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Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
J Appl Microbiol. 2014 Jun; 116(6):1642-56.JA

Abstract

AIMS

Starter lactic acid bacteria in Cheddar cheese face physico-chemical stresses during manufacture and ageing that alter their abilities to survive and to interact with other bacterial populations. Nonstarter bacteria are derived from milk handling, cheese equipment and human contact during manufacture. Probiotic bacteria are added to foods for human health benefits that also encounter physiological stresses and microbial competition that may mitigate their survival during ageing. We added probiotic Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis subsp. lactis to full-fat, reduced-fat and low-fat Cheddar cheeses, aiming to study their survival over 270 days of ageing and to determine the role of the cheese matrix in their survival.

METHODS AND RESULTS

Probiotic and other lactic acid bacterial populations were enumerated by quantitative PCR using primers specifically targeting the different bacterial genera or species of interest. Bifidobacteria were initially added at 10(6) CFU g(-1) cheese and survived variably in the different cheeses over the 270-day ageing process. Probiotic lactobacilli that were added at 10(7) CFU g(-1) cheese and incident nonstarter lactobacilli (initially at 10(8) CFU g(-1) cheese) increased by 10- to 100-fold over 270 days. Viable bacterial populations were differentiated using propidium monoazide followed by species-specific qPCR assays, which demonstrated that the starter and probiotic microbes survived over ageing, independent of cheese type. Addition of probiotic bacteria, at levels 100-fold below that of starter bacteria, modified starter and nonstarter bacterial levels.

CONCLUSIONS

We demonstrated that starter lactococci, nonstarter lactobacilli and probiotic bacteria are capable of surviving throughout the cheesemaking and ageing process, indicating that delivery via hard cheeses is possible. Probiotic addition at lower levels may also alter starter and nonstarter bacterial survival.

SIGNIFICANCE AND IMPACT OF THE STUDY

We applied qPCR to study multispecies survival and viability and distinctly enumerated bacterial species in commercial-scale Cheddar cheese manufacture.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Ganesan B
Dairy Technology and Innovation Laboratory, Western Dairy Center, Utah State University, Logan, UT, USA; Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT, USA.
Weimer BC
No affiliation info available
Pinzon J
No affiliation info available
Dao Kong N
No affiliation info available
Rompato G
No affiliation info available
Brothersen C
No affiliation info available
McMahon DJ
No affiliation info available

MeSH

AnimalsBifidobacteriumCheeseColony Count, MicrobialLactic AcidLactobacillusMicrobial ViabilityMilkPolymerase Chain ReactionProbiotics

Pub Type(s)

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

Language

eng

PubMed ID

24905221

Citation

Ganesan, B, et al. "Probiotic Bacteria Survive in Cheddar Cheese and Modify Populations of Other Lactic Acid Bacteria." Journal of Applied Microbiology, vol. 116, no. 6, 2014, pp. 1642-56.
Ganesan B, Weimer BC, Pinzon J, et al. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. J Appl Microbiol. 2014;116(6):1642-56.
Ganesan, B., Weimer, B. C., Pinzon, J., Dao Kong, N., Rompato, G., Brothersen, C., & McMahon, D. J. (2014). Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. Journal of Applied Microbiology, 116(6), 1642-56. https://doi.org/10.1111/jam.12482
Ganesan B, et al. Probiotic Bacteria Survive in Cheddar Cheese and Modify Populations of Other Lactic Acid Bacteria. J Appl Microbiol. 2014;116(6):1642-56. PubMed PMID: 24905221.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. AU - Ganesan,B, AU - Weimer,B C, AU - Pinzon,J, AU - Dao Kong,N, AU - Rompato,G, AU - Brothersen,C, AU - McMahon,D J, Y1 - 2014/03/17/ PY - 2013/10/08/received PY - 2014/01/06/revised PY - 2014/02/12/accepted PY - 2014/6/7/entrez PY - 2014/6/7/pubmed PY - 2014/11/6/medline KW - Cheddar cheese KW - low fat KW - nonculturability KW - probiotic KW - survival SP - 1642 EP - 56 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 116 IS - 6 N2 - AIMS: Starter lactic acid bacteria in Cheddar cheese face physico-chemical stresses during manufacture and ageing that alter their abilities to survive and to interact with other bacterial populations. Nonstarter bacteria are derived from milk handling, cheese equipment and human contact during manufacture. Probiotic bacteria are added to foods for human health benefits that also encounter physiological stresses and microbial competition that may mitigate their survival during ageing. We added probiotic Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis subsp. lactis to full-fat, reduced-fat and low-fat Cheddar cheeses, aiming to study their survival over 270 days of ageing and to determine the role of the cheese matrix in their survival. METHODS AND RESULTS: Probiotic and other lactic acid bacterial populations were enumerated by quantitative PCR using primers specifically targeting the different bacterial genera or species of interest. Bifidobacteria were initially added at 10(6) CFU g(-1) cheese and survived variably in the different cheeses over the 270-day ageing process. Probiotic lactobacilli that were added at 10(7) CFU g(-1) cheese and incident nonstarter lactobacilli (initially at 10(8) CFU g(-1) cheese) increased by 10- to 100-fold over 270 days. Viable bacterial populations were differentiated using propidium monoazide followed by species-specific qPCR assays, which demonstrated that the starter and probiotic microbes survived over ageing, independent of cheese type. Addition of probiotic bacteria, at levels 100-fold below that of starter bacteria, modified starter and nonstarter bacterial levels. CONCLUSIONS: We demonstrated that starter lactococci, nonstarter lactobacilli and probiotic bacteria are capable of surviving throughout the cheesemaking and ageing process, indicating that delivery via hard cheeses is possible. Probiotic addition at lower levels may also alter starter and nonstarter bacterial survival. SIGNIFICANCE AND IMPACT OF THE STUDY: We applied qPCR to study multispecies survival and viability and distinctly enumerated bacterial species in commercial-scale Cheddar cheese manufacture. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/24905221/Probiotic_bacteria_survive_in_Cheddar_cheese_and_modify_populations_of_other_lactic_acid_bacteria_ DB - PRIME DP - Unbound Medicine ER -