Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative characteristics
Subject Areas :
Food Science and Technology
R. farahi ashtiani
1
(PhD Graduate of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran)
SH. ShekarForoush
2
(Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran)
H.R. Gheisari
3
(Associate Proffesor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran)
S. Basiri
4
(Assistant Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran)
M.H. Eskandari
5
(Associate Proffesor of Food Science and Technology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran)
Received: 2019-11-03
Accepted : 2020-02-03
Published : 2020-06-21
Keywords:
Escherichia coli,
Staphylococcus aureus,
Lactobacillus casei,
Lactobacillus acidophilus,
Lactic cheese,
Abstract :
Some probiotic microorganisms can prevent the growth of pathogenic microorganisms in addition to improve the intestinal microbial balance. In this study, the qualitative characteristics and viability of two foodborne pathogens (Staphylococcus aureus and Escherichia coli) lactic cheese were investigated. For this purpose, in the first stage, four types of lactic cheese (60 samples) were produced as probiotics (containing Lactobacillus casei and Lactobacillus acidophilus) and non-probiotic with 3 and 4.5% fat milk in three replicates, and the quality parameters were evaluated at days 0, 14, 28, 42 and 56. Then, 12 types of lactic cheeses [(probiotic/non-probiotic) fat percentage (3 and 4.5%) and pathogenic microorganisms (absence, presence of Staphylococcus aureus or Escherichia coli)] (180 samples) were prepared and the viability of pathogenic microorganisms in the presence of probiotic was evaluated on days 0, 7, 14, 28 and 35. The addition of probiotics to lactic cheese significantly reduced fatty acid oxidation and increased acidity and volatile nitrogen compounds (P < 0.05). The addition of probiotics to high-fat cheeses increased non-protein nitrogen compounds but decreased in low-fat cheeses. The addition of probiotic to lactic cheese significantly reduced the growth of S. aureus and E. coli (P < 0.05). Increasing fat percent did not show a significant effect on bacterial growth inhibition by probiotics (P < 0.05). Due to the effects of adding probiotics on decreasing the pathogenic bacterial growth and not significantly altering the sensory properties of lactic cheese, it is recommended to use these probiotics in the production of low-fat lactic cheese.
References:
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· Alam, Z. and Fareed, U. (2016). A simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive substances in Fried Fast Foods. Journal of Analytical Methods in Chemistry, 26: 1-5.
· Aljewicz, M., Cichosz. G., Nalepa, B. and Kowalska, M. (2014). Influence of the probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on proteolysis patterns of Edam cheese. Food Technology. 52 (4): 439-447.
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· Barbano, D.M., Lynch, J.M and Fleming, J.R. (1991). Direct and indirect determination of true protein content of milk by Kjeldahl analysis: collaborative study: collaborative study. Journal of Association of Official Analytical Chemists, 74: 281-288.
· Bergamin, C.V, Hynes, E.R, Quiberoni, A., Suarez, V.B. and Zalazar, C.A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International, 38: 597-604.
· Bergamini, C.V., Hynes, E.R. and Zalazar, C.A. (2006). Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. International Dairy Journal, 16: 856-866
· Buriti, F.C., da Rocha, J.S., Assis, E.G. and Saad, S.M. (2005). Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. LWT-Food Science and Technology, 38: 173-80.
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· Cirra Kiiyukia. 2003. Food microbioloy for Ethiopian health and nutrition research institute, Academia press, pp. 37-63.
· Corbo, M., Albenzio, M., De Angelis, M., Sevi, A. and Gobbetti, M. (2001). Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. Journal of Dairy Science, 84: 551-61
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· Georgieva, R., Yocheva, L., Tserovska, L., Zhelezova, G. and Stefanova, N. (2015). Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. Intended for use as starter and probiotic cultures. Biotechnology & Biotechnological Equipment, 29(1): 84-91.
· Ghaemi, H., Hesari, J. and Pourahmad, R. (2012). Production of synbiotic UF Iranian white cheese using Lactobacillus acidophilus and inulin.Electronic Journal of Food Processing & Preservation, 2(4): 19-32.
· Ghodussi, H.B. and Robinson, R.K. (1996). The test of time. Dairy Industries International, 61: 25-8.
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· Goncu, A. and Alpkent, Z. (2005). Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter. International Dairy Journal, 15: 771-776.
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· Hekmat, S. and Mcmahon, D.J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science, 75: 1415-22.
