Journal of Dairy Science
Volume 90, Issue 7 , Pages 3171-3177 , July 2007

A Probiotic, Lactobacillus fermentum ME-3, Has Antioxidative Capacity in Soft Cheese Spreads with Different Fats

  • S. Järvenpää

      Affiliations

    • Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland
    • ,
  • R.L. Tahvonen

      Affiliations

    • Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland
    • Corresponding Author InformationCorresponding author.
    • Present address: FoodWest Ltd., Vaasantie 1C, FIN-60100 Seinäjoki, Finland.
    • ,
  • A.C. Ouwehand

      Affiliations

    • Degree Programme in Health Biosciences and Functional Foods Forum, University of Turku, FIN-20014 Turku, Finland
    • ,
  • M. Sandell

      Affiliations

    • Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland
    • ,
  • E. Järvenpää

      Affiliations

    • Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland
    • ,
  • S. Salminen

      Affiliations

    • Degree Programme in Health Biosciences and Functional Foods Forum, University of Turku, FIN-20014 Turku, Finland

Received 4 December 2006 ,Accepted 22 February 2007.

  • Image Result

    Relative abundances (%) of volatile compounds in 3 oil-free (blank) cheeses. Can, Fla, and Cam refer to cheese spreads made with canola, flaxseed, and camelina oils, respectively; the numbers in paren

    Relative abundances (%) of volatile compounds in 3 oil-free (blank) cheeses. Can, Fla, and Cam refer to cheese spreads made with canola, flaxseed, and camelina oils, respectively; the numbers in parentheses after the product names indicate days (d) since cheese preparation. Volatile compounds: 2=ethanol; 3=2-propanone (acetone); 4=unknown; 5=2-methyl-2-propanol; 6=unknown; 9=ethanoic (acetic) acid; 13=3-hydroxy-2-butanone (acetoin); and 19=unknown.

  • Image Result
    Relative abundances (%) of volatile compounds in canola (Can) oil cheeses with (Can 2.0/100) and without (Can 2.0/100 blank) added Lactobacillus fermentum ME-3 and the average results of oil-free chee

    Relative abundances (%) of volatile compounds in canola (Can) oil cheeses with (Can 2.0/100) and without (Can 2.0/100 blank) added Lactobacillus fermentum ME-3 and the average results of oil-free cheeses with added Lactobacillus fermentum ME-3 at 0 and 28 d after cheese preparation. Volatile compounds: 1=unknown; 2=ethanol; 3=2-propanone (acetone); 4=unknown; 5=2-methyl-2-propanol; 6=unknown; 7=unknown; 8=pentanal; 9=ethanoic (acetic) acid; 10=octane; 13=3-hydroxy-2-butanone (acetoin); 14=1-pentanol; 15=hexanal; 16=unknown; 17=1-hexanol; and 19=unknown.

PII: S0022-0302(07)71765-4

doi: 10.3168/jds.2006-810

Journal of Dairy Science
Volume 90, Issue 7 , Pages 3171-3177 , July 2007

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