|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|
|Publication type||Refereed Article in a scientific journal|
|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.