Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese

The objetive of this study was to evaluate the effects of the addition of strains of B. animalis, L. lactis ssp. lactis and Lactococcus lactis ssp. Cremoris and variation of the concentrations of sodium chloride in the physicochemical characteristics of costeno cheese. Five treatments were performed...

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Detalles Bibliográficos
Autores Principales: Arteaga-Márquez, Margarita, Mendoza-Corvis, Fernando, Montes-Guzmán, Milton, Ruiz-Sánchez, Obeimar
Formato: Artículo (Article)
Lenguaje:Español (Spanish)
Publicado: Corporación Colombiana de Investigación Agropecuaria (Agrosavia) 2018
Acceso en línea:http://hdl.handle.net/20.500.12324/33996
Descripción
Sumario:The objetive of this study was to evaluate the effects of the addition of strains of B. animalis, L. lactis ssp. lactis and Lactococcus lactis ssp. Cremoris and variation of the concentrations of sodium chloride in the physicochemical characteristics of costeno cheese. Five treatments were performed: T1 (Control, 2 % salt), T2 (1,5 % salt), T3 (2 % salt), T4 (2,5 % salt) and T5 (3,5 % salt), added the strains of microorganisms for treatments T2 to T5. The samples were stored of 4-6 oC, performing analysis the day 1, 9 and 18, for triplicate. Were performed counts of the strains and measuring physicochemical characteristics (pH, acidity, humidity, total solids, ash, protein, fat, and sodium chloride). The pH and acidity differ significantly between treatments, varying inversely. The pH was higher in treatments with higher content of sodium chloride and with lower microbial counts. The percentage of total solids, protein, fat, ash and NaCl increased with decreasing humidity of the samples as storage time passed. Increasing the salt concentration in the treatments significantly reduced counts of B. animalis, L. lactis spp. lactis and L. lactis spp. cremoris for the first nine days of storage, showing increased viability in the treatments with 1.5% and 2% of sodium chloride.