Evaluación de la viabilidad de una cepa probiótica nativa de Lactobacillus casei en queso crema
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Date
2007
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Probiotics are living micro organisms
from the lactic acid bacteria group, that, eaten in the
adequate quantities, are able to affect the biota of the
host organism and produce beneficial effects for the
health of the customers. In Colombia, the starter bacterial
and probiotic of commercial use have been
brought from abroad, that is why currently we have
studies for its isolation, production and the use of
native vines of acid lactic bacteria in food. Objective.
The feasibility of native acid lactic bacteria with probiotic
activity in a cream cheese during 15 days, obtaining
positive results concerning its permanence in this
product. Materials and methods. A microorganism
with probiotic activity was isolated and characterized
(lactobacillus casei) and its feasibility in cream cheese
was evaluated. Results. Cream cheese offers a number
of advantages compared to fermented milks as a
probiotic microorganisms carrier; Its pH, higher consistence,
fat content and capacity as an acidity stabilizer,
contribute to protect probiotic microorganisms
during storage. Conclusion. Sensorial evaluations
indicate that adding probiotics did not affect the organoleptic
properties of the product, and therefore it is
considered as an appropriate vehicle to administrate
probiotic microorganisms, allowing them to survive
in the necessary number to produce benefits for the
health of the customers.
Description
Keywords
Corporación Universitaria Lasallista, Lactobacillus cassei, Queso crema, Probióticos, Alimentos, Bacterias ácido lácticas, Derivados lácteos