Addition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

Maria Elieidy Gomes de Oliveira, Estefânia Fernandes Garcia, Carlos Eduardo Vasconcelos de Oliveira, Ana Maria Pereira Gomes, Maria Manuela Esteves Pintado, Ana Raquel Mendes Ferreira Madureira, Maria Lúcia da Conceição, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

38 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)241-247
Number of pages7
JournalFood Research International
Volume64
DOIs
Publication statusPublished - Oct 2014

Keywords

  • Cheese
  • Gastrointestinal conditions
  • Inhibitory effects
  • Probiotics
  • Survival

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