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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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
id ir-20.500.12324-33996
recordtype dspace
institution Agrosavia
collection DSpace
language Español (Spanish)
description 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.
format Artículo (Article)
author Arteaga-Márquez, Margarita
Mendoza-Corvis, Fernando
Montes-Guzmán, Milton
Ruiz-Sánchez, Obeimar
spellingShingle Arteaga-Márquez, Margarita
Mendoza-Corvis, Fernando
Montes-Guzmán, Milton
Ruiz-Sánchez, Obeimar
Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese
author_facet Arteaga-Márquez, Margarita
Mendoza-Corvis, Fernando
Montes-Guzmán, Milton
Ruiz-Sánchez, Obeimar
author_sort Arteaga-Márquez, Margarita
title Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese
title_short Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese
title_full Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese
title_fullStr Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese
title_full_unstemmed Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese
title_sort effects of bifidobacterium animalis and two strains of lactococcus lactis in the costeño cheese
publisher Corporación Colombiana de Investigación Agropecuaria (Agrosavia)
publishDate 2018
url http://hdl.handle.net/20.500.12324/33996
_version_ 1672081104462413824
spelling ir-20.500.12324-339962020-07-08T21:25:35Z Effects of Bifidobacterium animalis and two strains of Lactococcus lactis in the costeño cheese Efectos del Bifidobacterium animalis y dos cepas de Lactococcus lactis en el queso costeño Efeitos do Bifidobacterium animalis e duas cepas de Lactococcus lactis no queijo costeño Arteaga-Márquez, Margarita Mendoza-Corvis, Fernando Montes-Guzmán, Milton Ruiz-Sánchez, Obeimar 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. En esta investigación se evaluaron los efectos de la adición de cepas de Bifidobacterium animalis, Lactococcus lactis spp. lactis y Lactococcus lactis spp. cremoris, y la variación de la concentración de cloruro de sodio en las características fisicoquímicas del queso fresco costeño. Se realizaron cinco tratamientos: T1 (control, 2 % sal), T2 (1,5 % sal), T3 (2 % sal), T4 (2,5 % sal) y T5 (3,5 % sal). Los microorganismos se adicionaron a todos los tratamientos con excepción de T1 (control), y se almacenaron a una temperatura de 4-6 oC, con un muestreo por triplicado en los días 1, 9 y 18. Se realizaron recuentos de las cepas agregadas y medición de las características fisicoquímicas del queso (pH, acidez, humedad, solidos totales, cenizas, proteína, materia grasa y cloruro de sodio). El pH y la acidez presentaron diferencia significativa entre los tratamientos, con variación inversa de su valor. El pH fue superior en los tratamientos con mayor contenido de cloruro de sodio y con menores recuentos microbianos. El porcentaje de solidos totales, proteína, grasas, cenizas y NaCl aumento con la disminución de la humedad de las muestras a medida que transcurría el tiempo de almacenamiento. El aumento de la concentración de sal en los tratamientos redujo significativamente los recuentos del B. animalis, L. lactis spp. lactis y L. lactis spp. cremoris durante los primeros nueve días de almacenamiento, con una mayor viabilidad en los tratamientos con 1,5 % y 2 % de cloruro de sodio. Em esta pesquisa se avaliaram os efeitos da adicao de cepas de Bifidobacterium animalis, Lactococcus lactis spp. lactis e Lactococcus lactis spp. cremoris, e a variacao da concentracao de cloreto de sodio nas caracteristicas fisico-quimicas do queijo fresco do tipo costeño. Realizaram-se cinco tratamentos: T1 (controle, 2 % sal), T2 (1,5 % sal), T3 (2 % sal), T4 (2,5 % sal) e T5 (3,5 % sal). Os microrganismos adicionaram-se a todos os tratamentos com excecao de T1 (controle), e se armazenam a temperatura de 4-6 °C, com uma amostragem por triplicata nos dias 1, 9 e 18. Realizaram-se recontos das cepas agregadas e medicao das caracteristicas fisicoquímicas do queijo (pH, acidez, humidade, solidos totais, cinzas, proteina, materia gordurosa e cloreto de sodio). O pH e a acidez apresentaram diferencia significativa entre os tratamentos, variando inversamente o seu valor. O pH foi superior nos tratamentos com maior conteudo de cloreto de sodio e com menores recontos microbianos. A percentagem de solidos totais, proteina, materia gordurosa, cinzas e NaCl aumentou com a diminuicao da humidade das amostras a medida que transcorria o tempo de armazenamento. O aumento da concentracao de sal nos tratamentos reduz significativamente os recontos do B. animalis, L. lactis spp. lactis e L. lactis spp. cremoris durante os primeiros nove días de armazenamento, apresentando maior viabilidade nos tratamentos com 1,5 % e 2 % de cloreto de sodio.    Cacao 2018-11-06T20:41:40Z 2018-11-06T20:41:40Z 2016 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://revista.corpoica.org.co/index.php/revista/article/view/515 10.21930/rcta.vol17_num3_art:515 http://hdl.handle.net/20.500.12324/33996 reponame:Biblioteca Digital Agropecuaria de Colombia repourl:https://repository.agrosavia.co instname:Corporación colombiana de investigación agropecuaria AGROSAVIA spa http://revista.corpoica.org.co/index.php/revista/article/view/515/412 application/pdf Colombia Corporación Colombiana de Investigación Agropecuaria (Agrosavia) Corpoica Ciencia y Tecnología Agropecuaria; Vol 17 No 3 (2016); 391-402 Corpoica Ciencia y Tecnología Agropecuaria; Vol. 17 Núm. 3 (2016); 391-402 revista Corpoica Ciência e Tecnologia Agropecuária; v. 17 n. 3 (2016); 391-402 2500-5308 0122-8706 10.21930/rcta.vol17-num3
score 11,39291