Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct. (March 2017)

• Record Type: Journal Article
• Authors: Angelopoulou, Angeliki; Alexandraki, Voula; Georgalaki, Marina; Anastasiou, Rania; Manolopoulou, Eugenia; Tsakalidou, Effie; Papadimitriou, Konstantinos
• Is Part Of: International dairy journal. Volume 66(2017:Mar.)
• Page Start: 135
• Page End: 139
• Publication Date: 2017-03
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2016.11.011
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Probiotic Feta cheese was produced using Propionibacterium freudenreichii subsp. shermanii as an adjunct since it has been shown to induce apoptosis of colon cancer cells in vitro and in vivo through the production of propionate and acetate. Microbiological and physicochemical analysis of the cheese was performed through the 60 d period of ripening. Counts of propionibacteria increased until day 7 and then remained constant until the end of ripening (approximately 9 log cfu g −1 ). Moreover, throughout ripening the presence of P. freudenreichii subsp. shermanii LMG 16424 T was confirmed by 16S rRNA gene sequence analysis, while propionic acid was first detected on day 7 and reached a concentration of 52.1 mm on day 60. The ripened cheese containing P. freudenreichii subsp. shermanii was very well accepted by the sensory evaluation panellists. This is the first time that P. freudenreichii subsp. shermanii was studied as a probiotic adjunct in a white-brined cheese.