Table 4.
Organic acids in cheeses with bifidobacteria and control cheese.
| Organic acid | Ripening (days) | Control cheese |
B. breve INIA P734 |
B. bifidum INIA P671 |
|---|---|---|---|---|
| Acetic acid | 1 | 944.81 ± 16.03 | 1049.32 ± 136.62∗ | 879.06 ± 26.00∗ |
| 15 | 1040.58 ± 25.59 | 1150.45 ± 162.72∗ | 968.51 ± 36.69∗ | |
| 30 | 1109.49 ± 52.71 | 1232.27 ± 108.90∗ | 1079.71 ± 77.67 | |
| Citric acid | 1 | 1539.38 ± 75.12 | 1428.70 ± 107.12∗ | 1638.72 ± 11.55∗ |
| 15 | 1712.67 ± 4.87 | 1577.84 ± 43.60∗ | 2145.82 ± 117.08∗ | |
| 30 | 1774.38 ± 32.94 | 1719.40 ± 111.78∗ | 2465.29 ± 23.82∗ | |
| Lactic acid | 1 | 19650.38 ± 494.24 | 15965.66 ± 2051.09∗ | 16145.76 ± 602.30∗ |
| 15 | 19718.31 ± 1492.70 | 15841.27 ± 1410.43∗ | 16916.74 ± 431.25∗ | |
| 30 | 18869.98 ± 1499.33 | 16084.38 ± 2180.85∗ | 16963.25 ± 1033.72∗ | |
| Pyruvic acid | 1 | 111.26 ± 15.95 | 132.94 ± 11.13∗ | 151.05 ± 7.35∗ |
| 15 | 112.36 ± 7.19 | 116.10 ± 3.64∗ | 154.28 ± 14.54∗ | |
| 30 | 124.02 ± 3.56 | 123.65 ± 21.41 | 170.84 ± 18.62∗ |
Values are presented as the mean ± SD (n=4) and expressed as micrograms of acid per gram of cheese. Means with ∗ in the same row differ significantly (P<0.01, Dunnett's test) from the control cheese.