Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese

• Published in: Food science & technology 2019-11, Vol.114, p.108361, Article 108361
• Main Authors: Langa, S., van den Bulck, E., Peirotén, A., Gaya, P., Schols, H.A., Arqués, J.L.
• Format: Article
• Language: English
• Subjects: Cheese; Lactobacillus; Prebiotic oligosaccharides; Probiotics; Synbiotic
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108361

The aim of this study was to test the compatibility of two selected Lactobacillus strains with different prebiotic carbohydrates in order to develop a synbiotic cheese. Initially, the growth of the probiotic lactobacilli with the prebiotic formulations was monitored in optimized growth medium and in milk. Afterwards, semi-hard cheeses were manufactured with the selected combination of Lb. paracasei INIA P272 and fructo-oligosaccharides (FOS). Results showed that the addition of FOS did not affect Lb. paracasei viability in the cheese after 28 days of ripening, but a higher viability of this strain was achieved in the presence of FOS when cheese was tested in a colonic model. Thus, the inclusion of FOS in the cheese could have a beneficial effect by increasing the probiotic strain viability in the host. •Compatibility of two lactobacilli with prebiotics oligosaccharides was tested.•A synbiotic semi-hard cheese was made with Lb. paracasei INIA P272 and FOS.•FOS and/or Lb. paracasei did not affect cheese physicochemical properties.•FOS in cheese conferred a higher viability to Lb. paracasei in a colonic model.