Incorporation of bifidobacteria into cheeses: challenges and rewards

By T. Boylston, C. Vinderola, H. Ghoddusi, J. Reinheimer. 2004

374 citations recorded by the source corpus.

Abstract As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional health-promoting benefits. Bifidobacteria require an anaerobic environment and neutral pH to survive and maintain levels greater than 106 cfu g−1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the long-term survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/147319e93f07e9f75018bd151b54ed69e9a1012b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Bosnea
2. S. Saad
3. George - John Nychas
4. A. Alexopoulos
5. Denis Roy
6. S. Plessas
7. E. Bezirtzoglou

In Molecular Biology

1. L. Bosnea
2. Efstathios Z Panagou
3. S. Saad
4. George - John Nychas
5. Denis Roy

In Nutrition and Dietetics

1. L. Bosnea
2. S. Saad
3. A. Alexopoulos
4. Denis Roy
5. S. Plessas
6. E. Bezirtzoglou

Citations in the corpus

• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, neutral): “infantis and Bifidobacterium adolescentis show poor abilities to survive and would be less preferable for incorporation into fermented dairy products (Boylston et al. 2004).”
• Technological aspects related to the use of bifidobacteria in dairy products (2005, background): “This review is a complement to many excellent reviews that have been published on development of functional foods with bifidobacteria [8, 63, 68, 72].”
• Potentially probiotic and synbiotic chocolate mousse (2007, background): “In general, the food industry has applied the recommended level of 10 cfu g 1 at the time of consumption for Lactobacillus acidophilus, bifidobacteria and other probiotic bacteria (Boylston et al., 2004).”
• Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Undesirable flavors were also reported [63].”
• Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, background): “To deliver the health benefits, probiotic foods need to contain an adequate amount of live bacteria (at least 106e107 cfu/g) (Oliveira et al., 2001; Boylston et al., 2004), although there are recent convincing data on beneficial immunological effects derived from dead cells (Vinderola and Reinheimer”