USE OF LACTOBACILLUS CASEI SPP. CASEI 055 TO PROTECT CHEESE FROM ESCHERICHIA COLI

Authors

  • М. Shugai Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Ya. Zhukova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • N. Tshorna Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • G. Kalmykova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Yu. Ohrimenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

protective culture, Lactobacillus casei, cheese, coliforms, quality

Abstract

The article dedicated to the problem of improvement of the quality of domestic cheeses. Itis shown that the use of protective culture of Lactobacillus casei spp. casei 055 reduces the numberof bacteria Escherichia coli by 1.5 orders of magnitude as compared to the control cheese.It is important that the using of the protective culture caused no abnormalities in the cheesemaking process, but accelerated maturation of cheese. Experimental cheeses were characterized,in addition to improved microbiological characteristics, higher content of free amino acids,including irreplaceable ones as well. Experimental cheeses received higher organolepticcharacteristics than the control ones. Thus, the strain L. casei 055 is promising in terms of use asa defensive culture, and can be an effective biological means of improvements in safety and qualityof domestic cheeses.

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Published

2016-12-25

How to Cite

Shugai М., Zhukova, Y., Tshorna, N., Kalmykova, G., & Ohrimenko, Y. (2016). USE OF LACTOBACILLUS CASEI SPP. CASEI 055 TO PROTECT CHEESE FROM ESCHERICHIA COLI. FOOD RESOURCES, 4(07), 63–72. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/257

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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