Production of High Quality Functional Labneh Cheese Using Exopolysaccharides Producing Encapsulated Lactobacillus Bulgaricus
Production of High Quality Functional Labneh Cheese Using Exopolysaccharides Producing Encapsulated Lactobacillus Bulgaricus作者机构:Food Industries & Nutrition Division Dairy Department National Research Center Dokki Giza Egypt
出 版 物:《Journal of Life Sciences》 (生命科学(英文版))
年 卷 期:2011年第5卷第2期
页 面:120-128页
学科分类:0832[工学-食品科学与工程(可授工学、农学学位)] 08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程]
主 题:Lactobacillus bulgaricus encapsulation Labneh Sterptococcus thermophilus polysaccharides probiotic bacteria.
摘 要:Production of polysaccharides by lactic acid bacteria is vital and its technology is very important, too in dairy study. The selection ofexpolysaccharides producing encapsulated Lactobacillus bulgaricus in alginate gel and the factors affecting the production of polysaccharides such as time, temperature, pH and the growth with Streptococcus thermophilus were studied, pH 5.5 and temperature 35℃/18hr were found to be optimal for exopolysaccharides production by encapsulated L. bulgaricus and free culture yielding 600 mg/L and 380 mg/L respectively. Co-culturing L. bulgaricus with S. thermophilus increased exopolysaccharides production at 35 ℃/18hr to 660 mg/L by encapsulated cells and 400 mg/L by free culture. Results of this study were applied in the manufacture of Labneh cheese vitally containing probiotic species ofL. acidophilus, L. gasseri, L. johnsonii and protection of these bacteria by polysaeeharide produced encapsulated L. bulgaricus. The use of exopolysaccharides producing encapsulated L. bulgaricus and probiotic bacteria can provide acceptable quality to functional Labneh. This product can be used as therapeutic and diabetic milk product with highly acceptable qualities. It is noted that all of the results are the means of triplicate experiments.