartof | Journal of dairy science, 1994-10, Vol.77 (10), p.2854-2864 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_77721673 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete; EZB Electronic Journals Library; Periodicals Index Online |
| subjects | ACIDE LACTIQUE ACIDO LACTICO ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE BACTERIA BIFIDOBACTERIUM Bifidobacterium - growth & development Bifidobacterium - physiology Bifidobacterium bifidum Biological and medical sciences Cheese - microbiology Chromatography, High Pressure Liquid CONTEO DE CELULAS Dietary Proteins - metabolism Food industries FROMAGE Fundamental and applied biological sciences. Psychology MADURAMIENTO Microscopy, Electron, Scanning Milk and cheese industries. Ice creams MURISSAGE NUMERATION CELLULAIRE QUESO Taste Time Factors VIABILIDAD VIABILITE |
| title | Growth and viability of Bifidobacterium bifidum in Cheddar cheese |
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