washed-curd goat's cheese as a vehicle for delivery of a potential probiotic bacterium: Lactobacillus delbrueckii subsp. lactis UO 004

• Published in: Journal of food protection Vol. 68; no. 12; pp. 2665 - 2671
• Main Authors: Fernandez, M.F, Delgado, T, Boris, S, Rodriguez, A, Barbes, C
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.12.2005
• Subjects: acid tolerance; Animals; antibacterial properties; Bacteria; Bacterial Adhesion; bile acids; Biological and medical sciences; Cheese - microbiology; cheese ripening; cheese starters; Colony Count, Microbial; Food industries; Food Microbiology; Food Technology; Fundamental and applied biological sciences. Psychology; goat cheese; goat milk; Goats; health foods; Humans; lactic acid bacteria; Lactobacillus delbrueckii; Lactobacillus delbrueckii - growth & development; Lactobacillus delbrueckii - physiology; Lactobacillus delbrueckii subsp. lactis; Milk and cheese industries. Ice creams; milk curds; Probiotics; Taste; Probiotic; Cheese curd; Goat milk cheese; Dairy product; Bacteria; Lactobacillaceae; Lactobacillus delbrueckii
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028x-68.12.2665

This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis UO 004 and examines its suitability for making cheese. This strain was isolated from infant feces and shows interesting features, such as acid and bile tolerance, adherence to intestinal epithelial cells, and inhibition of the growth of certain enteropathogens, that support its potential use as a probiotic strain. In this regard, the suitability of a washed-curd cheese (Vidiago type) made with goat's milk as a delivery system for this probiotic strain was assessed. Lactobacillus delbrueckii subsp. lactis UO 004 was incorporated into a starter culture (IPLA 001). Changes in the overall composition of control and experimental cheeses were determined during ripening through bacteriological, chemical, high-performance liquid chromatography, and gas chromatography analyses. Slight changes in the gross composition and appreciable differences in the flavor compounds profile were observed between control and experimental cheeses. This strain was capable of surviving at high cell numbers (10(8) to 10(9) CFU/g) in cheeses after 28 days of ripening without adversely affecting sensory criteria or appearance of the cheese, thus satisfying the criteria for a probiotic food product.