Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses

BURNS, P.; CUFFIA, F.; MILESI, M.; VINDEROLA, G.; MEINARDI, C.; SABBAG, N.; HYNES, E.

FOOD MICROBIOLOGY

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Año: 2012 vol. 30 p. 45 - 50

0740-0020

The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability andprobiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarumI91 or Lactobacillus paracasei I90 were prepared. Gross composition was assessed and secondaryproteolysis was described by soluble fractions and free amino acids profiles. Acceptability was determinedby a panel of 98 non-trained consumers. Cheeses harboring added Lactobacillus strains were alsostudied in vivo to evaluate their probiotic capacity. Gross composition of the cheeses was similar forcontrol and treated (Lactobacillus-added) cheeses. Peptidolysis increased in cheeses with added lactobacilli,which was evidenced by a higher free amino acid content. Overall, the acceptability of the cheeseswas good: 65%e80% of the consumers said that they “liked very much” or “liked” the cheeses. Cheeseswith L. plantarum I91 showed the highest changes in composition and proteolysis and were the mostaccepted ones. On the contrary, composition of cheeses with L. paracasei I90 was similar to that of thecontrols, but these samples were less accepted than cheeses without lactobacilli. The oral administrationof cheese containing L. plantarum I91 or L. paracasei I90 proved to be safe and able to enhance thenumber of IgA þ cells in the small intestine lamina propria of mice. The use of selected strains of NSLABexerted a technological and probiotic role: it contributed to the standardization of cheese quality andinduced benefic health effects at the gut mucosa in vivo.