In vitro Assessment of Health-Promoting Benefits of Sheep ‘Testouri’ Cheese

Mahmoudi, I. and Telmoudi, A. and Chouaibi, M. and Hassouna, M. (2021) In vitro Assessment of Health-Promoting Benefits of Sheep ‘Testouri’ Cheese. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (1). pp. 54-64. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

This study aimed to produce probiotic ‘Testouri’, traditional Tunisian sheep cheese, by direct-to-vat inoculum of probiotic adjuncts. The potential of Testouri sheep cheeses was evaluated by an assessment of gross composition and proteolytic, antibacterial, antidiabetic and antioxidant activities during storage at 4 8C for 28 days. Results highlighted that no significant differences were observed in compositional parameters of the samples at day 0. Probiotic counts in cheeses remained at 8 log CFU g1 during storage. Probiotic cheeses exhibited measurable antibacterial activities with the maximum value (diameter of 12 ± 0.07 mm) on Staphylococcus aureus strain. Also, a-glucosidase and a-amylase inhibitions ranged from 42 ± 0.77 to 58 ± 0.88% and 20 ± 0.9 to 47 ± 1.3%, respectively, during storage. Additionally, cheeses inoculated with probiotics exhibited significant increases in proteolytic and antioxidant activities compared to the control sample. Therefore, Testouri cheese can be considered a good carrier of probiotics and can be promoted for commercial uses.

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