THE EFFECT OF FREE AND ENCAPSULATED LACTOBACILLUS CASEI AS ADJUNCT CULTURE ON THE PROTEOLYTIC AND LIPOLITIC PATTERNS OF THE IRANIAN WHITE CHEESE PRODUCED BY ULTRAFILTRATION TECHNIQUE

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ZOMORODI SH.; KHOSROSHAHI A.; RAZAVI ROUHANI S.M.; TAJIK HOSSEIN; MIRAGHAEI S.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2010 | Volume:3/20 | Issue:1 Page(s): 117-133

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Title

THE EFFECT OF FREE AND ENCAPSULATED LACTOBACILLUS CASEI AS ADJUNCT CULTURE ON THE PROTEOLYTIC AND LIPOLITIC PATTERNS OF THE IRANIAN WHITE CHEESE PRODUCED BY ULTRAFILTRATION TECHNIQUE

Author(s)

Keywords

KEY WORDS: PROBIOTICQ2

PROTEOLYTICQ3

LIPOLYTICQ2

IRANIAN WHITE CHEESEQ2

ULTRAFILTRATIONQ3

ENCAPSULATION AND LACTOBACILLUS CASEI (ATCC 39392)Q3

Abstract

The effect of the probiotic strains of Lactobacillus casei (ATCC 39392 Collection, Australia) as adjunct culture on PROTEOLYTIC and lipolitic patterns of IRANIAN WHITE CHEESE produced by ULTRAFILTRATION technique was investigated. Four treatments of UF IRANIAN WHITE CHEESE were produced: control I (C1), with a commercial starter culture mix including Lactoccocus lactis subsp. cremoris, Lactococcus lactis spp diacetylatis), control II (C2), with commercial starter culture mix and the probiotic L. casei, LC with a commercial starter culture mix and probiotic L. casei (uncapsulated) and LCC with commercial starter culture mix and probiotic L. casei capsulated with Sodium Alginate by extrusion method. The cheese samples were ripened at 8-12 oC for 60 days. Assessment of proteolysis and lipolysis in the probiotic cheeses were investigated by determination of soluble nitrogen (SN) at pH 4.6 (SN-pH 4.6), tricholoracetic acid soluble nitrogen (TCA-SN), Free aromatic amino acids of Tyrosine-Trypotophan and Urea-polyacrylamide gel electrophoresis and free fatty acids (FFA) receptively. The results showed that amount of SN-pH 4.6, SN-TCA, Free Tyrosine-Trypotophan and FFA in all cheeses increased progressively during ripping, but the increase was more intense after 45 days of the initial ripening period. The amount of SN-pH 4.6 and SN-TCA did not show significant differences (P<0.05) between control (C1) and probiotic cheeses (LC and LCC) during ripening period. But during the 45 and 60 days of ripening, there were significant differences between C2 and others cheeses in the level of SN-pH 4.6 and SN-TCA. Lactobacillus casei without starter culture also could affect SN-pH 4.6. The gel electrophorotic patterns of casein break down during ripening showed that added Lactobacillus casei either in free or encapsulated forms with and without adding commercial starter was not effective in the αs1- casein breaks down in Iranian white chesses. The amount of FFA content in cheese samples containing Lactobacillus casei with no added commercial starter culture was similar to control samples. It can be concluded that Lactobacillus casei also can be effective on lipolysis in IRANIAN WHITE CHEESE produced by ULTRAFILTRATION technique.

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APA: Copy

ZOMORODI, SH., KHOSROSHAHI, A., RAZAVI ROUHANI, S.M., TAJIK, HOSSEIN, & MIRAGHAEI, S.. (2010). THE EFFECT OF FREE AND ENCAPSULATED LACTOBACILLUS CASEI AS ADJUNCT CULTURE ON THE PROTEOLYTIC AND LIPOLITIC PATTERNS OF THE IRANIAN WHITE CHEESE PRODUCED BY ULTRAFILTRATION TECHNIQUE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 3/20(1), 117-133. SID. https://sid.ir/paper/148488/en

Vancouver: Copy

ZOMORODI SH., KHOSROSHAHI A., RAZAVI ROUHANI S.M., TAJIK HOSSEIN, MIRAGHAEI S.. THE EFFECT OF FREE AND ENCAPSULATED LACTOBACILLUS CASEI AS ADJUNCT CULTURE ON THE PROTEOLYTIC AND LIPOLITIC PATTERNS OF THE IRANIAN WHITE CHEESE PRODUCED BY ULTRAFILTRATION TECHNIQUE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;3/20(1):117-133. Available from: https://sid.ir/paper/148488/en

IEEE: Copy

SH. ZOMORODI, A. KHOSROSHAHI, S.M. RAZAVI ROUHANI, HOSSEIN TAJIK, and S. MIRAGHAEI, “THE EFFECT OF FREE AND ENCAPSULATED LACTOBACILLUS CASEI AS ADJUNCT CULTURE ON THE PROTEOLYTIC AND LIPOLITIC PATTERNS OF THE IRANIAN WHITE CHEESE PRODUCED BY ULTRAFILTRATION TECHNIQUE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 3/20, no. 1, pp. 117–133, 2010, [Online]. Available: https://sid.ir/paper/148488/en

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