Probiotic Coating for Ripened Cheeses With Lactobacillus Acidophilus and Lactobacillus Helveticus Inclusion

Paula Martins Olivo, Monica Regina da Silva Scapim, Luciana Furlaneto Maia, Juliana Miazaki, Bruna Moura Rodrigues, Grasiele Scamaral Madrona, Ferenc Istvan Bankuti, Magali Santos dos Santos Pozza

Abstract


Edible films have been employed to improve the food quality. Thus, the objective of this study was to evaluate the edible coverage as a vehicle for probiotics bacteria in cheeses. The experimental design was completely randomized containing four treatments: uncoated cheeses, sodium alginate coated cheeses, sodium alginate + Lactobacillus acidophilus coated cheeses and sodium alginate + Lactobacillus helveticus coated cheeses, analysed for 15 days. The parameters of water steam permeability, thickness and Young's modulus were significant. In the simulation of gastrointestinal conditions, there was a reduction in lactic acid bacteria. There was a reduction in coliform values in coated cheeses. In the identification using Random Amplified Polymorphic DNA technique, Lactobacillus helveticus strains were isolated, suggesting the microorganism migration to inside the cheese. Scanning electron microscopy showed that the lactic acid bacteria were distributed throughout the surface of the edible coating. It suggested the Lactobacillus helveticus permeability added in the cover to the cheese interior, ensuring that the cover can be a vehicle for dairy bacteria.


Full Text:

PDF


DOI: https://doi.org/10.5296/jas.v8i3.16052

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Journal of Agricultural Studies



Journal of Agricultural Studies   ISSN 2166-0379

E-mail: jas@macrothink.org

Copyright © Macrothink Institute

To make sure that you can receive messages from us, please add the 'macrothink.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.