The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese

The use of probiotic cultures in the production of Dutch-type cheeses did not lead to significant changes in their chemical composition but it lowered their acidity. The availability of calcium and magnesium analyzed by in vitro enzymatic hydrolysis was 19 and 35%, respectively; the availability of...

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Bibliographic Details
Published in:Journal of dairy science 2014, Vol.97 (8), p.4824-4831
Main Authors: Aljewicz, Marek, Siemianowska, Ewa, Cichosz, Grażyna, Tońska, Elżbieta
Format: Article
Language:English
Subjects:
availability
Biological Availability
Calcium - metabolism
cheese
Cheese - analysis
Computer Simulation
Food Microbiology
Lactobacillus
Lactobacillus acidophilus
Lactobacillus rhamnosus
Magnesium - metabolism
mineral
Models, Biological
Phosphorus - metabolism
probiotic
Probiotics
Trace Elements - metabolism
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Summary:The use of probiotic cultures in the production of Dutch-type cheeses did not lead to significant changes in their chemical composition but it lowered their acidity. The availability of calcium and magnesium analyzed by in vitro enzymatic hydrolysis was 19 and 35%, respectively; the availability of phosphorus was significantly higher, at >90%. The use of probiotic cultures significantly increased the availability of calcium (~2.5%), phosphorus (~6%), and magnesium (~18%). The in vitro method supports accurate determination of the effect of the Lactobacillus spp. cultures on the availability of mineral compounds ingested with Dutch-type cheese.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2014-8240