PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS

Abstract

Probiotics are microorganisms which promote beneficial effects on the health of their host, when ingested with food in adequate amounts. Prebiotics, on the other hand, are no digestible ingredients, which selectively stimulate the growth or metabolic activity of beneficial bacteria in the colon. A product is called symbiotic when it contains probiotic cells and prebiotic substances. The objectives of this work were: 1) to develop cottage-like symbiotic cheese with the addition of Lactobacillus delbrueckii UFVH2b20 and inulin (BENEO Raftiline GR); 2) to follow the viability of the probiotic microorganism Lactobacillus delbrueckii UFVH2b20, during the shelf life of cottage-like cheese, stored at 5°C; 3) to evaluate the survival of Lactobacillus delbrueckii UFVH2b20 strain present in cottage-like cheese, when exposed to typical gastrointestinal tract conditions. Throughout the shelf life period, the cheese, which was stored at 5°C, maintained a microorganism count above the level recommended for food considered to be probiotic: 10⁸ CUF.g^-1. The inulin content of the cheese amounted to 5.0%, amount also considered as sufficient for beneficial effects on individuals. High resistance of the microorganism to low pH and high concentrations of bile salts were observed, suggesting that the Lactobacillus delbrueckii UFVH2b20 strain would survive under normal digestive gastric tract conditions, when added to cottage-like symbiotic cheese.

KEYWORDS: Cheese; probiotics; Lactobacillus; inulin; gastrointestinal tract.