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Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
Int J Food Microbiol. 2006 Apr 25; 108(2):276-80.IJ

Abstract

Six batches of cheddar cheese were manufactured containing different combinations of commercially available probiotic cultures from three suppliers. Duplicate cheeses contained the organisms of each supplier, a Bifidobacterium spp. (each supplier), a Lactobacillus acidophilus (2 suppliers), and either Lactobacillus casei, Lactobacillus paracasei, or Lactobacillus rhamnosus. Using selective media, the different strains were assessed for viability during cheddar cheese maturation over 32 weeks. The Bifidobacterium sp. remained at high numbers with the three strains being present in cheese at 4 x 10(7), 1.4 x 10(8), and 5 x 10(8) CFU/g after 32 weeks. Similarly the L. casei (2 x 10(7) CFU/g), L. paracasei (1.6 x 10(7) CFU/g), and L. rhamnosus (9 x 10(8) CFU/g) strains survived well; however, the L. acidophilus strains performed poorly with both decreasing in a similar manner to be present at 3.6 x 10(3) CFU/g and 4.9 x 10(3) CFU/g after 32 weeks. This study indicates that cheddar cheese is a good vehicle for a variety of commercial probiotics but survival of L. acidophilus strains will need to be improved.

Authors+Show Affiliations

Phillips M
Probiotics and Encapsulated Functional Foods Research Unit, Centre for Advanced Food Research, University of Western Sydney, Locked Bag 1797, South Penrith DC, NSW 1797, Australia.
Kailasapathy K
No affiliation info available
Tran L
No affiliation info available

MeSH

BifidobacteriumCheeseColony Count, MicrobialFood MicrobiologyLactobacillus acidophilusLacticaseibacillus caseiLacticaseibacillus rhamnosusProbioticsTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16478637

Citation

Phillips, Michael, et al. "Viability of Commercial Probiotic Cultures (L. Acidophilus, Bifidobacterium Sp., L. Casei, L. Paracasei and L. Rhamnosus) in Cheddar Cheese." International Journal of Food Microbiology, vol. 108, no. 2, 2006, pp. 276-80.
Phillips M, Kailasapathy K, Tran L. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. Int J Food Microbiol. 2006;108(2):276-80.
Phillips, M., Kailasapathy, K., & Tran, L. (2006). Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology, 108(2), 276-80.
Phillips M, Kailasapathy K, Tran L. Viability of Commercial Probiotic Cultures (L. Acidophilus, Bifidobacterium Sp., L. Casei, L. Paracasei and L. Rhamnosus) in Cheddar Cheese. Int J Food Microbiol. 2006 Apr 25;108(2):276-80. PubMed PMID: 16478637.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. AU - Phillips,Michael, AU - Kailasapathy,Kasipathy, AU - Tran,Lai, Y1 - 2006/02/14/ PY - 2005/01/07/received PY - 2005/08/23/revised PY - 2005/12/02/accepted PY - 2006/2/16/pubmed PY - 2006/6/1/medline PY - 2006/2/16/entrez SP - 276 EP - 80 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 108 IS - 2 N2 - Six batches of cheddar cheese were manufactured containing different combinations of commercially available probiotic cultures from three suppliers. Duplicate cheeses contained the organisms of each supplier, a Bifidobacterium spp. (each supplier), a Lactobacillus acidophilus (2 suppliers), and either Lactobacillus casei, Lactobacillus paracasei, or Lactobacillus rhamnosus. Using selective media, the different strains were assessed for viability during cheddar cheese maturation over 32 weeks. The Bifidobacterium sp. remained at high numbers with the three strains being present in cheese at 4 x 10(7), 1.4 x 10(8), and 5 x 10(8) CFU/g after 32 weeks. Similarly the L. casei (2 x 10(7) CFU/g), L. paracasei (1.6 x 10(7) CFU/g), and L. rhamnosus (9 x 10(8) CFU/g) strains survived well; however, the L. acidophilus strains performed poorly with both decreasing in a similar manner to be present at 3.6 x 10(3) CFU/g and 4.9 x 10(3) CFU/g after 32 weeks. This study indicates that cheddar cheese is a good vehicle for a variety of commercial probiotics but survival of L. acidophilus strains will need to be improved. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16478637/Viability_of_commercial_probiotic_cultures__L__acidophilus_Bifidobacterium_sp__L__casei_L__paracasei_and_L__rhamnosus__in_cheddar_cheese_ DB - PRIME DP - Unbound Medicine ER -