Journal of Food Measurement and Characterization

, Volume 12, Issue 3, pp 1648–1653 | Cite as

Viability of commercial probiotic cultures in cottage cheese containing black cumin seed

  • Hossein Rostami
  • Hasan Hamedi
  • Moein Ghaderi
Original Paper


In this study, the effect of black cumin seeds (Nigella sativa) was investigated on the viability of commercial probiotic cultures added to cottage cheese. Physicochemical and sensory properties of the probiotic cottage cheeses were also studied. The probiotic cottage cheeses were produced by incorporating of Bifidobacterium animalis or Lactobacillus casei and different levels of the black cumin seeds (0, 1, and 2%) and then stored at refrigerated temperature for 25 days. The population of the probiotic strains added to the flavored cottage cheeses was slightly increased during storage compared with the control cheeses. Enumeration results showed that the counts of Lactobacillus casei were higher than those of B. animalis during storage. Some of physicochemical properties of the samples changed by addition of the black cumin seeds, as significantly. Addition of black cumin seeds had a significant difference between flavored and control cheeses. Our results indicated that by addition of black cumin seed can produce a probiotic cottage cheese with improved taste and acceptability.


Black cumin seed Cottage cheese Probiotic cultures Sensory evaluation Viability 



The authors gratefully acknowledge the financial support received from Baqiyatallah University of Medical Science (Tehran, Iran) and Kalleh Dairy Company (Amol, Iran).


  1. 1.
    D. Granato, G.F. Branco, F. Nazzaro, A.G. Cruz, J.A. Faria, Compr. Rev. Food Sci. Food Saf. 9(3), 292–302 (2010)CrossRefGoogle Scholar
  2. 2.
    I. Siro, E. Kápolna, B. Kápolna, A. Lugasi, Appetite 51(3), 456–467 (2008)CrossRefGoogle Scholar
  3. 3.
    M. Tripathi, S. Giri, J. Funct. Foods 9, 225–241 (2014)CrossRefGoogle Scholar
  4. 4.
    A.G. da Cruz, F.C.A. Buriti, C.H.B. de Souza, J.A.F. Faria, S.M.I. Saad, Trends Food Sci. Technol. 20(8), 344–354 (2009)CrossRefGoogle Scholar
  5. 5.
    L. Abadía-García, A. Cardador, S.T.M. del Campo, S.M. Arvízu, E. Castaño-Tostado, C. Regalado-González, B. García-Almendarez, S.L. Amaya-Llano, Int. Dairy J. 33(2), 191–197 (2013)CrossRefGoogle Scholar
  6. 6.
    H.S. Joyner, H. Damiano, Int. Dairy J. 51, 24–33 (2015)CrossRefGoogle Scholar
  7. 7.
    D.J. McClements, Adv. Nutr. 6(3), 338S–352S (2015)CrossRefGoogle Scholar
  8. 8.
    V.V. Mistry, Int. Dairy J. 11(4), 413–422 (2001)CrossRefGoogle Scholar
  9. 9.
    M.F.R. Hassanien, S.A. Mahgoub, K.M. El-Zahar, Saudi J. Biol. Sci. 21(3), 280–288 (2014)CrossRefGoogle Scholar
  10. 10.
    R. Josipović, Z.M. Knežević, J. Frece, K. Markov, S. Kazazić, J. Mrvčić, Food Technol. Biotechnol. 53(4), 454 (2015)Google Scholar
  11. 11.
    S. Makhal, S.K. Kanawjia, A. Giri, J. Food Sci. Technol. 51(9), 2022–2029 (2014)CrossRefGoogle Scholar
  12. 12.
    C.M. Asensio, N.R. Grosso, H.R. Juliani, LWT Food Sci. Technol. 60(2), 664–671 (2015)CrossRefGoogle Scholar
  13. 13.
    L. Blanchette, D. Roy, G. Belanger, S.F. Gauthier, J. Dairy Sci. 79(1), 8–15 (1996)CrossRefGoogle Scholar
  14. 14.
    A.L.T. Jesus, M.S. Fernandes, B.A. Kamimura, L. Prado-Silva, R. Silva, E.A. Esmerino, A.G. Cruz, A.S. Sant’Ana, Food Res. Int. 81, 180–187 (2016)CrossRefGoogle Scholar
  15. 15.
    J. Garabal, P. Rodríguez-Alonso, D. Franco, J. Centeno, Journal of dairy science 93(5), 1868–1881 (2010)CrossRefGoogle Scholar
  16. 16.
    S. Garde, M. Ávila, P. Gaya, R. Arias, M. Nuñez, Int. Dairy J. 25(2), 87–91 (2012)CrossRefGoogle Scholar
  17. 17.
    M. Hanafy, M. Hatem, J. Ethnopharmacol. 34(2–3), 275–278 (1991)CrossRefGoogle Scholar
  18. 18.
    A. Akgul, Gazi Univ. Eczaci. Fak. Derg. 6(1), 63–68 (1989)Google Scholar
  19. 19.
    M. Arici, O. Sagdic, U. Gecgel, Grasas Aceites 56(4), 259–262 (2005)CrossRefGoogle Scholar
  20. 20.
    L. De Vuyst, B. Degeest, FEMS Microbiol. Rev. 23(2), 153–177 (1999)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Health Research Center, Life Style InstituteBaqiyatallah University of Medical SciencesTehranIran
  2. 2.Department of Food Safety and Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
  3. 3.Department of Food Science & TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran

Personalised recommendations