Author/Authors
KESENKAŞ, Harun Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , KINIK, Özek Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , SEÇKİN, Kemal Bursa Teknik Üniversitesi - Doğa Bilimleri, Mimarlık ve Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , GÜNÇ ERGÖNÜL, Pelin Celal Bayar Üniversitesi - Mühendislik Fakültesi - Gida Mühendisligi Bölümü, Turkey , AKAN, Ecem Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey
Title Of Article
Variation of Enterococcus faecium, Bifidobacterium longum and Lactobacillus paracasei ssp. paracasei counts in Synbiotic White Cheese Produced from Goat Milk
شماره ركورد
23243
Abstract
In our study the viability of probiotics in synbiotic white goat cheese produced with addition of inulin and oligofructose was researched at the beginning and at the end of storage period. In the production of synbiotic goat cheese Enterococcus faecium, Bifidobacterium longum, Lactobacillus paracasei ssp. paracasei are used as adjunct cultures. Research results show that viabilities of probiotics are much higher in cheeses containing prebiotics. However, there is no significant reduction of viable count of E. faecium, B. longum and Lb. paracasei ssp. paracasei in both control and experimental groups end of the 90 days storage and cheese samples had adequately viable bacteria (6-7 log cfu/g) that ensure therapeutic effect.
From Page
75
NaturalLanguageKeyword
Synbiotic , white cheese , goat milk , probiotic , prebiotic
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
To Page
81
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
Link To Document