摘要 : Functional foods incorporating probiotic bacteria such as <i>bifidobacteria</i> and <i>lactobacilli</i> have a variety of beneficial health effects in human. The objective of the present study was to investigate the survival of <i... 展开 Functional foods incorporating probiotic bacteria such as <i>bifidobacteria</i> and <i>lactobacilli</i> have a variety of beneficial health effects in human. The objective of the present study was to investigate the survival of <i>L. acidophilus</i> and <i>Bifidobacterium lactis</i> during manufacture and storage of Damietta cheese stored at 4+or-1 degrees C in brine and to determine the effects of <i>Lactobacillus acidophilus</i> and <i>Bifidobacterium lactis</i> on the microbial quality of Damietta cheese. Cheese samples were examined for coliforms and <i>Staphylococcus aureus</i> counts. The results revealed a significant (P>0.05) differences in the counts of <i>coliforms</i> and <i>S. aureus</i> in the probiotic cheese with those in control cheese. The obtained results verify that using <i>Lactobacillus acidophilus</i> and <i>Bifidobacterium lactis</i> as probiotics had a greater inhibitory effect on <i>coliforms</i> and <i>Staphylococcus aureus</i> counts in cheese. <i>Lactobacillus acidophilus</i> probiotic cheese is more effective in inhibition of <i>S. aureus</i> than either probiotic cheese with <i>Bifidobacterium lactis</i> or combination of them (P>0.05). The final numbers of <i>L. acidophilus</i> and <i>Bifidobacterium lactis</i> were greater than the minimum (10⁷ cfu/g), as suggested by Ishibashi and Shimamura (1993), required to produce health benefits claimed for probiotic cheese. The results showed that Damietta cheese can be an effective carrier of probiotics to consumer. 收起