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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.