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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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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cited_by cdi_FETCH-LOGICAL-c413t-96f419ef6f86fc221ed560b0c4e0526df289212e559912a43f86f942f626c8463
cites cdi_FETCH-LOGICAL-c413t-96f419ef6f86fc221ed560b0c4e0526df289212e559912a43f86f942f626c8463
container_end_page 4831
container_issue 8
container_start_page 4824
container_title Journal of dairy science
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creator Aljewicz, Marek
Siemianowska, Ewa
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Tońska, Elżbieta
description 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.
doi_str_mv 10.3168/jds.2014-8240
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source ScienceDirect; EZB Electronic Journals Library
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
title The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese
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