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dc.contributor.author
Vinderola, Celso Gabriel
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dc.contributor.author
Prosello, W.
dc.contributor.author
Molinari, F..
dc.contributor.author
Ghiberto, D.
dc.contributor.author
Reinheimer, Jorge Alberto
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dc.date.available
2020-04-22T21:25:35Z
dc.date.issued
2009-10
dc.identifier.citation
Vinderola, Celso Gabriel; Prosello, W.; Molinari, F..; Ghiberto, D.; Reinheimer, Jorge Alberto; Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product; Elsevier Science; International Journal of Food Microbiology; 135; 2; 10-2009; 171-174
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/103374
dc.description.abstract
The growth capacity of probiotic Lactobacillus paracasei A13, Bifidobacterium bifidum A1 and L. acidophilus A3 in a probiotic fresh cheese commercialized in Argentina since 1999 was studied during its manufacture and refrigerated storage at 5 °C and 12 °C for 60 days. Additionally, viable cell counts for probiotic bacteria in the commercial product are reported for batch productions over the last 9 years. L. paracasei A13 grew a half log order at 43 °C during the manufacturing process of probiotic cheese and another half log order during the first 15 days of storage at 5 °C, without negative effects on sensorial properties of the product. However, a negative impact on sensorial characteristics was observed when cheeses were stored at 12 °C for 60 days. Colony counts in the commercial product showed variations from batch to batch over the last 9 years. However, colony counts for each probiotic bacterium were always above the minimum suggested. Growth capacity of L. paracasei A13 in cheese during manufacturing and storage, mainly at temperatures commonly found in retail display cabinets in supermarkets (12 °C or more), would make it necessary to re-evaluate its role as possible probiotic starter and the consequences on food sensorial characteristics if storage temperature during commercial shelf life is not tightly controlled.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Cheese
dc.subject
Probiotics
dc.subject
Storage temperature
dc.subject
Quality
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-21T15:22:40Z
dc.journal.volume
135
dc.journal.number
2
dc.journal.pagination
171-174
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Prosello, W.. Sucesores de Alfredo Williner S.A; Argentina
dc.description.fil
Fil: Molinari, F... Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Ghiberto, D.. Sucesores de Alfredo Williner S.A; Argentina
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
International Journal of Food Microbiology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2009.08.021
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