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Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese

Langa, S., van den Bulck, E., Peirotén, A., Gaya, P., Schols, H.A., Arqués, J.L.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108361
Lactobacillus, cheese ripening, culture media, fructooligosaccharides, milk, prebiotics, probiotics, semisoft cheeses, viability
The aim of this study was to test the compatibility of two selected Lactobacillus strains with different prebiotic carbohydrates in order to develop a synbiotic cheese. Initially, the growth of the probiotic lactobacilli with the prebiotic formulations was monitored in optimized growth medium and in milk. Afterwards, semi-hard cheeses were manufactured with the selected combination of Lb. paracasei INIA P272 and fructo-oligosaccharides (FOS). Results showed that the addition of FOS did not affect Lb. paracasei viability in the cheese after 28 days of ripening, but a higher viability of this strain was achieved in the presence of FOS when cheese was tested in a colonic model. Thus, the inclusion of FOS in the cheese could have a beneficial effect by increasing the probiotic strain viability in the host.