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<p>This study developed Prato cheese containing <i>Lactobacillus acidophilus</i> L10, <i>Lactocaseibacillus casei</i> L26, or <i>Bifidobacterium lactis</i> B94 individually. The cheese was evaluated for physicochemical, instrumental color and texture, microbiological characteristics, viability, and resistance of the probiotics to the gastrointestinal tract simulated in vitro and sensory properties. Probiotic addition did not significantly affect physicochemical, color, or texture properties (<i>p</i> &gt; 0.05), however the cooled storage influenced significantly (<i>p</i> &lt; 0.05) the maturation extension index of cheeses containing L26 and B94. The cheeses containing L10 and L26 showed mean counts of these bacteria above 8.26&#xa0;CFU&#xa0;g<sup>−1</sup> for 100&#xa0;days, enough to provide benefits to the consumer such as maintenance of digestive and immune system health. Cheeses with added L26 were considered probiotic up to 40&#xa0;days since above 10<sup>6</sup>&#xa0;CFU of this bacterium resisted (<i>p</i> &lt; 0.05) the gastrointestinal tract simulated in vitro when considering a 30&#xa0;g portion of the cheese. The addition of L26 altered (<i>p</i> &lt; 0.05) the sensory characteristics such as aroma, flavor and texture of Prato cheese, although after 25&#xa0;days the cheeses presented an acceptability index &gt; 70%. On the other hand, cheeses added with <i>L. acidophilus</i> L10 or <i>B. lactis</i> B94 at 25 and 50&#xa0;days of storage did not differ from the control and presented an acceptability index &gt; 78%. Thus, probiotics could be used in Prato cheese by the dairy industry in the diversification of products and the functional appeal, meeting the demand of consumers who aim at healthiness and well-being.</p>

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Incorporation of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium lactis in Prato cheese: characterization, in vitro resistance to the gastrointestinal tract and sensory evaluation

  • 期刊论文

  • 发表日期：

    2025年5月8日

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  • Juscinele Francisca Vieira Calsavara,
  • Camila Horta Gaudereto Rodrigues,
  • Nataly de Almeida Costa,
  • Bruno Ricardo de Castro Leite Júnior,
  • Fabiana de Oliveira Martins,
  • Aurélia Dornelas de Oliveira Martins,
  • Antônio Fernandes de Carvalho,
  • Roselir Ribeiro da Silva,
  • Eliane Maurício Furtado Martins,
  • Maurilio Lopes Martins

摘要

This study developed Prato cheese containing Lactobacillus acidophilus L10, Lactocaseibacillus casei L26, or Bifidobacterium lactis B94 individually. The cheese was evaluated for physicochemical, instrumental color and texture, microbiological characteristics, viability, and resistance of the probiotics to the gastrointestinal tract simulated in vitro and sensory properties. Probiotic addition did not significantly affect physicochemical, color, or texture properties (p > 0.05), however the cooled storage influenced significantly (p < 0.05) the maturation extension index of cheeses containing L26 and B94. The cheeses containing L10 and L26 showed mean counts of these bacteria above 8.26 CFU g−1 for 100 days, enough to provide benefits to the consumer such as maintenance of digestive and immune system health. Cheeses with added L26 were considered probiotic up to 40 days since above 106 CFU of this bacterium resisted (p < 0.05) the gastrointestinal tract simulated in vitro when considering a 30 g portion of the cheese. The addition of L26 altered (p < 0.05) the sensory characteristics such as aroma, flavor and texture of Prato cheese, although after 25 days the cheeses presented an acceptability index > 70%. On the other hand, cheeses added with L. acidophilus L10 or B. lactis B94 at 25 and 50 days of storage did not differ from the control and presented an acceptability index > 78%. Thus, probiotics could be used in Prato cheese by the dairy industry in the diversification of products and the functional appeal, meeting the demand of consumers who aim at healthiness and well-being.