· Heller, K.J., Bockelmann, W., Schrezenmeir, J. and deVrese, M. (2003). Cheese and its potential as a Probiotic food. In E. R. Farnwort (Ed), Handbook of fermented functional foods. Boca Raton: CRC Press, pp. 203-225.
· Institute of Standards and Industrial Research of Iran (ISIRI), (1995). Milk and milk products-Determination of titrable acidity and value pH –Test method. 1st revision, ISIRI No. 2852. [In Persian].
· Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (Staphylococcus aureus and other species ) – Test method Part 1 : Technique using baird – parker agar medium. 1st revision, ISIRI No. 6806-1. [In Persian].
· Jurkiewicz, C.H. (1999). Avaliac¸˜ao das caracter´ısticas microbiol ´ogicas, f´ısico-qu´ımicas e sensoriais de queijo minas frescal elaborado com culturas probi`oticas de Lactobacillus acidophilus. In: Departamento de Alimentos e Nutric¸˜ao Experimental, Faculdade de Ciˆencias Farmacˆe uticas. Universidade de S˜ao Paulo, P. 134.
· Karimi, R., Mortazavian, A.M. and Cruz, A.G. (2011). Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science and Technology, 91: 283–308.
· Karimi, R., Sohrabvandi, S., &Mortazavian, A. M. (2012). Sensory characteristics of proboticcheese. Review in Food Science & Food Safety, 11: 437-451.
· Kasımoglu, A., Goncuoglu, M. and Akgun, S. (2004). Probiotic white cheese with Lactobacillus acidophilus. International Dairy Journal, 14: 1067-73.
· Kazemi Darsanaki, R., Laleh Rokhi, M., Azizollahi, M. and Issazadeh, K. (2012). Antimicrobial activities of lactobacillus strains isolated from fresh vegetables. Middle-East of Science Research, 11(9): 1216-1219.
· Khosrowshahi, A., Madadlou. A. and Ebrahim zadeh Mousavi, M. (2006). Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter. Journal of Dairy Science, 89: 3318-3325.
· Kialasapthy, K. and Masondolel, L. (2005). Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese. Australian Journal of Dairy Technology, 60: 252-258.
· Lankaputhra, W.E.V. and Shah, N.P. (1998). Antimutagenic properties of probiotic bacteria and of organic acids, Mutation Research, 397: 169–182.
· Mehvesh, M. Adil, G., Masoodi, FA. and Mudasir, A. (2016). Himalayan cheese (Kalari / Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. Food Science and Technology, 67: 74-81.
· Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory Evaluation Techniques, (4th edn) CRC Press, Taylor and Francis Group.
· Millet, L., Saubusse, M., Didienne, R., Tessier, L. and Montel, M.C. (2007). Control of Listeria monocytogenes in raw-milk cheeses. International Journal Food Microbiology, 108: 105-114.
· Murat, Y., Barbaros, H.O. and Ferit, A. (2004). Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese. International journal of food sciences and nutrition, 55(1): 53-60.
· Noraini, M.K. and Elmer, H.M. (1990). Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei. Journal of Dairy Science, 73(11): 3068-3076.
· Ong, L., Henriksson, A. and Shah. N.P. (2006). Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal. 16 (5), 446-456.
· Ong, L., Henriksson, A. and Shah, N.P. (2007). Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal, 17: 937-945.
· O'Riordan, K. and Fitzgerald, G. (1998). Evaluation of bifidobacteria for the production of antimicrobial compounds and assessment of performance in cottage cheese at refrigeration temperature. Journal of Applied Microbiology, 85: 103-114.
· Rosenthal, I. and Bernstein, S. (1998). The survival of a commercial culture of Bifidobacteria in milk products. Milchwissenschaft, 53: 441-443.
· Ross, R.P., Fitzgerald, G., Collins, K. and Stanton, C. (2002). Cheese delivering biocultures: probiotic cheese. Australian Journal of Dairy Technology, 57 (2): 71-78.
· Rybka, S. and Kailasapathy, K. (1995). The survival of culture bacteria in fresh and freeze-dried AB yoghurts. Australian Journal of Dairy Technology, 50: 51-57.
· Ryhanen, E.L., Pihlanto-Leppala, A. and Pahkala, E. (2001). A new type of ripened, low-fat cheese with bioactive properties. International Dairy Journal 11: 441–447.
