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VOL. 10, ISSUE 1 (2025)
Viability of Lactobacillus Acidophilus (LA 5) in synbiotic cheddar cheese slice incorporated with prebiotics during storage
Authors
Karthikeyan B, Murugan B
Abstract
Cheddar cheese is a hard type of cheese and
source of protein, fat, calories and vitamins to consumer. Cheese slice with
optimum level of prebiotics is known to support the growth of probiotic
microorganisms. To evaluate the effect of prebiotics on the growth and
viability of Lactobacillus acidophilus (LA 5) different treatments with
selected levels of pectin (0.3%), inulin (0.2%) and maltodextrin (0.4 %) were
analyzed at two different packaging conditions.
The results indicated that the treatments with 0.3% Pectin+ 0.2% Inulin+ 0.4 %
Maltodextrin incorporated cheddar cheese slice showed higher viable counts. The
results indicated that at the end of 120 days storage period, L. acidophilus
(LA 5) count (Log10cfu/g) was 8.48±0.02 and 8.43±0.02 in aerobic
and vacuum package, respectively. The results confirmed that the supportive
action of pectin, inulin and maltodextrin as growth promoter for L.
actobacillus (LA 5) in cheddar cheese slice.
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Pages:73-75
How to cite this article:
Karthikeyan B, Murugan B "Viability of <i>Lactobacillus Acidophilus (LA 5) </i>in synbiotic cheddar cheese slice incorporated with prebiotics during storage". International Journal of Food Science and Nutrition, Vol 10, Issue 1, 2025, Pages 73-75
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