Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracasei Strains

摘要: Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, 321, or 348 L. paracasei 338 364 as the dairy starter adjunct. These five strains had previously been isolated from human small intestine and have characterized extensively respect to their probiotic potential. Enumeration of these in mature cheese, however, complicated by presence high numbers (>10(7) CFU/g cheese) nonstarter lactic acid bacteria, principally composed lactobacilli which proliferate ripens. Attempts differentiate adjunct based on bile tolerance growth temperature were unsuccessful. In contrast, randomly amplified polymorphic DNA method allowed generation discrete fingerprints for each strain clearly distinguishable those generated natural flora cheeses. Using this approach, it found that both grew sustained viability during ripening, while species declined over ripening period. data demonstrate can be an effective vehicle delivery some organisms consumer.