کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4363182 1301546 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Selective enumeration of probiotic microorganisms in cheese
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Selective enumeration of probiotic microorganisms in cheese
چکیده انگلیسی

Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine. To be considered to offer probiotic health benefits, probiotics must remain viable in food products above a threshold level (e.g., 106 cfu g−1) until the time of consumption. In order to ensure that a minimal number of probiotic bacteria is present in the cheese, reliable methods for enumeration are required. The choice of culture medium for selective enumeration of probiotic strains in combination with starters depends on the product matrix, the target group and the taxonomic diversity of the bacterial background flora in the product. Enumeration protocol should be designed as a function of the target microorganism(s) to be quantified in the cheese. An overview of some series of culture media for selective enumeration of commercial probiotic cultures is presented in this review.


► There are standard techniques reported to selectively enumerate of probiotics.
► Enumeration of probiotics depends on the matrix and the target group.
► Taxonomic compositions of the bacterial background flora need to be considered.
► Enumeration protocol should be designed as a function of the target microorganism(s).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 29, Issue 1, February 2012, Pages 1–9
نویسندگان
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