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The viability of probiotics during ripening and storage in Pladolens: A new Russian semi-hard cheese.

S. Roohinejad

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06-22-2020

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Abstract:

M44
The viability of probiotics during ripening and storage in Pladolens: A new Russian semi-hard cheese.
O. Musina1, E. Ott1, J. Allen2, S. Roohinejad*2. 1Siberian Research Institute of Cheese-Making Federal Altai Scientific Centre of Agro-Bio Technologies, Barnaul, Russia, 2Tillamook County Creamery Association Tillamook, OR.

Pladolens is a new Russian semi-hard cheese that is slightly sour and dense, elastic, homogeneous throughout the mass and has uneven holes with irregular slit-like shape. The mass fraction of moisture, salt, fat (dry matter) and pH are 44.0 � 1.0%, 1.75 � 0.25%, 45.0 � 5.0%, and 5.3 � 0.1, respectively. The aim of this study was to evaluate the viability of probiotics (lactobacillus and bifidobacteria) in Pladolens during ripening (1 mo, T = 10 � 2�C, relative humidity 85—90%) and storage (3 mo, T = 3 � 3�C, relative humidity 80—85%). The cheese samples were produced using starter cultures in combination with 2 mixtures of probiotics including mixture 1: L. lactis ssp. lactis, L. lactis ssp. cremoris, L. lactis ssp. lactis biovar. diacetylactis and Leuc. lactis or Leuc. mesenteroides ssp. cremoris, L. plantarum, B. longum and B. bifidum, and mixture 2: L. lactis ssp. lactis, L. lactis ssp. cremoris, L. lactis ssp. lactis biovar diacetylactis and Leuc. lactis or Leuc. mesenteroides ssp. cremoris, L. plantarum, and B. adolescentis. Lactobacilli and bifidobacteria were grown in Rogosa agar and TOS-MUP agar with subsequent incubation of 72 h, respectively. The smallest real difference (SRD) was used to determine the extent of measurement error with 8 replications. A large number of lactobacillus live cells were observed in the cheese samples inoculated with both types of cultures after 90 d. In the samples inoculated with the mixture 1, the number of bifidobacteria after the press and 90 d storage were 2.0 � 105 cfu/g and 8.9 � 104 cfu/g, respectively, while in the mixture 2, the number of bifidobacteria was in the range of 8.5 � 105 cfu/g after the press and 9.0 � 104 cfu/g after 90 d of storage. Although the survival rate of bifidobacteria in the cheese samples was higher than after the press, no significant differences were observed during ripening and storage (SRD <2.0, P > 0.05). The results demonstrated the high viability of lactobacillus and bifidobacteria in Pladolens during ripening and storage until the expiration date (3 mo).

Keywords: Pladolens, semi-hard cheese, probiotics.

Biography: Shahin Roohinejad obtained his BSc in 2000 in the field of food science and technology from the Islamic Azad University, Iran. He completed his MSc in 2009 in food biotechnology at the Universiti Putra Malaysia (UPM). In July 2011, he received a full doctoral scholarship award from the Department of Food Science at the University of Otago in New Zealand and graduated in December 2014. In June 2015, he received the Georg Forster Research Fellowship Award granted by the Alexander von Humboldt Foundation to pursue his postdoctoral research at the Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), the German Federal Research Institute of Nutrition and Food. In October 2017, he started to work as the Postdoctoral Research Associate at the Food Science and Nutrition Department, University of Minnesota, USA. Currently, he is a Research Scientist at the Tillamook County Creamery Association in Oregon, USA. In the last 10 years, he has been working on different food areas such as dairy science, emerging food processing, emulsion-based systems, nanotechnology, and functional foods. His research activities have resulted in more than 100 original papers in peer-reviewed journals, book chapters, abstracts, and short papers in congress proceedings.