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Revista Lasallista de Investigación

Print version ISSN 1794-4449

Abstract

GUTIERREZ RAMIREZ, Luz Adriana; GOMEZ OSPINA, Astrid Johana; ARIAS JARAMILLO, Lina Marcela  and  TANGARIFE PATINO, Bibiana. Evaluation of the fasibility of a probiotic vine native of Lactobacillus casei in creamcheese. Rev. Lasallista Investig. [online]. 2007, vol.4, n.2, pp.37-42. ISSN 1794-4449.

Introduction. Probiotics are living micro organisms from the lactic acid bacteria group, that, eaten in the adequate quantities, are able to affect the biota of the host organism and produce beneficial effects for the health of the customers. In Colombia, the starter bacterial and probiotic of commercial use have been brought from abroad, that is why currently we have studies for its isolation, production and the use of native vines of acid lactic bacteria in food. Objective. The feasibility of native acid lactic bacteria with probiotic activity in a cream cheese during 15 days, obtaining positive results concerning its permanence in this product. Materials and methods. A microorganism with probiotic activity was isolated and characterized (lactobacillus casei) and its feasibility in cream cheese was evaluated. Results. Cream cheese offers a number of advantages compared to fermented milks as a probiotic microorganisms carrier; Its pH, higher consistence, fat content and capacity as an acidity stabilizer, contribute to protect probiotic microorganisms during storage. Conclusion. Sensorial evaluations indicate that adding probiotics did not affect the organoleptic properties of the product, and therefore it is considered as an appropriate vehicle to administrate probiotic microorganisms, allowing them to survive in the necessary number to produce benefits for the health of the customers.

Keywords : Probiotics; Acid lactic bacteria; Creamcheese; Lactobacillus casei.

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