Influence of Resistant Starch and Exopolysaccharide-Producing Streptococcus thermophilus on Viability of Lactic Acid Bacteria in low fat UF Feta Cheese during Ripening
Forough Sadat Tabibloghmany, Ebrahim Hosseini, Mohammad Hojjatoleslamy, Elham Ehsandoost
Annual Research & Review in Biology · pp. 4413–4425 · Published 14 Aug 2014
10.9734/ARRB/2014/11709Abstract
Aims: Lactic acid bacteria (LAB) are essential component of all natural cheese varieties, and play important roles during both cheeses producing and ripening. The objective of this study was to evaluate the effect of the combination of Exopolysaccharide-Producingstrains and resistant starch on viability of lactic acid bacteria in low fat ultrafiltered (UF) Feta cheese over 60 days of ripening period at 5ºC. Study Design: The cheesemaking experiment was carried out in triplicate using a complete randomized design. Place and Duration of Study: The study was conducted in the department of Arjan Dairy Company (Research Development and Central Laboratory) and department of Food Science and Technology, Shahrekord Branch, Islamic Azad University (Laboratory of Food Science and Technology), between April, 2013 and January, 2014. Methodology: Cheeses were manufactured with added EPS-producing strains and resistant starch individually or in combination. During ripening period determination of acidity%, pH values, moisture%, fat%, viable bacterial count and sensory evaluation were performed. Low-fat control treatment was containing 3% inulin and high-fat treatment was produced without any additive. Results: The data indicated that the acidity and count of LAB strains in cheeses made with both EPS+ and different concentrations of resistant starch were higher than the cheeses made without EPS+ culture and with the different concentrations of resistant starch during cheese storage. Also these treatments had the highest moisture contents and sensorial scores compared with the cheeses made without EPS+ and with the different concentrations of resistant starch (P<0.05). Conclusion: In conclusion, all results provide evidence that the combination of EPS producing starter and different concentrations of RS had beneï¬cial effects on the viability of LAB and sensorial scores in low fat UF Feta cheese during ripening.
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