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

S. Langa, E. van den Bulck, A. Peirotén, P. Gaya, H.A. Schols, J.L. Arqués

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

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.

LanguageEnglish
Article number108361
JournalLWT
Volume114
DOIs
Publication statusPublished - Nov 2019

Fingerprint

Synbiotics
semisoft cheeses
Prebiotics
fructooligosaccharides
Cheese
Lactobacillus
prebiotics
Oligosaccharides
oligosaccharides
dietary supplements
cheeses
viability
probiotics
Probiotics
Growth
ripening
culture media
carbohydrates
Milk
milk

Keywords

  • Cheese
  • Lactobacillus
  • Prebiotic oligosaccharides
  • Probiotics
  • Synbiotic

Cite this

Langa, S. ; van den Bulck, E. ; Peirotén, A. ; Gaya, P. ; Schols, H.A. ; Arqués, J.L. / Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese. In: LWT. 2019 ; Vol. 114.
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abstract = "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.",
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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.

In: LWT, Vol. 114, 108361, 11.2019.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese

AU - Langa, S.

AU - van den Bulck, E.

AU - Peirotén, A.

AU - Gaya, P.

AU - Schols, H.A.

AU - Arqués, J.L.

PY - 2019/11

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AB - 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.

KW - Cheese

KW - Lactobacillus

KW - Prebiotic oligosaccharides

KW - Probiotics

KW - Synbiotic

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