SURVIVAL OF PROBIOTIC LACTOBACILLUS CASEI AND ENTEROCOCCUS FECIUM IN DOMIATICHEESE OF HIGH CONJUGATED LINOLEIC ACID CONTENT
Keywords:
Domiati cheese, Conjugated linoleic acid, Probiotics, Cheese microflora, Lactobacillus casei, Enterococcus feciumAbstract
Domiati cheese was made from reconstituted milk (20% total solids) containing normal (C) and high level (T)
of conjugated linoleic acid (CLA) content respectively using mixed probiotic Lactobacillus casei and
Enterococcus fecium (1:1) as starter. The cheeses were stored in brine at 25±5°C for 60 d storage. The added
probiotics grow equally well in C and T cheeses. The total viable and Lb casie counts increased to a maximum
after 15 d of storage and then decreased while the counts of Enterococcus fecium and total lactic acid continued
to increase until the end of the storage period. The cheeses retained high counts of these probiotics (>l07 cfu g-1
)
throughout the storage period. The acidity, soluble nitrogen, free amino acid, and conjugated dienes increased
significantly in Domiati cheese during storage with small differences between treatments except for the
significantly higher conjugated dienes in T than C treatment.
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