TY  - SER
AU  - El-Kboly,W.I.
AU  - Effat,B.A.
AU  - Tawfik,N.F.
AU  - Sharaf,O.M.
TI  - Improving soft cheese quality using growth stimulator for Bifidobacterium bifidum
KW  - Cheese
KW  - Quality
KW  - Bifidobacterium bifidum
KW  - soft cheeses
N1  - The effectiveness of supplementation the bifidobacterial growth medium with different concentrations of sterilized metabolites of Propionibacterium thoenii P-127 was assessed. Supplementation of the growth medium of Bifidobacterium bifidum with sterilized metabolites of P thoenii P-127 produced better antimicrobial activity than treatment involving either metabolites or B. bifidum separately. Supplementation the B. bifidum growth medium with 1% (vol/vol) sterilized P. thoenii P-127 metabolites was found to be the most active against tested bacteria and yeasts and molds. The efficacy of the combination between B. bifidum and P thoenii P-127 or its metabolites as biopreservative as well as their influence on B. bifidum growth were evaluated in Domiati cheese during storage (8 weeks) at 7°C Addition of P. thoenii P-127 or 1% (vol/vol) of its metabolites stimulated the growth of B. bifidum and lactic starter and simu- ltaneously produced antimicrobial metabolites against coliform, psychrotrophic bacteria and yeasts and molds. Cheese made with lactic starter, P. thoenii P-127 and B. bifidum had the highest organoleptic scores when fresh and throughout storage followed by that made with lactic starter. B. bifidum and 1% P. thoenii P- 127 metabolites. Results suggest that the use of the combination of P. thoenii P- 127 or its metabolites together with cheese starter and B. bifidum are useful to improve the keeping quality and contribute to the taste to the obtained cheese; Includes references
UR  - http://nile.enal.sci.eg/EALE/2005/EJDS/3305/2/229.pdf
ER  -