Addition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

Oliveira, Maria Elieidy Gomes deGarcia, Estefânia FernandesOliveira, Carlos Eduardo Vasconcelos deGomes, Ana Maria PereiraPintado, Maria Manuela EstevesMadureira, Ana Raquel Mendes FerreiraConceição, Maria Lúcia daQueiroga, Rita de Cássia Ramos do EgyptoSouza, Evandro Leite de2015-05-152015-05-152014OLIVEIRA, Maria Elieidy Gomes de ...[et al.] - Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria. Food Research International. ISSN 0963-9969. Vol. 64 (2014), p. 241-2470963-9969http://hdl.handle.net/10400.14/17622In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteriawere also evaluated against Listeriamonocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p b 0.05) viable cell counts (5.5–6.0 log cfu/g) with respect to those determined before exposure to the mouth conditions (7–8 log cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10 °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.engProbioticsGastrointestinal conditionsSurvivalInhibitory effectsCheeseAddition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteriajournal article10.1016/j.foodres.2014.06.032WOS:000343840700029