Development and characterization of a symbiotic cheese added with Saccharomyces boulardii and inulin

Abstract

The aim of this work was to develop and characterize a functional food (fresh cheese) by incorporation of a probiotic microorganism (Sacharomyces boulardii) and a prebiotic agent (inulin), both encapsulated with sodium alginate and cactus mucilage. The microorganism viability incorporated in the fresh cheese in free and encapsulated form was evaluated at the beginning and the end of the cheese shelf life. The organoleptic characteristics (color, odor, taste, texture and overall acceptability) of the elaborated cheese were evaluated too. The viability of the probiotic microorganism added in encapsulated form was greater than that shown by the microorganism added unencapsulated, after 30 days of keeping the cheeses at 4°C. The addition of the symbiotic S. boulardii e inulin did not alter the chemical composition of the cheese, but improves its organoleptic properties and makes it more acceptable to consumers. The viability of microorganisms during all cheese shelf life satisfies the minimum quantity recommended by the Food and Agriculture Organization for this cheese is considered as probiotic food.

Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

“…It is remarkable due to the impact of sensory characteristics such as the taste and aroma of foods on consumer acceptance (Simmering & Blaut, 2001;Stanton et al, 2001). The result observed is in agreement with those reported by Azambuja et al (2013) and Zamora-Vega et al (2013) in preference tests carried out for fresh and ripened cheeses, respectively, with the addition of probiotic and prebiotic ingredients. Those authors observed no effect on the taste, color and odor of the experimental cheeses.…”

Microbiological analysis of synbiotic cottage cheese using Lactobacillus acidophilus (la-5) and Lactobacillus casei (ncdc-298) with pectin

“…These results are in accordance with Yen et al (2017) [18] who obtained higher probiotic count with addition of higher concentration of pectin enzyme hydrolysate. Similarly, Rafael et al (2013) [14] , developed and characterized a synbiotic cheese with Saccharomyces boulardii and inulin. They stated that the probiotic viability decreased during later period of storage from 0 week (9.04 log 10 cfu/g) to 2 nd week (7.30 log 10 cfu/g) and Rebiero et al…”

Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk

“…The right proportion of pre-and probiotics could result in a perfect synbiotic formulation. Researchers have made several successful attempts for making synbiotic products containing a different combination of pre-and probiotics [16][17][18]. The investigations involved using different types of pre-and probiotics, which were incorporated into different types of products.…”