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

doi:10.1016/j.lwt.2019.108361

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

30 Citations (Scopus)

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.

Original language	English
Article number	108361
Journal	LWT
Volume	114
DOIs	https://doi.org/10.1016/j.lwt.2019.108361
Publication status	Published - Nov 2019

Keywords

Cheese
Lactobacillus
Prebiotic oligosaccharides
Probiotics
Synbiotic

Access to Document

10.1016/j.lwt.2019.108361

Cite this

@article{021c3c28f22348db9d1bf844a72d72fc,

title = "Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese",

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.",

keywords = "Cheese, Lactobacillus, Prebiotic oligosaccharides, Probiotics, Synbiotic",

author = "S. Langa and {van den Bulck}, E. and A. Peirot{\'e}n and P. Gaya and H.A. Schols and J.L. Arqu{\'e}s",

year = "2019",

month = nov,

doi = "10.1016/j.lwt.2019.108361",

language = "English",

volume = "114",

journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Elsevier",

}

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

Y1 - 2019/11

N2 - 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.

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

U2 - 10.1016/j.lwt.2019.108361

DO - 10.1016/j.lwt.2019.108361

M3 - Article

AN - SCOPUS:85068503238

SN - 0023-6438

VL - 114

JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

M1 - 108361

ER -

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

Abstract

Keywords

Access to Document

Fingerprint

Cite this