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

Abstract

International audienc

Delivery of Probiotic Microorganisms into Gastrointestinal Tract by Food Products

“…Although there is no world-wide agreement on the minimum of viable probiotic cells per gram or milliliter of probiotic product, generally, the concentrations of 10 6 and 10 7 -10 8 cfu mL -1 (cfu g -1 ), respectively, have been accepted as the minimum and satisfactory levels. It has also stated that probiotic products should be consumed regularly with an approximate amount of 100 g d -1 in order to deliver about 10 9 viable cells into the intestine (Karimi et al, 2011;Vinderola et al, 2000a).…”

“…An example is cheese, where the anaerobic environment, high fat content and buffering capacity of the matrix helps to protect the probiotic cells both in the product and during intestinal transit (Boylston et al, 2004;Lee and Salminen, 2009). In contrast to liquid foods, the solid matrices in food products, such as the gel structure in yogurt or cheese, support probiotic cells by reducing their exposure to detrimental factors (e.g., hydrogen ions and organic acids) (Karimi et al, 2011;. These matrices can act as a barrier (by physically and chemically binding hydrogen ions and organic acids (Korbekandi et al, 2011).…”

“…Data from Saxelin et al (2003) showed an increased recovery of L. rhamnosus in human stools resulting from the following delivery matrices: powder<juice or fermented milk<unfermented milk<cheese. The appropriate protecting effect of cheese matrix toward probitic cells can be attributed to its dense matrix, high buffering capacity and relatively high fat content (Gardiner et al, 1999;Karimi et al, 2011). The buffering ability of the food matrix is arguably a critical factor.…”

Probiotics in Dairy Fermented Products

“…Cheeses have higher pH levels, lower titratable acidity, higher buffering capacity, more solid consistency, relatively higher fat content, higher nutrient availability and lower oxygen content than yogurts. These qualities protect probiotic bacteria during storage and passage through the gastrointestinal tract (Karimi et al, 2011;Ong et al, 2006). …”

The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt

“…Acceptable levels of probiotic bacteria for therapeutic effects are to be greater than 1×10 7 Colony Forming Units (CFU) ml -1 at consumption (Ishibasi & Shimamura, 1993) and may be even higher when accounting for losses through digestion and various bacterial strains as recommendations vary from 1×10 6 to 1×10 9 CFU ml -1 (Karimi, Mortazavian, & Da Cruz, 2011). Evaluation of the growth and survival of L. rhamnosus GR-1 in milk observed microbial counts of 1×10 9 CFU ml -1 that decreased to 9×10 8 CFU ml -1 in 28 days (Hekmat & Reid, 2007).…”