Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 552286
Title Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese
Author(s) Langa, S.; Bulck, E. van den; Peirotén, A.; Gaya, P.; Schols, H.A.; Arqués, J.L.
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 114 (2019). - ISSN 0023-6438
Department(s) VLAG
Food Chemistry
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Cheese - Lactobacillus - Prebiotic oligosaccharides - Probiotics - Synbiotic

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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