· Sabbagh, N., Gheisari, H.R. and Aminlari, M. (2010). Monitoring the Chemical and Microbiological Changes during ripening of Iranian probiotic Low-Fat white cheese. American Journal of Animal and Veterinary Sciences, 4: 249-257.
· Salvatierra, M., Molina, A., Gamboa Mdel, M. and Arias, M.L. (2004) Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease. Centro de Investigacion en enfermeda des Tropicales. facultad deMicrobiologia. Universidad de Costa Rica, 54(3): 298-302.
· Saxelin, M., Korpela, R. and MayraMakinen, A. (2003). Introduction: classifying functional dairy products. In T. Mattila-Sandholm, & M. Saarela (Eds.), Functional dairy products. Boca Raton, LA, USA: CRC Press, pp. 1-16.
· Servin, AL. (2004). Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiology Reviews, 28: 405–440.
· Shah, N.P. (2000). Some beneficial effects of probiotic bacteria. Bioscience Microflora, 19: 99-106.
· Songisepp, E., Kullisaar, T., Hutt, P., Elias, P., Brilene, T., Zilmer, M., et al. (2004). A new probiotic cheese with antioxidative and antimicrobial activity. Journal of Dairy Science, 87 (7): 2017- 2023.
· Sreekumar, O. and Mosono, A. (2000). lmmediated effect of lactobacillus on the intestinal flora and fecal enzyme of rats and in vitro inhibition of E.coli in coculture. Journal of Dairy Science, 93: 931-939.
· Stanton, C., Gardiner, G., Lynch, P.B., Collins, J.K., Fitzgerald, G. and Ross, R.P. (1998). Probiotic cheese. International Dairy Journal,8 (5-6): 491-496.
· Talwalkar, A., Miller, C.W., Kailasapathy, K. and Nguyen, M.H. (2004). Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteriain yoghurt. International Journal of Food Science and Technololgy, 39(6): 605-611.
· Vinderola, C., Prosello, W., Ghiberto, D. and Reinheimer, J.A. (2000). Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus & Lactobacillus casei) & nonprobiotic microflora in argentinian fresco cheese, Journal of Dairy Science, 83(9): 1905-1911.
· Zomoridi, S., Khosrowshahi, A., Razavi Rohani, S. and Miraghaei, S. (2011). Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. International Journal of Dairy Technology, 64: 84-91.
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· Akineden, O., Hassan, A.A., Schneider, E. and Usleber, E. (2008). Enterotoxigenic properties of Staphylococcus aureus isolated from goats' milk cheese. International Journal of Food Microbiology, 124(2): 211-216.
· Alam, Z. and Fareed, U. (2016). A simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive substances in Fried Fast Foods. Journal of Analytical Methods in Chemistry, 26: 1-5.
· Aljewicz, M., Cichosz. G., Nalepa, B. and Kowalska, M. (2014). Influence of the probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on proteolysis patterns of Edam cheese. Food Technology. 52 (4): 439-447.
· Association of Official Agricultural Chemists (AOAC), (2005). Official Method of Analysis, AOAC International. 18th Edition. AOAC international, Gaithersburg, USA.
· Aparna, G., Bimlesh, M., Rajesh, K. and Ram, B. S. (2009). Antioxidant activity of Cheddar cheeses at different stages of ripening. International Journal of Dairy T Eechnology, 62 (3): 339-347.
· Barbano, D.M., Lynch, J.M and Fleming, J.R. (1991). Direct and indirect determination of true protein content of milk by Kjeldahl analysis: collaborative study: collaborative study. Journal of Association of Official Analytical Chemists, 74: 281-288.
· Bergamin, C.V, Hynes, E.R, Quiberoni, A., Suarez, V.B. and Zalazar, C.A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International, 38: 597-604.
· Bergamini, C.V., Hynes, E.R. and Zalazar, C.A. (2006). Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. International Dairy Journal, 16: 856-866
· Buriti, F.C., da Rocha, J.S., Assis, E.G. and Saad, S.M. (2005). Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. LWT-Food Science and Technology, 38: 173-80.
· Charlier, C., Cretenet, M., Even, S. and Le Loir, Y. (2009). Interactions between Staphylococcus aureus and lactic acid bacteria: an old story with new perspectives. International Journal of Food Microbiology, 131(1): 30-39.
· Cirra Kiiyukia. 2003. Food microbioloy for Ethiopian health and nutrition research institute, Academia press, pp. 37-63.
