Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12 |
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| Affiliation: | 1. Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece;2. National Agricultural Research Foundation, Dairy Research Institute, Katsikas, 45221 Ioannina, Greece;3. School of Biomedical Sciences, University of Ulster, Cromore Rd., Coleraine BT62 1SA, Northern Ireland, United Kingdom;1. Institut sur la nutrition et les aliments fonctionnels (INAF), Département de Sciences des aliments, Université Laval, QC G1V 0A6, Canada;2. Centre de recherche, de développement et de transfert technologique acéricole Inc. (ACER), St-Norbert d’Arthabaska, QC G0P 1B0, Canada |
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| Abstract: | To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were produced. Control cheese contained only starter culture, whereas the others contained starter culture and the probiotic cultures Lactobacillus acidophilus La5 and Bifidobacterium Bb12 either separately or in combination. Bacterial viability, physicochemical composition, proteolysis, and texture profile were assessed over 60 days of storage. The addition of microorganisms together or separately did not affect the characteristics of Prato cheese. On storage, the cheeses showed increased proteolysis, lower firmness, and the probiotic cheeses presented counts higher than 106 cfu g−1. The viability of probiotics during in vitro gastrointestinal simulation, including the effect of the cheese matrix, was also assessed. The probiotic bacteria showed resistance to loss of viability during in vitro gastrointestinal simulation. |
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