Reserches regarding viability of probiotic level of some lactic bacterium and bifidobacterium colonies in the feta cheese

Otto Ketney, Mihaela Tiţa, Ovidiu Tiţa, Laura Bretan, Florin Boltea
The research conducted on the probe of Feta Cheese with lactic bacteria and bifidobacterias was rated the degree of survival of a lactic bacteria in bifidobacterias and Feta Cheese with added probiotic. Assessing the suitability of Feta cheese as a food carrier of probiotic cultures, in different combinations, as probiotic adjuncts. Probiotic, lactic starter (Bifidobacterium Longum ,Bifidobacterium Infantis), and (Lactobacillus Acidophilus şi Lactobacillus Casei) were counted at 0, 15, 30,45 and 60 day of refrigerated storage. The results showed that nine different combinations of bifidobacteria and lactobacillus had a satisfactory viability in the Feta cheese .Both combinations of bifidobacteria and Lactobacillus Casei cultures assayed also showed a satisfactory survival.
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