In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese

Abstract

The aim was to select potentially probiotic lactobacilli from 88 strains isolated from unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state into a soft cheese, without changing its quality. The survival of these bacteria was assessed in acidic and bile conditions, after freezing at −80 °C. Four strains from unpasteurized Camembert – two Lactobacillus plantarum strains and two Lb. paracasei/casei strains – were identified and typed by PCR and PFGE and were found to display potentially probiotic characteristics in addition to resistance to low pH and bile. These characteristics were resistance to lysozyme, adhesion to CACO-2 cells, antimicrobial effects against common foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Escherichia coli), innocuity following the ingestion of high doses by mice and appropriate antibiotic susceptibility profiles. The potential of Lb. plantarum strain UCMA 3037 for incorporation into a soft cheese (Pont-l'Eveque registered designation of origin (RDO)) was investigated. This strain grew well and survived in sufficient numbers (more than 107 cfu/g throughout the shelf-life of the product) in the cheese. This strain did not change the quality score of the product until the best before date (75 days after manufacture). Thus, unpasteurized Camembert is a natural source of potentially probiotic lactobacilli, which could be used as an additive in the development of potentially probiotic soft cheeses. Further work is required to demonstrate the persistence and efficacy of these strains in the human host upon ingestion.

Screening and characterization of new potentially probiotic lactobacilli from breast-fed healthy babies in Pakistan

“…In previous reports, Dunne et al (2001) showed that L. fermentum KLD could survive well in human gastric juice at pH 2.5. Coeuret et al (2004) and Bao et al (2010) also reported high rate of survival of different probiotic strains of lactobacilli at pH 2.5 but not at pH 1.2. L. fermentum strains have shown almost 100% survival under simulated stomach acidic conditions (Mathara et al, 2008).…”

Viability of probiotic microorganisms in cheese during production and storage: a review

“…In many studies, probiotic bacteria maintained their viability throughout the storage period, so that the initial and final viable populations were not considerably different (negligible loss or less than one log cycle loss; Coeuret et al 2004;Masuda et al 2005;Tharmaraj and Shah 2004;Vinderola et al 2000). In some other studies, the viable counts of these bacteria increased significantly during the storage time (near to two log cycles or more; Bergamini et al 2005;Buriti et al 2005a, b;Gobbetti et al 1998;Kasımoğlu et al 2004).…”

“…Different probiotic bacteria have been incorporated into different types of cheese such as Minas fresh cheese Buriti et al 2005aBuriti et al , b, 2007ade Souza et al 2008;Souza and Saad 2008), fresh cheese (Masuda et al 2005;Suárez-Solís and Cardoso 2002), fresh cream cheese supplemented with inulin (Buriti et al 2007b), Crescenza (Gobbetti et al 1997(Gobbetti et al , 1998, Cottage (Blanchette et al 1996;O'Riordan and Fitzgerald 1998;Roy et al 1997), soft cheese (Coeuret et al 2004), Petit Suisse cheese (Cardarelli et al 2008), Argentinean fresco (Vinderola et al 2000), Kariesh cheese (Murad et al 1998), Cremoso cheese (Milesi et al 2009), Árzúa-Ulloa (Menéndez et al 2000), Mascarpone cheese (Carminati et al 2001), Gouda (Gomes et al 1995), Pategrás cheese (Bergamini et al 2005(Bergamini et al , 2009Milesi et al 2009), Probiotic goat's cheese (Fernandez et al 2005;Khatoon et al 1990;Martín-Hernández et al 1992), Festivo cheese (Ryhanen et al 2001), Canestrato Pugliese hard cheese (Corbo et al 2001), Tallaga cheese (El-Zayat and Osman 2001), Cheddar (Dinakar and Mistry 1994;Gardiner et al 1998Gardiner et al , 1999Khatoon et al 1990;Lynch et al 1999;Mc Brearty et al 2001;Mistry and Kasperson 1998;Ong et al 2007;…”

The Inhibitory Effect of Probiotic Bacteria against Drug - Resistant Candida Species Isolated from the Oral Cavity of the Elderly

“…In recent years, the bacterial antagonism phenomenon has been remarkably considered due to producing Bacteriocin or similar compounds and their usefulness in controlling the growth of undesirable microbes (7,8).…”