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Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

Author:
Lucía Abadía-García, Anaberta Cardador, Sandra T. Martín del Campo, Sofía M. Arvízu, Eduardo Castaño-Tostado, Carlos Regalado-González, Blanca García-Almendarez, Silvia L. Amaya-Llano
Source:
International dairy journal 2013 v.33 no.2 pp. 191-197
ISSN:
0958-6946
Subject:
Lactobacillus casei, Lactobacillus rhamnosus, Listeria monocytogenes, acetic acids, antimicrobial properties, bacteria, cottage cheese, gastrointestinal system, peptides, probiotics, viability
Abstract:
Our objective was to evaluate the viability of probiotic microorganisms added to cottage cheese under simulated gastrointestinal conditions, the release of potentially-antioxidant peptides, and their antimicrobial effect on Listeria monocytogenes. Cottage cheeses were prepared in triplicate, incorporating Lactobacillus casei, Lactobacillus rhamnosus GG, the commercial mix YO-MIX™ 205, or a control without probiotic addition. The probiotic population remained at >106 cfu g−1 during 28 days of storage at 8 °C. Cheeses made with added probiotics showed an increased metabolic activity with higher levels of lactic and acetic acids. Higher numbers of potentially bioactive peptides were observed in cheeses added with probiotics. L. monocytogenes population was reduced by about one log cycle after 20 days of storage, in cheeses with probiotics added. Our results indicate that cottage cheese is a good vehicle for probiotic bacteria.
Agid:
605822