· Corbo, M., Albenzio, M., De Angelis, M., Sevi, A. and Gobbetti, M. (2001). Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. Journal of Dairy Science, 84: 551-61
· Daigle, A., Roy, D., Belanger, G. and Vuillemard, J. (1999). Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis. Journal of Dairy Science, 82: 1081-91.
· Dinakar, P. and Mistry, V. (1994). Growth and viability of Bifidobacterium bifidum in cheddar cheese. Journal of Dairy Science, 77: 2854-64.
· Even, S., Charlier, C., Nouaille, S., Ben Zakour, N.L., Cretenet, M., Cousin, F.J., et al. (2009) Staphylococcus aureus virulence expression is impaired by Lactococcus lactis in mixed cultures. Applied Environmental Microbiology, 75(13):4459-72.
· Georgieva, R., Yocheva, L., Tserovska, L., Zhelezova, G. and Stefanova, N. (2015). Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. Intended for use as starter and probiotic cultures. Biotechnology & Biotechnological Equipment, 29(1): 84-91.
· Ghaemi, H., Hesari, J. and Pourahmad, R. (2012). Production of synbiotic UF Iranian white cheese using Lactobacillus acidophilus and inulin.Electronic Journal of Food Processing & Preservation, 2(4): 19-32.
· Ghodussi, H.B. and Robinson, R.K. (1996). The test of time. Dairy Industries International, 61: 25-8.
· Gobbetti, M, Corsetti A, Smacchi E, Zocchetti A, de Angelis M. 1997. Production of Crescenza cheese by incorporation of bifidobacteria. Journal of Dairy Science, 81: 37–47.
· Gomes, A.M. and Malcata, F.X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation. Journal of Dairy Science, 81: 1492-1507.
· Goncu, A. and Alpkent, Z. (2005). Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter. International Dairy Journal, 15: 771-776.
· Hayes, M., Coakley, M., O`Sullivan, L., Stanton, C., Hill, C., Fitzgerald, G.F., et al. (2006). Cheese as a delivery vehicle for Probiotic and biogenic substances. Australian Journal of Dairy Technology, 61 (2): 132-141.
· Hekmat, S. and Mcmahon, D.J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science, 75: 1415-22.
· Heller, K.J., Bockelmann, W., Schrezenmeir, J. and deVrese, M. (2003). Cheese and its potential as a Probiotic food. In E. R. Farnwort (Ed), Handbook of fermented functional foods. Boca Raton: CRC Press, pp. 203-225.
· Institute of Standards and Industrial Research of Iran (ISIRI), (1995). Milk and milk products-Determination of titrable acidity and value pH –Test method. 1st revision, ISIRI No. 2852. [In Persian].
· Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (Staphylococcus aureus and other species ) – Test method Part 1 : Technique using baird – parker agar medium. 1st revision, ISIRI No. 6806-1. [In Persian].
· Jurkiewicz, C.H. (1999). Avaliac¸˜ao das caracter´ısticas microbiol ´ogicas, f´ısico-qu´ımicas e sensoriais de queijo minas frescal elaborado com culturas probi`oticas de Lactobacillus acidophilus. In: Departamento de Alimentos e Nutric¸˜ao Experimental, Faculdade de Ciˆencias Farmacˆe uticas. Universidade de S˜ao Paulo, P. 134.
· Karimi, R., Mortazavian, A.M. and Cruz, A.G. (2011). Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science and Technology, 91: 283–308.
· Karimi, R., Sohrabvandi, S., &Mortazavian, A. M. (2012). Sensory characteristics of proboticcheese. Review in Food Science & Food Safety, 11: 437-451.
· Kasımoglu, A., Goncuoglu, M. and Akgun, S. (2004). Probiotic white cheese with Lactobacillus acidophilus. International Dairy Journal, 14: 1067-73.
· Kazemi Darsanaki, R., Laleh Rokhi, M., Azizollahi, M. and Issazadeh, K. (2012). Antimicrobial activities of lactobacillus strains isolated from fresh vegetables. Middle-East of Science Research, 11(9): 1216-1219.
· Khosrowshahi, A., Madadlou. A. and Ebrahim zadeh Mousavi, M. (2006). Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter. Journal of Dairy Science, 89: 3318-3325.
· Kialasapthy, K. and Masondolel, L. (2005). Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese. Australian Journal of Dairy Technology, 60: 252-258.
· Lankaputhra, W.E.V. and Shah, N.P. (1998). Antimutagenic properties of probiotic bacteria and of organic acids, Mutation Research, 397: 169–182.
