TY - JOUR
T1 - Effect of encapsulation on the survival of probiotic bacteria in the presence of starter and non-starter lactic acid bacteria in Cheddar cheese over a 6-month ripening period
AU - Darukaradhya, Jyothsna
AU - Phillips, Michael
AU - Kailasapathy, Kasipathy
PY - 2013
Y1 - 2013
N2 - Probiotic bacteria (Lactobacillus acidophilus LAFTI L10 and Bifidobacterium lactis LAFTI B94) were encapsulated in calcium-alginate hydro-gel to study the effect of encapsulation on their survival in Cheddar cheese. Twelve batches of Cheddar cheese were manufactured incorporating encapsulated and free probiotic bacteria. The survival and the effect of encapsulated probiotic bacteria on the growth of starter lactic acid bacteria (SLAB) and non-starter lactic acid bacteria (NSLAB) were assessed over a six-month ripening period. The survival of encapsulated bacteria (107 cfu/g) was found to be significantly (P<0.05) greater than that of free bacteria (105 cfu/g) at the end of six-months. Also, addition of encapsulated probiotic bacteria did not change the population of SLAB and NSLAB. This study therefore demonstrates that encapsulated probiotic bacteria survive better than free probiotic bacteria in Cheddar cheese during the long ripening period and had no effect on the SLAB and NSLAB growth during ripening.
AB - Probiotic bacteria (Lactobacillus acidophilus LAFTI L10 and Bifidobacterium lactis LAFTI B94) were encapsulated in calcium-alginate hydro-gel to study the effect of encapsulation on their survival in Cheddar cheese. Twelve batches of Cheddar cheese were manufactured incorporating encapsulated and free probiotic bacteria. The survival and the effect of encapsulated probiotic bacteria on the growth of starter lactic acid bacteria (SLAB) and non-starter lactic acid bacteria (NSLAB) were assessed over a six-month ripening period. The survival of encapsulated bacteria (107 cfu/g) was found to be significantly (P<0.05) greater than that of free bacteria (105 cfu/g) at the end of six-months. Also, addition of encapsulated probiotic bacteria did not change the population of SLAB and NSLAB. This study therefore demonstrates that encapsulated probiotic bacteria survive better than free probiotic bacteria in Cheddar cheese during the long ripening period and had no effect on the SLAB and NSLAB growth during ripening.
UR - http://handle.uws.edu.au:8081/1959.7/540140
M3 - Article
SN - 2319-3549
VL - 1
SP - 15
EP - 28
JO - International Journal of Fermented Foods
JF - International Journal of Fermented Foods
IS - 2
ER -