TY - JOUR
T1 - Addition of probiotic bacteria in a semi-hard goat cheese (coalho)
T2 - survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria
AU - Oliveira, Maria Elieidy Gomes de
AU - Garcia, Estefânia Fernandes
AU - Oliveira, Carlos Eduardo Vasconcelos de
AU - Gomes, Ana Maria Pereira
AU - Pintado, Maria Manuela Esteves
AU - Madureira, Ana Raquel Mendes Ferreira
AU - Conceição, Maria Lúcia da
AU - Queiroga, Rita de Cássia Ramos do Egypto
AU - Souza, Evandro Leite de
PY - 2014/10
Y1 - 2014/10
N2 - In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteria were also evaluated against Listeria monocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p< 0.05) viable cell counts (5.5-6.0. log. cfu/g) with respect to those determined before exposure to the mouth conditions (7-8. log. cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10. °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.
AB - In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteria were also evaluated against Listeria monocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p< 0.05) viable cell counts (5.5-6.0. log. cfu/g) with respect to those determined before exposure to the mouth conditions (7-8. log. cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10. °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.
KW - Cheese
KW - Gastrointestinal conditions
KW - Inhibitory effects
KW - Probiotics
KW - Survival
UR - http://www.scopus.com/inward/record.url?scp=84903904176&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2014.06.032
DO - 10.1016/j.foodres.2014.06.032
M3 - Article
C2 - 30011646
AN - SCOPUS:84903904176
SN - 0963-9969
VL - 64
SP - 241
EP - 247
JO - Food research international
JF - Food research international
ER -