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Pategrás cheese as a suitable carrier for six probiotic cultures

Published online by Cambridge University Press:  25 February 2010

Carina Bergamini ,
Erica Hynes ,
Carlos Meinardi ,
Viviana Suárez ,
Andrea Quiberoni  and
Carlos Zalazar
Carina Bergamini*
Affiliation:
Instituto de Lactología Industrial, Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas. 1° de mayo 3250, S3000AOMSanta Fe, Argentina
Erica Hynes
Affiliation:
Instituto de Lactología Industrial, Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas. 1° de mayo 3250, S3000AOMSanta Fe, Argentina
Carlos Meinardi
Affiliation:
Instituto de Lactología Industrial, Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas. 1° de mayo 3250, S3000AOMSanta Fe, Argentina
Viviana Suárez
Affiliation:
Instituto de Lactología Industrial, Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas. 1° de mayo 3250, S3000AOMSanta Fe, Argentina
Andrea Quiberoni
Affiliation:
Instituto de Lactología Industrial, Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas. 1° de mayo 3250, S3000AOMSanta Fe, Argentina
Carlos Zalazar
Affiliation:
Instituto de Lactología Industrial, Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas. 1° de mayo 3250, S3000AOMSanta Fe, Argentina
*
*For correspondence; e-mail: [email protected]
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Abstract

The viability of five single-strain and one three-strain probiotic cultures was assessed during Pategrás cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubation step – intended to improve their survival – or directly as a lyophilised culture; control cheeses without probiotics were also obtained. pH of probiotic and control cheeses was similar, except in probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases, the probiotic cheeses were more acid than their respective control cheeses. All the probiotics tested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains of the Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highest cell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. The direct addition of the probiotic cultures was more efficient than their inoculation after a pre-incubation step, for all the probiotics assayed. We have provided evidence that support the use of Pategrás cheese as a performing food-based vehicle for probiotic bacteria.

Keywords

probiotic cheeseprobiotic bacteriaviability
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 3 , August 2010 , pp. 265 - 272
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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