The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese

Mehdizadeh, Tooraj; Razavi, Mina; Esmaeili Koutamehr, Mahmoud

doi:10.22101/JRIFST.2019.02.23.747

The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese

Document Type : Original Paper

Authors

¹ Assistant Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

² MS Graduated of Microbial Biotechnology, Urmia Branch, Islamic Azad University, Urmia, Iran

³ PhD Student of Food Hygiene, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

10.22101/JRIFST.2019.02.23.747

Abstract

The survival ability of probiotic bacteria in food products is one of the most important challenges ahead. The wild leek (Allium ampeloprasum) herb of the Allium family contains various prebiotic compounds that can stimulate the growth of probiotic bacteria. In this research, sensory properties of cheese based on Allium ampeloprasum as a medicinal plant and flavoring was evaluated. For this purpose, after chemical tests on raw milk, different cheese treatments were prepared to determine the effect of fresh and dry concentrations of 1 and 2% of plants, as well as non-herb control containing probiotic bacteria Lactobacillus acidophilus (PTCC 1643) on the growth of Lactobacillus acidophilus bacteria. The results showed that probiotic bacteria Lactobacillus acidophilus had decreasing trend in all treatments and control during storage, but in the treatments containing Allium ampeloprasum, this trend was less. At the end of the 45^th day, the lowest bacterial count (Log CFU/g) was observed in the treatment without plant (6.69) and the highest in the sample containing one percent dry plant (8.12). The results of pH assessment also showed that in all samples, the process of pH reduction observed naturally with time of the cheese ripening. However, in treatments containing plant, there was significant difference between 30 and 45 days with non- plant control (P≤0.05). At the end of the 45^th day, the lowest bacterial count (Log CFU/g) was observed in the treatment without plant (6.69) and the highest in the sample containing one percent dry plant (8.12). In sensory evaluation, samples containing 1% dry plant and probiotic bacteria had the highest score among different treatments and specified the addition of Allium ampeloprasum as a plant additive could increase the sensory properties of the product and could be successfully used to produce synbiotic cheese.

Keywords

References

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