Viability and survival of free and encapsulated probiotic bacteria in Cheddar cheese

摘要: Four batches of Cheddar cheese were made incorporating Lactobacillus acidophilus CSCC2401 and Bifidobacterium infantis CSCC1912 (probiotic strains from CSIRO, Australia), commercial probiotic L. acidophilus910 B. lactis 920 (DSM Food Specialities, Australia). The added as adjunct cultures, either free or encapsulated. Survival the bacteria was monitored over a period 24 weeks storage at 8-10°C. results showed that after storage, with exception 910, encapsulated cell counts decreased by approximately 1-2 log cycles compared counts. better survival than bifidobacterium during cheese. This study cells survived in matrix, hence encapsulation does not significantly increase maturation storage.