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Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains.
Appl Environ Microbiol. 1998 Jun; 64(6):2192-9.AE

Abstract

Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>10(7) CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts to differentiate the adjunct lactobacilli from the nonstarter lactobacilli based on bile tolerance and growth temperature were unsuccessful. In contrast, the randomly amplified polymorphic DNA method allowed the generation of discrete DNA fingerprints for each strain which were clearly distinguishable from those generated from the natural flora of the cheeses. Using this approach, it was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period. These data demonstrate that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer.

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Authors+Show Affiliations

Gardiner G
Dairy Products Research Center, Moorepark, Fermoy, County Cork, Ireland.
Ross RP
No affiliation info available
Collins JK
No affiliation info available
Fitzgerald G
No affiliation info available
Stanton C
No affiliation info available

MeSH

Amino AcidsBileCheeseColony Count, MicrobialDNA FingerprintingFood TechnologyHumansLactobacillusProbioticsRandom Amplified Polymorphic DNA TechniqueTemperature

Pub Type(s)

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

Language

eng

PubMed ID

9603834

Citation

Gardiner, G, et al. "Development of a Probiotic Cheddar Cheese Containing Human-derived Lactobacillus Paracasei Strains." Applied and Environmental Microbiology, vol. 64, no. 6, 1998, pp. 2192-9.
Gardiner G, Ross RP, Collins JK, et al. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl Environ Microbiol. 1998;64(6):2192-9.
Gardiner, G., Ross, R. P., Collins, J. K., Fitzgerald, G., & Stanton, C. (1998). Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. Applied and Environmental Microbiology, 64(6), 2192-9.
Gardiner G, et al. Development of a Probiotic Cheddar Cheese Containing Human-derived Lactobacillus Paracasei Strains. Appl Environ Microbiol. 1998;64(6):2192-9. PubMed PMID: 9603834.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. AU - Gardiner,G, AU - Ross,R P, AU - Collins,J K, AU - Fitzgerald,G, AU - Stanton,C, PY - 1998/6/3/pubmed PY - 1998/6/3/medline PY - 1998/6/3/entrez SP - 2192 EP - 9 JF - Applied and environmental microbiology JO - Appl Environ Microbiol VL - 64 IS - 6 N2 - Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>10(7) CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts to differentiate the adjunct lactobacilli from the nonstarter lactobacilli based on bile tolerance and growth temperature were unsuccessful. In contrast, the randomly amplified polymorphic DNA method allowed the generation of discrete DNA fingerprints for each strain which were clearly distinguishable from those generated from the natural flora of the cheeses. Using this approach, it was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period. These data demonstrate that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer. SN - 0099-2240 UR - https://www.unboundmedicine.com/medline/citation/9603834/Development_of_a_probiotic_cheddar_cheese_containing_human_derived_Lactobacillus_paracasei_strains_ L2 - http://aem.asm.org/cgi/pmidlookup?view=long&pmid=9603834 DB - PRIME DP - Unbound Medicine ER -