Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production
The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplemen...
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2013
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| Acceso en línea: | https://stud.epsilon.slu.se/5988/ |
| _version_ | 1855570937685999616 |
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| author | Karlsson, Madeleine |
| author_browse | Karlsson, Madeleine |
| author_facet | Karlsson, Madeleine |
| author_sort | Karlsson, Madeleine |
| collection | Epsilon Archive for Student Projects |
| description | The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. The results showed that the weak proteolytic activity of L. reuteri could be compensated for by supplementation with 1% casamino acids or 5% MRS broth. Furthermore, a decrease in growth and acidification rate could be seen when using yoghurt culture or Lactobacillus delbrueckii as adjunct cultures. L. reuteri DSM 17938 was successfully incorporated into a fresh cheese with high viability during the storage period, suggesting that fresh cheese is an excellent carrier for the bacteria. The inhibitory activity of L. reuteri on a non-pathogenic mutant of Escherichia coli O157:H7 (EHEC) and Staphylococcus aureus was also tested. Both pathogens were inhibited in cheese with L. reuteri and the control, opening for further investigations in the field. A limited population of L. reuteri DSM 17938 was also successful incorporated in a hard cheese produced at Skogsbackens dairy. However, the survival was excellent during the storage period of 83 days, suggesting that the cheese could be a good carrier for L. reuteri. |
| format | Second cycle, A2E |
| id | RepoSLU5988 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2013 |
| publishDateSort | 2013 |
| record_format | eprints |
| spelling | RepoSLU59882013-08-29T08:40:48Z https://stud.epsilon.slu.se/5988/ Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production Karlsson, Madeleine Food science and technology The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. The results showed that the weak proteolytic activity of L. reuteri could be compensated for by supplementation with 1% casamino acids or 5% MRS broth. Furthermore, a decrease in growth and acidification rate could be seen when using yoghurt culture or Lactobacillus delbrueckii as adjunct cultures. L. reuteri DSM 17938 was successfully incorporated into a fresh cheese with high viability during the storage period, suggesting that fresh cheese is an excellent carrier for the bacteria. The inhibitory activity of L. reuteri on a non-pathogenic mutant of Escherichia coli O157:H7 (EHEC) and Staphylococcus aureus was also tested. Both pathogens were inhibited in cheese with L. reuteri and the control, opening for further investigations in the field. A limited population of L. reuteri DSM 17938 was also successful incorporated in a hard cheese produced at Skogsbackens dairy. However, the survival was excellent during the storage period of 83 days, suggesting that the cheese could be a good carrier for L. reuteri. Den probiotiska bakterien Lactobacillus reuteri DSM 17938 utvärderades som startkultur i ostproduktion, med avsikt att producera en ny intressant produkt med mervärden. Tillväxt och syraproduktion i mjölk utsatt för värmebehandlingar av varierande grad, eller tillsats av tillväxtstimulerande faktorer eller stödkulturer, mättes under kontrollerade omständigheter. Resultatet indikerar att ett svagt proteolytiskt system hos L. reuteri kan kompenseras med en tillsats av 1% casamino syra eller 5% MRS buljong. En ökning av tillväxt och syraproduktion sågs även vid tillsats av yoghurtkultur eller Lactobacillus delbrueckii som stödkultur. L. reuteri DSM17938 visade en god överlevnad under hela lagringsprerioden när den användes som starterkultur till färskost. Detta tyder att denna typ av produkt är att bra sätt att få i sig probiotiska bakterier via kosten. Förmågan att inhibera tillväxt och överlevnad av en avpatogeniserad mutant av Escherichia coli O157:H7 (EHEC) and Staphylococcus aureus testades också. Båda patogenerna blev inhiberade både i ost innehållandes L. reuteri och kontrollosten, vilket öppnar upp för fler undersökningar inom detta område. En låg halt av L. reuteri DSM17938 fanns även i den hårdost som producerades på Skogsbackens mejeri som en del av projektet. Överlevnaden var emellertid mycket hög under en lagringsperiod på 83 dagar vilket tyder på att även denna ost skulle fungera bra som medium för L. reuteri. 2013-08-28 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/5988/1/karlsson_m_130828.pdf Karlsson, Madeleine , 2013. Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Microbiology <https://stud.epsilon.slu.se/view/divisions/4024.html> urn:nbn:se:slu:epsilon-s-2665 eng |
| spellingShingle | Food science and technology Karlsson, Madeleine Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production |
| title | Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production |
| title_full | Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production |
| title_fullStr | Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production |
| title_full_unstemmed | Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production |
| title_short | Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production |
| title_sort | evaluation of lactobacillus reuteri dsm17938 as starter in cheese production |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/5988/ https://stud.epsilon.slu.se/5988/ |