| Autor: |
Järvenpää S; Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland., Tahvonen RL, Ouwehand AC, Sandell M, Järvenpää E, Salminen S |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of dairy science [J Dairy Sci] 2007 Jul; Vol. 90 (7), pp. 3171-7. |
| DOI: |
10.3168/jds.2006-810 |
| Abstrakt: |
Our aim was to develop a prototype of a functional spread cheese containing both a specific probiotic and n-3 fatty acids and to analyze the viability of the probiotic and stability of n-3 fatty acids during 4 wk of shelf life. Lactobacillus fermentum ME-3 (Lf ME-3) isolated from a healthy Estonian child has been shown to have probiotic and antioxidative properties in several recent studies. In the current study this promising bacterial strain was combined with vegetable oils rich in nutritionally important alpha-linolenic acid and with unflavored cheese to obtain soft cheese spreads with different fat contents. Lactobacillus fermentum ME-3 survived well in all cheeses although the viable count did not increase during 4 wk of storage. The fatty acid composition of cheese triacylglycerols remained stable, whereas the profile of volatile compounds changed: hexanal and pentanal disappeared and the proportion of some alcohols increased. The changes in the profile of volatile compounds show the reductive power of Lf ME-3. A functional spread cheese containing n-3 fatty acids can be prepared with the probiotic Lactobacillus fermentum ME-3 strain leading to a reduced need for chemical anti-oxidants. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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