Author/Authors :
KESENKAŞ, Harun Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , KINIK, Özek Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , SEÇKİN, Kemal Bursa Teknik Üniversitesi - Doğa Bilimleri, Mimarlık ve Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , GÜNÇ ERGÖNÜL, Pelin Celal Bayar Üniversitesi - Mühendislik Fakültesi - Gida Mühendisligi Bölümü, Turkey , AKAN, Ecem Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey
Title Of Article :
Variation of Enterococcus faecium, Bifidobacterium longum and Lactobacillus paracasei ssp. paracasei counts in Synbiotic White Cheese Produced from Goat Milk
Abstract :
In our study the viability of probiotics in synbiotic white goat cheese produced with addition of inulin and oligofructose was researched at the beginning and at the end of storage period. In the production of synbiotic goat cheese Enterococcus faecium, Bifidobacterium longum, Lactobacillus paracasei ssp. paracasei are used as adjunct cultures. Research results show that viabilities of probiotics are much higher in cheeses containing prebiotics. However, there is no significant reduction of viable count of E. faecium, B. longum and Lb. paracasei ssp. paracasei in both control and experimental groups end of the 90 days storage and cheese samples had adequately viable bacteria (6-7 log cfu/g) that ensure therapeutic effect.
NaturalLanguageKeyword :
Synbiotic , white cheese , goat milk , probiotic , prebiotic
JournalTitle :
The Journal Of Ege University Faculty Of Agriculture
