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 journalArticleAcademicpeer-review

10 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 languageEnglish
Article number108361
JournalLWT
Volume114
DOIs
Publication statusPublished - Nov 2019

Keywords

  • Cheese
  • Lactobacillus
  • Prebiotic oligosaccharides
  • Probiotics
  • Synbiotic

Fingerprint Dive into the research topics of 'Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese'. Together they form a unique fingerprint.

Cite this