Accessibility navigation


Selective enumeration of probiotic microorganisms in cheese

Karimi, R., Mortazavian, A. M. and Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 (2012) Selective enumeration of probiotic microorganisms in cheese. Food Microbiology, 29 (1). pp. 1-9. ISSN 1095-9998

[img] Text - Published Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.

173kB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.fm.2011.08.008

Abstract/Summary

Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine. To be considered to offer probiotic health benefits, probiotics must remain viable in food products above a threshold level (e.g., 106 cfu g−1) until the time of consumption. In order to ensure that a minimal number of probiotic bacteria is present in the cheese, reliable methods for enumeration are required. The choice of culture medium for selective enumeration of probiotic strains in combination with starters depends on the product matrix, the target group and the taxonomic diversity of the bacterial background flora in the product. Enumeration protocol should be designed as a function of the target microorganism(s) to be quantified in the cheese. An overview of some series of culture media for selective enumeration of commercial probiotic cultures is presented in this review.

Item Type:Article
Refereed:Yes
Divisions:No Reading authors. Back catalogue items
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:113789
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation