AEM
Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Gardiner, G.
Right arrow Articles by Stanton, C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Gardiner, G.
Right arrow Articles by Stanton, C.
Agricola
Right arrow Articles by Gardiner, G.
Right arrow Articles by Stanton, C.

 Previous Article  |  Next Article 

Appl Environ Microbiol, June 1998, p. 2192-2199, Vol. 64, No. 6
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.

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

G. Gardiner,1 R. P. Ross,1 J. K. Collins,2 G. Fitzgerald,2 and C. Stanton1,*

Dairy Products Research Center, Moorepark, Fermoy,1 and Department of Microbiology, University College Cork,2 County Cork, Ireland

Received 10 November 1997/Accepted 10 March 1998

Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>107 CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts to differentiate the adjunct lactobacilli from the nonstarter lactobacilli based on bile tolerance and growth temperature were unsuccessful. In contrast, the randomly amplified polymorphic DNA method allowed the generation of discrete DNA fingerprints for each strain which were clearly distinguishable from those generated from the natural flora of the cheeses. Using this approach, it was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period. These data demonstrate that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer.

* Corresponding author. Mailing address: Dairy Products Research Center, Moorepark, Fermoy, County Cork, Ireland. Phone: 353-25-42222. Fax: 353-25-42340. E-mail: cstanton{at}dpc.teagasc.ie.

Appl Environ Microbiol, June 1998, p. 2192-2199, Vol. 64, No. 6
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.


This article has been cited by other articles:



Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
J. Bacteriol. Microbiol. Mol. Biol. Rev. Eukaryot. Cell All ASM Journals

Copyright © 1998 by the American Society for Microbiology. All rights reserved.