· Mehvesh, M. Adil, G., Masoodi, FA. and Mudasir, A. (2016). Himalayan cheese (Kalari / Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. Food Science and Technology, 67: 74-81.
· Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory Evaluation Techniques, (4th edn) CRC Press, Taylor and Francis Group.
· Millet, L., Saubusse, M., Didienne, R., Tessier, L. and Montel, M.C. (2007). Control of Listeria monocytogenes in raw-milk cheeses. International Journal Food Microbiology, 108: 105-114.
· Murat, Y., Barbaros, H.O. and Ferit, A. (2004). Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese. International journal of food sciences and nutrition, 55(1): 53-60.
· Noraini, M.K. and Elmer, H.M. (1990). Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei. Journal of Dairy Science, 73(11): 3068-3076.
· Ong, L., Henriksson, A. and Shah. N.P. (2006). Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal. 16 (5), 446-456.
· Ong, L., Henriksson, A. and Shah, N.P. (2007). Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal, 17: 937-945.
· O'Riordan, K. and Fitzgerald, G. (1998). Evaluation of bifidobacteria for the production of antimicrobial compounds and assessment of performance in cottage cheese at refrigeration temperature. Journal of Applied Microbiology, 85: 103-114.
· Rosenthal, I. and Bernstein, S. (1998). The survival of a commercial culture of Bifidobacteria in milk products. Milchwissenschaft, 53: 441-443.
· Ross, R.P., Fitzgerald, G., Collins, K. and Stanton, C. (2002). Cheese delivering biocultures: probiotic cheese. Australian Journal of Dairy Technology, 57 (2): 71-78.
· Rybka, S. and Kailasapathy, K. (1995). The survival of culture bacteria in fresh and freeze-dried AB yoghurts. Australian Journal of Dairy Technology, 50: 51-57.
· Ryhanen, E.L., Pihlanto-Leppala, A. and Pahkala, E. (2001). A new type of ripened, low-fat cheese with bioactive properties. International Dairy Journal 11: 441–447.
· Sabbagh, N., Gheisari, H.R. and Aminlari, M. (2010). Monitoring the Chemical and Microbiological Changes during ripening of Iranian probiotic Low-Fat white cheese. American Journal of Animal and Veterinary Sciences, 4: 249-257.
· Salvatierra, M., Molina, A., Gamboa Mdel, M. and Arias, M.L. (2004) Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease. Centro de Investigacion en enfermeda des Tropicales. facultad deMicrobiologia. Universidad de Costa Rica, 54(3): 298-302.
· Saxelin, M., Korpela, R. and MayraMakinen, A. (2003). Introduction: classifying functional dairy products. In T. Mattila-Sandholm, & M. Saarela (Eds.), Functional dairy products. Boca Raton, LA, USA: CRC Press, pp. 1-16.
· Servin, AL. (2004). Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiology Reviews, 28: 405–440.
· Shah, N.P. (2000). Some beneficial effects of probiotic bacteria. Bioscience Microflora, 19: 99-106.
· Songisepp, E., Kullisaar, T., Hutt, P., Elias, P., Brilene, T., Zilmer, M., et al. (2004). A new probiotic cheese with antioxidative and antimicrobial activity. Journal of Dairy Science, 87 (7): 2017- 2023.
· Sreekumar, O. and Mosono, A. (2000). lmmediated effect of lactobacillus on the intestinal flora and fecal enzyme of rats and in vitro inhibition of E.coli in coculture. Journal of Dairy Science, 93: 931-939.
· Stanton, C., Gardiner, G., Lynch, P.B., Collins, J.K., Fitzgerald, G. and Ross, R.P. (1998). Probiotic cheese. International Dairy Journal,8 (5-6): 491-496.
· Talwalkar, A., Miller, C.W., Kailasapathy, K. and Nguyen, M.H. (2004). Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteriain yoghurt. International Journal of Food Science and Technololgy, 39(6): 605-611.
· Vinderola, C., Prosello, W., Ghiberto, D. and Reinheimer, J.A. (2000). Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus & Lactobacillus casei) & nonprobiotic microflora in argentinian fresco cheese, Journal of Dairy Science, 83(9): 1905-1911.
· Zomoridi, S., Khosrowshahi, A., Razavi Rohani, S. and Miraghaei, S. (2011). Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. International Journal of Dairy Technology, 64: 84-91.
